Diemersdal MM Louw Estate Red 2014 - 750ml

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Regular price N$346.96

Six generations of Louws have practiced the art of winemaking at Diemersdal since the Estate passed into their hands in 1885. More than 12 decades later, Diemersdal is a well-known landmark in the lush Durbanville Valley, one of the Cape’s oldest wine regions.

Diemersdal forms part of the Wine of Origin Cape Town where cooling mists from the Atlantic Ocean roll over the vineyards every afternoon, contributing to the unique character of Diemersdal wines.


After 22 months of aging, a barrel selection of Cabernet Sauvignon was made by the 6th generation winemaker. Typical blackberries, cedar and cigar box flavours with hints of spiciness. Blackcurrant follows through onto the palate with firm ripe tannins and a delicate finish.

Classic “old-world” dishes such as roast lamb with fresh garden vegetables.

VARIETY : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]
WINERY : Diemersdal Estate
WINE OF ORIGIN : Durbanville
ANALYSIS : alc : 15.48 % vol  rs : 2.4 g/l  pH : 3.32  ta : 5.6 g/l  
type : Red  style : Dry   wooded
pack : Bottle  size : 750ml  closure : Cork  

ageing : 22 months oak maturation in first & second fill 225L French oak barrels.

The King of red wine grapes, Cabernet Sauvignon is closely linked to the history of Diemersdal and Durbanville, a region that has produced some of South Africa’s most famous wines from this variety. This bold, elegant and complex red wine encapsulates the commitment to excellence in wine-making as well as the understanding of Diemersdal terroir as shown by generations of the Louw family.

in the vineyard : The vines are rooted in deep red Hutton soils on north-facing slopes, catching the southerly breezes of summer and the frontal winds that punish the Cape from the north in winter. Cool growing conditons on exposed aspects, as well as the practise of dryland farming, sees the fruit develop slowly, drawing maximum variety expression on the vine. The result is tight bunches of small berries, ideal for making wines of structure, elegance and refinement.


about the harvest: The grapes were harvested at optimum ripeness. Yield: 7 - 9 t/ha
Trellising: 4 wire Perold
Age of vines: 16-27 years


in the cellar : fermented in wooden open-fermenters for 5-7 days at 24ºC-28ºC. Punch-downs every 4 hours, fermented dry on skins. MLF completed spontaneously in tanks before the wine was racked into 225L French Oak Barrels.

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