Last week I had the pleasure of visiting Diemersdal for the first time and tasting their new winter ferment Sauvignon blanc. Thys Louw, the 6thgeneration winemaker and owner of the Estate makes some of the best Sauvignon in South Africa. He now has 10 different bottles of the stuff. In an attempt to bring out as much tropical fruit flavours as possible, he freezes the grape juice soon after harvest in Feb and then thaws it to ferment in June. The wine reminds me so much of New Zealand Sauv Blancs from the Marlborough region that I love.