Sauvignon savant Thys Louw has done it again. For a quarter of a century now the Durbanville winemaker has worshipped at the altar of sauvignon blanc – a devotion that sees him consistently raising the stakes, from various forms of experimentation in the cellar, to travelling to the grape’s epicentres from Marlborough to Sancerre. The Journal is the apex of this journey, a bold wine in concept and execution. Grapes from mature vineyards (approx. 28 to 38 years old) were fermented and matured in new and second-fill barrels for 9 months, including Stockinger vessels from Austria. Furthering his quest for refinement, the wine was kept at a cold 9°C, as he had seen done in Sancerre. Commented Thys: “This cold maturation adds another dimension, slowly coaxing the flavours and keeping the taste profile restrained and classic. While the wood helps in giving the wine a complex mouthfeel, the fresh, brightness of sauvignon blanc is still present, but it lingers and impresses with deft palate-weight.” The wine is balletic in the sense of power and grace combined. Presenting yellow-fruited, apples and dessert peaches, pithy orange skin and a fynbos spice; the palate is generous and layered with a cleansing acidity and a lime-toned finish. R225 (94)