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Journey' End Weather Station Sauvignon Blanc 2015

Introductory Range
Pale straw, clear and bright.Lovely herbaceous character, underpinned by pear, which follows through into the flavours.

There’s substance and palate weight, good length. A mineral, earthy note on the finish bodes well for food matching, especially for seafood and delicately flavoured dishes.

Grapes were handpicked early in the morning to retain the delicate fruit flavours. Grapes comes from an 8 ha block with 4 different clones and separate irrigation systems. This block is the highest block on the farm at 200 m above sea level. Bunches are hand sorted, destemmed and crushed as gently as possible. After crushing grapes undergo four hours of skin contact inside of the press to enhance flavour extraction. The juice is settled until clear before racked and cold fermented (10 – 14 ˚C) for almost 1 month in stainless steel tanks to enhance the typical varietal characters. After fermentation, the wine is left on the lees for 4 months with regular batonage before being racked, fined and stabilized in preparation for bottling.

Wine Analysis

Alcohol: 14%
Total Acidity: 6.15 g/l
pH: 3.29
Residual Sugar: 2.95 g/l

Journey' End Haystack Chardonnay 2015

Journey' End Haystack Chardonnay

Clear and bright straw coloured with a hint of green. Oak and fruit are perfectly matched, each donating without dominating: citrus peel and melon enriched by a subtle, savoury biscuit overlay. The limy acidity seamed through the fruit flavours gives food-friendly freshness and promises a few years’ ageing potential.

Grapes were handpicked early morning and come from 4 different blocks. Grapes were picked on 22 to 24°B. After grapes were hand sorted and destemmed it was only lightly pressed to ensure good quality juice for fermentation.  Juice settled for 72 hours with a settling enzyme before it was racked. Different yeasts were used to enhance the flavour profile of the wine.  Fermentation took about 18 days at 16 – 22 ˚C.  After fermentation a 3rd of the volume were oak matured in 300 L second fill French oak barrels, 3rd for 6 months on staves and a 3rd were left un-wooded. After oak maturation components were blended together, fined and bottled.

Wine Analysis

Alcohol: 14 %
Total Acidity: 5.8 g/l
pH: 3.55
Residual Sugar: 3.1 g/l

Journey' End The Huntsman SMV 2014

Introductory Range
Shows the expected hedgerow fruit, scrub, dried herbs and white pepper that comes from these varieties and good oak.

Full bodied and smoothly luscious, it is ready to drink, the freshness adding lift and vibrancy to the dark fruit and liquorice richness.

Grapes were handpicked early in the morning.  Some grapes were stored overnight in the cold room before processed the next morning. Grapes were hand sorted and destemmed but not crushed.  Whole berries were cold soaked for 48 hours before inoculated.  Fermentation took about 15 days at 18 – 28 ˚ C with a carefully planned pump over schedule to ensure soft tannins.  Extended maceration was done on some Shiraz tanks.  The Mourvedre were racked of the skins at 8 balling and fermentation was finished in 500 L barrels. Malolactic on both wines were done in barrels and further oak matured for 16 months in total.

Wine Analysis

Alcohol: 14%
Total Acidity: 5.84 g/l
pH: 3.62
Residual Sugar: 3.59 g/l

Journey' End The Pastors Blend 2014

Introductory Range
A classic blend, showing Old World restraint rather than New World opulence.Blackcurrants and tobacco perfume and flavours, smooth and juicy, with admirable elegance and length.

Tannins are well integrated, giving appealing drinkability. Could age a few years.

Grapes were handpicked early in the morning.  The Cabernet Franc block was picked quite ripe to ensure good fruit flavours. Some grapes were stored overnight in the cold room before processed the next morning. Grapes were hand sorted and destemmed but not crushed.  Whole berries were cold soaked for 48 hours before inoculated.  Fermentation took about 15 days at 18 – 28 ˚ C with a carefully planned pump over/punch down schedule to ensure soft tannins.  One week extended maceration was done on the Cabernet Sauvignon tanks.  Malolactic was done on staves in stainless steel tanks.  Only after malolactic fermentation the Merlot and Cabernet Sauvignon were racked into older barrels to oak mature for 16 months.  The Cabernet Franc was kept on staves for 8 months. After blending wine were fined and cross flowed before bottling.

