The Diemersdal Wine Estate, nestled on the cool slopes of the Dorstberg in Durbanville, has a winemaking history dating back to 1698. Since 1885, six generations of the Louw family have crafted fine wines, with Sauvignon Blanc and Pinotage as key varieties. Around 200 hectares of dryland vineyards produce grapes with rich, concentrated flavours. Today, Diemersdal welcomes both local and international guests to its tasting room and country restaurant, offering true Cape hospitality.
As of 2023, Diemersdal uses a new battery-operated forklift, replacing the previous LP-gas model to reduce emissions and improve energy efficiency.
Diemersdal uses high-pressure hoses for cleaning and does not irrigate its vineyards, relying entirely on dryland farming.
Sustainability is central to vineyard management at Diemersdal. Cover crops are rolled to protect soil, grape skins are reused as fertiliser, and soils are aerated before winter to enhance water uptake. Mealybug is biologically controlled, and fertiliser use is minimised through soil analysis and GPS precision.
The farm conserves 10 ha of endangered Swartland Shale Renosterveld with Cape Nature.
Diemersdal has adopted 3-row sprayers, reducing tractor use by two-thirds. Filtration has been minimised to cut organic waste, which has been sent to Bren-o-chem since 2021. The farm has used plant-based, zero-carbon corks since 2019 and will introduce recyclable screwcaps from 2024. A formal recycling management program is in place.
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