Journey’s End V3 Shiraz 2020

In the cellar

90% of the grapes were subjected to destemming and sorting prior to a cold settling at 8˚C for a period of 72 hours before undergoing fermentation – fermentation was conducted at 24˚C. Pump-overs were used for flavour, aroma, colour and tannin extraction. 10% of the grapes were subjected to immediate carbonic fermentation as whole bunches at 30˚C. Along with alcoholic fermentation, malolactic fermentation was completed in stainless steel tank before the wine was transferred into a combination of French (10% new, 60% second and third fill) and American (5% new, 25% second and third fill) for 18 months.