Diemersfontein Carpe Diem Malbec Size: 75cl
- In stock, ready to ship
PRODUCER: Diemersfontein has belonged to the Sonnenberg family for 3 generations, dating back to the early 1940s. David’s grandfather, Max, bought the 183 hectare farm, which lies in the shadow of the majestic Hawekwa Mountains and boasts a panoramic view of both Du Toit’s Kloof and Bains’ Kloof mountain ranges.
WINEMAKING: Harvested early in the morning. The berries were crushed into and inoculated with yeast. Fermentation temperature at 24 – 26°C. Combined pumping over and aerated racking ensured good extraction and color stabilization. Fermented till dry on the skins, the wine was racked to French barrels to complete malolactic fermentation. Malolactic fermentation lasted approximately 6 weeks after which the wine was racked and barreled. Maturation period of 14 months.
TASTING NOTE: On the nose raspberry and plums with undertones of tobacco with hints of vanilla on the palate followed with supple tannins. Enjoy this wine with fine meat dishes like, duck breast and maple syrup, pork and honey mustard, and of course good company.
Ordering from us and delivery Info
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Availability of goods and vintage changes
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Either certified or practicing organic farming techniques are used in the production of the product. Organic farming presumes that no harmful pesticides, herbicides, fungicides and chemical fertilisers are allowed to grow the grapes. Research has shown that grapes are amongst other fruit that store those harmful substances, hence it is increasingly beneficial for your health to drink wines made from organic grapes. It also generally means no artificial or synthetic preservatives were used, no colours added and no agents added to alter the taste. If you are wondering, organic also means nothing genetically modified.
Vegan friendly, free from the use of any animal products in production.
Either certified or practicing Biodynamic techniques are employed in the production of the product. Biodynamic vineyards are generally practising organic as well. The main biodynamic concept is that the growers intend to create a self-sufficient environment that works, heals and becomes an organism in itself. Biodynamic winemaking is very similar to organic - minimal intervention, strict guidelines regarding enrichment and additives. They try to use recycled packaging and solar energy where possible. Wines from healthier vines, made without much extra ‘going on’ are expressive and represent the soil, region and winemaking style well.
This is a philosophy employed by most Organic and Biodynamic producers. The idea is to employ a ‘hands-off’ approach in the wine-making process. This means, minimal or no additional sulphur, natural and indigenous yeasts are used and often the wines are unfined and unfiltered enabling the wine to express itself in its most natural form. Limited Allocation Wines that are limited and small production. Screw Cap Indicates wines with a screw cap closure.
WSET guidelines state that Red wines under 12.5% abv and white wines under 12% abv are classified as low alcohol. We also classify beers and ciders under 4.5% as low alcohol.
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