The perfect gift for Mother's Day
Searching for the perfect Mother's Day gift?
Look no further than our carefully curated Diemersdal Mother’s Day gift box!
What is in the box:
- 1x Diemersdal Méthode Cap Classique Blanc de Blancs
- 1x Diemersdal Bubbly Stopper
- 1x Bags of Bites Naturally Loaded Almond & Seed Granola 400g
- 1x Southern Gold Creamed Honey 355g
- 1x Growing Paper Tag to personalise your gift
This gift box comes beautifully packaged and ready to serve mom with breakfast in bed.
So why wait?
Treat your mom to a gift she will truly love with our Mother's Day gift box!
R760 per box
Available online and in our tasting room.
BUY NOW
Celebrate the month of Sauvignon with a curated tasting
Celebrate the vibrant, refreshing character of Sauvignon Blanc this May with a tasting experience designed for wine lovers.
This exclusive line-up showcases a range of styles and expressions, including:
- 1x Sauvignon Blanc Reserve
- 1x Winter Ferment Sauvignon Blanc
- 1x 8 Rows Sauvignon Blanc
- 1x Wild Horseshoe Sauvignon Blanc
- 1x The Journal Sauvignon Blanc
- 1x Durbanville Sauvignon Blanc
R100 per person
From 1–29 May 2026
Discover the nuances of each wine—from crisp and zesty to rich and textured—while exploring what makes Sauvignon Blanc such a celebrated wine.
For the month of May, enjoy a special offer on this mixed case of wines, available at a discounted price of R1,165
Available online and in our tasting room.
Join us in raising a glass to Sauvignon Blanc this May.
BUY NOW
Crisp, bright and delicious: Tropical prawn cocktail and Sauvignon Blanc pairing
Looking to elevate your next glass of Sauvignon Blanc?
We have got just the thing. Our Tropical Prawn Cocktail recipe is the perfect pairing.
Tropical Prawn Cocktail
Prawn 2 ways: Smoked paprika butter prawns and zesty lime mayo prawn tails with mango & avo salsa and fresh passionfruit.
The perfect pairing with chilled Diemersdal’s 2026 Sauvignon Blanc on a hot sunny day.
Serves: 2-4
Prep time: 20 minutes
Cook time: +- 5 minutes
Ingredients
- 6 large, deveined prawns
- 2 tsp olive oil
- 45 g butter
- ½ tsp smoked paprika
- ¼ cup creamy mayo
- zest and juice of 1 lime
- 1 small Mediterranean cucumber, seeds removed and diced
- 1 medium ripe mango, peeled and diced
- 1 medium red onion, diced
- a handful of chopped coriander
- ½ - 1 tsp dried chilli flakes
- 1 medium avo, peeled and diced
- Juice of 1 lime
- 200 g pre-cooked peeled prawn tails
- pulp of 2 fresh passionfruit
- extra chopped coriander
- Fresh lime wedges
Method
1. Steam prawns in a shallow pot of boiling water for 3 minutes. Refresh in ice water immediately.
2. In a clean pot, heat the olive oil, butter and smoked paprika until bubbling and nutty in colour. Add the prawns, make sure they are well coated in the butter, simmer gently for 1-2 minutes. Remove and set aside. Keep the residual smoked paprika butter.
3. In a small bowl, mix the mayo, zest and lime juice until smooth. Add the precooked peeled prawn tails and mix until well coated. Keep chilled until ready for use.
4. In a medium bowl, add the cucumber, mango, red onion, coriander, dried chilli, avo and lime juice. Gently mix until you have an evenly combined salsa.
5. Brush the cooked prawns with smoked paprika butter one last time to soak in all the flavour.
6. Assemble in serving glasses, starting with the salsa, then lime mayo prawn tails and lastly, top with smoked paprika prawns.
7. Garnish with extra salsa, coriander and generous spoonfuls of passion fruit pulp.
8. Serve with extra lime wedges.