Journeys End ‘The Huntsman’ Shiraz Mourvedre Viognier 2016

R85.00

1811 marked the first ever hunt in the Western Cape with hounds imported from Gloucestershire, UK. The Cape Hunt remains the oldest Hunt in the New World. Whilst looking for a spot to build our Cellar, Rollo, the proprietor, discovered the original foundations of the Kennels where the hounds were kept. An apt place for our new building.

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Description

HUNTSMAN SMV 2015

W.O. Stellenbosch

BLEND COMPOSITION: 70% Shiraz, 20% Mourvedre, 10% Viognier

Winemaking Notes

The red grapes were handpicked early in the morning and stored overnight in the cold room. They were hand sorted and destemmed but not crushed, then cold soaked for 48 hours before being inoculated and fermented separately. The Shiraz and Mourvedre fermentations took about 15 days to complete at 18 – 28 ˚ C with a carefully planned pump over schedule to ensure soft tannins.
The Mourvedre was racked off the skins at 8° balling and the fermentation was finished in 500L French oak barrels. Complete malolactic fermentation took place on all red wine and was done in barrels. Red wine spent a total of 12 months in barrel before being blended.
The 2016 Viognier, also handpicked early in the morning, underwent a six-hour skin contact period to extract aromatics before being vinified separately and added to the blend which was then fined and stabilized in preparation for bottling.

Tasting Notes

Beautiful dark ruby red colour with hints of purple. Floral aromatics of violets and lavender with hints of spice. Juicy layers of red and dark berries coming through on the palate, with elegant tannins on the finish. Drink now and until 2020.

Wine Analysis

Alcohol: 13.71%
Total Acidity: 5.7 g/L
pH: 3.51
Residual Sugar: 2.9 g/L

Viticulture

Climate Coastal
Aspect South facing slopes
Soil type Tukulu decomposed granite
Clones SB11
Rootstock 101 – 14, Richter 99
Planting date 1999
HA planted 5.56ha
Average tonnage 7 tons/ha
Trellis system Extended Perold, 7 Strand
Irrigation Drip irrigation
Harvest dates February and March 2016

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