Winemaker: Toit Wessels
Main Variety: Cabernet Franc
Alcohol: 14.5% vol
RS: 2.6 g/l
Total Acid: 6.2 g/l
Extract: 35.2 g/l
Bottled: 20 June 2019
Release Date: June 2021
Bottles: 9985 bottles
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.
This blend is immensely versatile and would complement dishes including braised lamb, game or veal as well as dark chocolate.
The North-South facing vineyards used for this premium 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 efficient sunlight penetration into the canopy ensuring ripe tannins and optimal flavour at harvest.
There are 4 varieties used in this blend:
- Merlot 33%
- Cabernet Sauvignon 32%
- Cabernet Franc 25%
- Petit Verdot 10%
The 4 cultivars used in our Journey blend were harvested at optimal ripeness at various stages during the period of 19 February and 9 March 2018.
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.
Cab Franc Merlot Cab Sauv Petit Verdot
Sugar 25.1°balling 25.2°balling 24.8°balling 24.5°balling
Acid 5.5g/l 5.6g/l 5.8g/l 6.25g/l
Ph 3.75 3.70 3.65 3.62
All the componenet cultivars 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.
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 sufficient press fraction to enhance structure.
The wine was gravity fed to second and third fill French oak barrels for secondary malo-lactic fermentation.
Maturation in 225 litre French oak barrels lasted for 13 months.
The specially selected barrels for all 4 varieties were then blended and lightly filtered prior to bottling