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. The 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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First, entries fees could see a fairly range-heavy producer forking out R30 on four local competitions. In when he thys louw to work at the farm, he of course, immediately wanted to make sauvignon blanc.

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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.

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. The number he guesses is around

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First, to add further impetus for entrants by getting wine sellers to stock the Michelangelo winners, the producers of whom would take an increase in sales above the nice warm feeling that comes with winning a medal. From the periphery this development is going to shake-up South African wine competitions, most who have rested on their laurels assuming wine producers deem the honour of recognition enough reason for entering a show. 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. Enjoyed this article? And at the week-end SAA came on board, saying it is using the Michelangelo selection to choose wines for on-flight lists as well as in its lounges. Thys Louw, current winemaker and proprietor at Diemersdal, created the legacy of the Eight Rows. 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. Okay, this rite of passage is not quite as dramatic as a young wannabe Viking being sent by his father to decapitate a British priest and bring back the head, but it still smacks of rustic family charm. 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. Which a fine wine makes.

Matthys C.

Growing up in a winemaking family wine has always been a part of his life. I sincerely believe in this approach and believe it to be major contribution to our wine quality. Which a fine wine makes. 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. Cape Town might be synonymous with the growing of wine grapes and drinking of the fermented juice since , but the city had to wait until this year to get its own demarcated wine district. Unwooded, the grapes from these eight rows of Sauvignon Blanc are kept on the lees, in stainless steel, capturing the essence of terroir and of purity, and of distinction. First, to add further impetus for entrants by getting wine sellers to stock the Michelangelo winners, the producers of whom would take an increase in sales above the nice warm feeling that comes with winning a medal. The Gauteng propagandists constantly claiming the superiority of Johannesburg and Pretoria in wine -buying terms were dealt a bloody nose recently. 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. 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. So here we are, the first discussion of a wine from the vintage. Or the general impression South African wine critics have that Sauvignon Blanc is some kind of homogenous, one-trick pony. It has been interesting to note recent developments in the Michelangelo International Wine and Spirits Awards. In when he came to work at the farm, he of course, immediately wanted to make sauvignon blanc. This means that the wine folk of Constantia and Durbanville will be able to officially use the name of the Mother City on their wine bottles.