Wine Analysis

Alcohol: 13.5%
Total Acidity: 5.95 g/l
pH: 3.39
Residual Sugar: 3.36 g/l

Journey's End Chardonnay 2014

Single Vineyard Estate Range
Pale gold, with a pale rim. Expressive fruit, initially lemon and orange peel, but under that it’s more tropical, mango and pineapple, all seamed through with crushed almond, savoury oak tones.

This is a layered, complex wine, the result of cool-grown fruit carefully handled, plus barrel selection. The palate is silky, with a tangy finish from the fruit and acid combination, extending the flavours.

Grapes were handpicked early morning form a 2.5 ha block.  The block was picked in 2 stages.  Morning sun grapes were picked first and then a week later the afternoon sun grapes. The morning sun grapes contribute riper fruit compared to the citrus flavours from the afternoon sun grapes. Grapes were picked on 22 to 24 balling. After grapes were hand sorted and destemmed it was only lightly pressed to ensure good quality free run juice.  Juice settled for 72 hours with a settling enzyme before it was racked. Halve of the total blend were “wild fermented” and the other halve were inoculated with a chardonnay selected yeast. The fermentation process starts in stainless steel tanks and then racked to 300 L French oak barrels once fermentation started. After fermentation only 30 % of the blend went through malolactic fermentation.  The barrels were regularly buttonage to add complexity. Wine oak matured for 9 months in 30 % new French oak barrels.

Wine Analysis

Alcohol: 13.5%
Total Acidity: 6.19 g/l
pH: 3.44
Residual Sugar: 3.45 g/l

Journey' End Merlot 2012

Single Vineyard Estate Range
Attractively youthful, raspberries and cherries, which acts as a foil for the oak, cedar plus sweet spice, cinnamon and nutmeg from French and American barrels.

Succulent and ultra-smooth, streamlined, the palate has backing freshness and just enough grip on the finish to confirm its ageing potential.

Grapes were handpicked early in the morning from blocks 5 & 7.  Block 7 is situated next to a Eucalyptus forest which has an influence on the flavour profile of the wine. Some grapes were stored overnight in the cold room before processed the next morning. Grapes were hand sorted and destemmed but not crushed.  Whole berries were cold soaked for 48 hours before inoculated.  Fermentation took about 15 days at 18 – 28 ˚ C with a carefully planned pump over/punch down schedule to ensure soft tannins. Malolacticfermentation was donein barrels and only free run wine were used in this blend.  Wine was oak matured for 17 months in 5 % new American oak barrels and 24 % new French oak barrels. After final blending the wine was only cross flowed before bottling.

Wine Analysis

Alcohol: 14%
Total Acidity: 5.9 g/l
pH: 3.52
Residual Sugar: 3.9 g/l

Journey' End Shiraz 2011

Single Vineyard Estate Range
A complex beautifully made wine, smoky, spicy, with dark-toned fruit, a hint of asphalt.

As a result of the excellent vintage and careful maturation, it is succulent, silky smooth with polished tannins. Although drinking well, there is enough underlying structure for further maturation.

Grapes were handpicked early in the morning from 2 different blocks on the farm.  Block 9 is 140 m above sea level and block 13 is about 170 m above sea level. Some grapes were stored overnight in the cold room before processed the next morning. Grapes were hand sorted and destemmed but not crushed.  Whole berries were cold soaked for 48 hours before inoculated.  Fermentation took about 15 days at 18 – 28 ˚ C with a carefully planned pump over schedule to ensure soft tannins in 2 roto-tanks. Malolactic fermentation was done in barrels and only free run wine were used in this blend.  Wine was oak matured for 18 months in 10 % new American oak barrels and 21 % new French oak barrels. After final blending the wine was only cross flowed before bottling.

