Ridgeback Journey 2018 per Case

Cabernet Franc 31%, Merlot 31%, Cabernet Sauvignon 28%, Petit Verdot 10%

WINEMAKING:

• All the components 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.

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.

14.5% Alcohol