Ridgeback Wines  Ridgeback Wines

Ridgeback Journey 2014

Bottle Analysis

Winemaker: Toit Wessels
Main Variety: Merlot
Alcohol: 14% vol
pH: 3.64
RS: 2.7 g/l
Total Acid: 6.1 g/l
Extract: 34.9 g/l
TSO2: 93 mg/l
Bottled: 18 June 2015
Release Date: August 2016
Bottles: 14 673 bottles
Origin: Paarl
IPW: Yes
WIETA: Yes

Characteristics

Type: Red
Style: Dry
Taste: Mineral

Tasting Notes

Intense mulberry, plum and pepper spice with a hint of mint evolves to notes of Christmas cake and leather. The rich, juicy mid palate runs seamlessly onto a long, mineral finish.

Food Pairing

This blend is immensely versatile and would complement dishes including braised lamb, game or veal as well as dark chocolate.

Viticulture

The North-South facing vineyards used for this wine are grown in deep Oakleaf soils and are vertically shoot positioned. Irrigation is scheduled according to soil moisture availability. Leaf plucking in the bunch zone and a narrow canopy enables sufficient sunlight penetration into the canopy ensuring ripe tannins and optimal flavour at harvest.

There are 4 varieties used in this blend:

  • Merlot 37%
  • Cabernet Sauvignon 27%
  • Petit Verdot 24%
  • Cabernet Franc 12%

Harvest

  • The 4 cultivars used in our Journey blend were harvested at optimal ripeness at various stages during the period of 17 February to 7 March 2014.
  • The generous attention given to all component vineyards which included leaf plucking, narrow canopies and bunch trimming ensured optimally ripe fruit tannin and full berry flavour.

Analysis:

(Merlot / Cab Sauv / Petit Verdot / Cab Franc)

Sugar   25.2° B / 24.9° B / 24.8° B / 24.9° B
Acid  5.5 g/l /  5.4 g/l  / 5.8 g/l  /  5.70 g/l
pH  3.80 / 3.70  / 3.65  / 3.75

Winemaking

  • All of the above were de stemmed without excessive crushing and all unwanted stalks removed on the sorting table. The whole berry component in the open stainless steel fermenters was at 30%.
  • After 12 hours of cold soaking each of the musts were inoculated with a commercial yeast strain best suited to the specific variety.
  • Pump overs were given three to four times daily to extract colour, tannin and flavour. Each tank also received a rack and return.
  • Fermentation for each of the cultivars ran at 24-28 degrees Celsius and lasted for 5- 7 days.
  • Thereafter the wine was gently pressed and free run was consolidated with press fractions.
  • The wine was gravity fed to second and third fill French oak barrels for secondary malo-lactic fermentation.
  • Maturation in 225 liter French oak barrels lasted for 13 months.
  • The specially selected barrels for all 4 varieties were then blended and lightly filtered prior to bottling.
Ridgeback Wines  Ridgeback Wines