Wine Analysis

Alcohol: 14%
Total Acidity: 5.87 g/l
pH: 3.58
Residual Sugar: 3.1 g/l

Journey's End Cabernet Sauvignon 2012

Single Vineyard Estate Range
A core of rich blackcurrants, black plums, with a savoury overlay, meat extract, white pepper, mixed spice.

The velvety texture is a result of maturation – the wine is at the perfect drinking age – and fine-textured tannins. Complex layered and well crafted.

Journey's End Destination Chardonnay 2014

Super Premium Range
Medium gold colour, with a hint of green tint. Nice fresh tones of citrus and well integrated vanilla spice.

The palate is smooth-textured and the fruit shines through with a soft acidity that complements the finish. Characterful, big and bold and will age well.

Grapes were handpicked early morning form a 2.5 ha block.  The block was picked in 2 stages.  Morning sun grapes were picked first and then a week later the afternoon sun grapes. The morning sun grapes contribute riper fruit compared to the citrus flavours from the afternoon sun grapes. Grapes were picked on 22 to 24 balling. After grapes were hand sorted and destemmed it was only lightly pressed to ensure good quality free run juice for fermentation.  Juice settled for 72 hours with a settling enzyme before it was racked. The clear juice was racked straight into barrels to start a 100 % natural fermentation. Fermentation took about 14 days at 18 – 25 ˚C.  After fermentation only 80 % of the blend went through malolactic fermentation.  The barrels were regularly buttonage to add complexity to the wine. Wine oak matured for 12 months in 70 % new French oak barrels.

Wine Analysis

Alcohol: 14%
Total Acidity: 5.85 g/l
pH: 3.38
Residual Sugar: 3.1 g/l

Journey' End The Griffin Syrah 2012

Super Premium Range
A youthful but complex concentrated fruit wine. Layers of different red and black berries with hints of smoky spice, and dark-toned fruit.

As a result of the excellent vintage and careful maturation, it is succulent, silky smooth with polished tannins. Although drinking well, there is rnough underlying structure for further maturation.

Grapes were handpicked early in the morning. Some grapes were stored overnight in the cold room before processed the next morning. Grapes were hand sorted and destemmed but not crushed. Whole berries were cold soaked for 48 hours before it was left to naturally start fermenting in 1 ton bins. Fermentation took about 20 days at 18 – 28 ˚ C with only regular punch down. Malolactic fermentation was done in barrels and only free run wine were used in this blend. Wine was oak matured for 18 months in 70 new % American oak barrels and 30 % French oak barrels. After final blending the wine was only cross flowed before bottling. Only 2000 litres of this wine was made.

Wine Analysis

Alcohol: 13.5%
Total Acidity: 6.0 g/l
pH: 3.39
Residual Sugar: 4 g/l

Journey's End Cape Doctor Bordeaux Blend 2009

Journey's End Cape Doctor Bordeaux Blend

Super Premium Range
Only produced in the best years. Deep fruitcake richness on the nose, cinnamon and nutmeg spiced, followed by a perfectly balanced, silky smooth, streamlined body.

Misleadingly accessible, despite the current appeal, there is enough underlying power for a long future ahead.

Grapes were handpicked early in the morning. The Cabernet Sauvignon block is a very low yielding block at 3 – 4 tons/ha but produces constant good quality grapes. All grapes were selectively picked and identified before harvest to go into this blend. Some grapes were stored overnight in the cold room before processed the next morning. Grapes were hand sorted and destemmed but not crushed.  Whole berries were cold soaked for 48 – 72 hours before inoculated.  Fermentation took about 15 days at 18 – 28 ˚ C with a carefully planned pump over/punch down schedule in open and closed fermenters. Malbec were racked at 6 balling to finish fermentation in barrels. Malolactic fermentation was done in barrels and only free run wine were used in this blend.  Wine was oak matured for 18 months in 60 % new French oak barrels.

Wine Analysis

Alcohol: 14.5%
Total Acidity: 5.8 g/l
pH: 3.47
Residual Sugar: 3.5 g/l

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