In the vineyard : Terroir: Slope: South facing slopes Soil: Decomposed granite (Hutton) with high clay content
Climate: Moderate with cooling sea breezes from the Atlantic Ocean.
Viticulture: Yield: 3 ha
Trellising: 4 wire Perold
Age of vines: 27 years
Irrigation: Dry-land conditions
about the harvest: The grapes hand harvested at 24° Balling.
in the cellar : Crushed and destemmed – reductively. Skin contact of 96 hours, and the free-run juice was further fermented in 500L French oak barrels. Natural fermentation was done at 18-20°C and finished off with VIN7. Maturation: Post fermentation lees contact of 10 months, stirred up once a week to enhance mouth feel and concentration. The wine was bottled unfiltered and sediment may occur over time.
Diemersdal Wild Horseshoe Sauvignon Blanc 2018
£15.95 incl. VAT
5 in stock
Diemersdal Wild Horseshoe Sauvignon Blanc 2018 had a 96 hour skin contact which has resulted in concentrated passion fruit, apple and pear fruit aromas. On the palate there’s a lovely spicy, slightly grippy twist and that counters the richness of the French oak.