Journey’s End V4 Cabernet Sauvignon 2018

In the cellar

The grapes were stored overnight in the cold room before being hand sorted and destemmed. The whole berries were cold soaked for 5 days before being inoculated. Fermentation lasted 15 days between 18 – 25˚C in stainless steel tanks. A carefully planned pump over and delestage schedule ensured good aromatics, flavour, colour and tannin extraction. The wine was subsequently subjected to a two-week post-fermentation skin maceration where malolactic fermentation took place. After being pressed off the skins the wine is left to mature in a combination of 225L and 300L French oak barrels for 17months. 30% New French oak was used along with 70% second and third fill French oak barrels. This wine required no stabilisation and is vegan friendly.