Journeys End ‘The Huntsman’ Shiraz Mourvedre Viognier 2018


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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W.O. Stellenbosch

BLEND COMPOSITION: 85% Shiraz, 10% Mourvedre, 5% Viognier

Winemaking Notes

The red grapes were handpicked in the morning and stored overnight in the cold room. 70% of the Shiraz and all of the Mourvedre underwent traditional fermentation where it was subsequently hand sorted and destemmed before  being inoculated and fermented. The Shiraz and Mourvedre fermentations took about 15 days to complete at 20 – 25˚C in automated rotational tanks which submerge the skins using a very gentle action (ensuring soft tannins).

The Mourvedre was racked off the skins at 8° balling and underwent the latter stage of fermentation in 500L barrels. The remaining 30% of Shiraz was subjected to a carbonic fermentation. Malolactic fermentation of both red varieties took place in barrels and the wine was left to mature for a further 12 months before being blended.

The 2019 Viognier was vinified separately and added to the blend which was then fined and stabilized in preparation for bottling.

Tasting Notes

Beautiful dark ruby red colour. Expressive aromatics of violets, redcurrant and cherries with hints of white pepper and liqourice. Juicy layers of red and dark berries come through on the palate, with elegant tannins on the finish. Drink now and until 2023.

Wine Analysis

Alcohol: 13.5%
Total Acidity: 5.413 g/L
pH: 3.53
Residual Sugar: 3.0 g/L


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 2018


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