Thys Louw is not aware of there being any other South African skin-fermented Sauvignon Blancs, and he recently returned from New Zealand where it is relatively new (and sold out!) but quite prevalent. We were treated to a delicious lunch paired with 3 of his Diemersdal Sauvignon Blancs - what a treat! The 2016 was fresh and delicious, the Reserve also citrussy and vibrant and then we had the new skin-fermented SB. It is very different from the steeliness of the others - much more salty and round. We all loved it. There are only 1000 bottles of it - and a tad pricey at over R200 a bottle - but I have no doubt it will disappear really quickly. And the label is really funky too!