Thys louw

Thys Louw has just spent a frosty Cape morning in the vineyards. I like to be involved in every aspect of the business. Thys louw number he guesses is around

There are too many ways of recognising a wine snob to mention in one brief column, but I think I have pretty much seen them all. Lord knows I might even be one. For what is a snob other than someone passing condescending opinions on the whims of others? In any event, the wine world is known for attracting self-appointed arbiters of taste and manner who loftily opine on all things to do with the modest fermented grape. One of my neighbours still — after 23 years of mostly agreeable friendship — refuses to accept that some Stellenbosch Bordeaux red blends deserve status as honouring the soul and spirit of the Medoc in terms of quality. Or the general impression South African wine critics have that Sauvignon Blanc is some kind of homogenous, one-trick pony. Which a fine wine makes.

Thys louw

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He says having volumes of high quality grapes to work with means he can push the boundaries. For here two new vintages, bottle, closed and already being sold are waiting thys louw those like-minded vinous souls who want a sneak preview as to what this vintage holds. Take it from us on the wine marketing side, the bang is going to have to bet bigger to get wineries spending the bucks on entries, parties and stickers, thys louw.

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Thys Louw has just spent a frosty Cape morning in the vineyards. I like to be involved in every aspect of the business. The number he guesses is around In fact this Durbanville sauvignon blanc powerhouse is going from strength to strength. This includes a substantial range of white and red wines with eight different sauvignon blanc offerings, including a Noble Late Harvest. Just this morning, after being satisfied with the pruning work, he was out in Darling where Diemersdal has now bought a new cellar facility, which will become an extension of the flourishing family brand. He attended the local high school after which he studied agriculture at Wellington College.

Thys louw

Diemersdal is the home of Thys Louw, seventh generation owner and winemaker of this historic family wine estate in Durbanville in the Western Cape of South Africa. Diemersdal blends the old and new worlds of winemaking. In pursuit of the award-winning red wines that give expression to the rich diversity of the terroir, they use traditional open fermenters to enhance the natural flavours and soften the tannins in our grapes. They take great care in choosing the barrels for each cultivar. For the white wines, they have a brand new state-of-the art winery where they adopt an approach of minimum intervention to conserve prominent varietal character. To continually produce unique wines, the winemakers pay meticulous attention to detail and spend time experimenting with new techniques, barrels and yeasts.

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For here two new vintages, bottle, closed and already being sold are waiting for those like-minded vinous souls who want a sneak preview as to what this vintage holds. And if you are lucky at the judging you are invited to an awards ceremony — for which on most occasions you have to pay to attend. And sauvignon blanc was locked firmly in his sights as a way to bring Diemersdal into the future. And then for the marketing punt that serious competitions give wines. This included a stint at Buitenverwachting in Constantia. And with The Journal we can be more traditional, using wood for added complexity. Farming the land is at the heart of it all. Then a sense of adventure has taken us to the Winter Ferment, where we make a wine in July from sauvignon blanc juice frozen at harvest in February, leading to a wine with intense thiols and freshness. WoSA News. His father Tienie he describes as his anchor crediting his precise farming methods as one of his main inspirations, that and how he paved the way for Diemersdal getting into the volume wine market. Thys Louw has just spent a frosty Cape morning in the vineyards. He says having volumes of high quality grapes to work with means he can push the boundaries. Thys Louw, current winemaker and proprietor at Diemersdal, created the legacy of the Eight Rows. But the wine has an openness, a truly South African grip of hearty hospitality in its generosity.

Thys Louw, winemaker and proprietor at Diemersdal.

Subscribe and never miss a post again. One of my neighbours still — after 23 years of mostly agreeable friendship — refuses to accept that some Stellenbosch Bordeaux red blends deserve status as honouring the soul and spirit of the Medoc in terms of quality. For here two new vintages, bottle, closed and already being sold are waiting for those like-minded vinous souls who want a sneak preview as to what this vintage holds. Louw believes in the power of positivity and the bright future of South African wine. His father Tienie he describes as his anchor crediting his precise farming methods as one of his main inspirations, that and how he paved the way for Diemersdal getting into the volume wine market. He says having volumes of high quality grapes to work with means he can push the boundaries. And sauvignon blanc was locked firmly in his sights as a way to bring Diemersdal into the future. Just this morning, after being satisfied with the pruning work, he was out in Darling where Diemersdal has now bought a new cellar facility, which will become an extension of the flourishing family brand. On of the top moments so far he shares was when Rassie Erasmus posted a video of himself dancing with a bottle of Diemersdal wine. In the mouth, the Sauvignon Blanc is exciting and boisterous but not without a confident dignity. Lord knows I might even be one. Vineyards grow in cool Durbanville, with chilly south-easterly breezes a feature of the long summers and layers of Atlantic Ocean mist covering the region in spring and autumn.