Wine crafted by Mark Stephens (Root Wine Co).
The name “Journey to the Centre of the Universe” is the story of how I came to fall in love with the Overberg and my discovery of this beautiful vineyard site. I never intended to make a Sauvignon blanc but once I saw this place and before I even tasted the grapes, I knew I had found incredible terroir and that was enough to convince me to pursue Sauvignon blanc.
2018 Journey Blanc Fume
The 2018 fruit comes from two blocks in Sondagskloof, both on south facing slopes but with different row directions. The lower block with North- South running rows ripens slightly slower, retaining better acidity while the higher block produces intensely fruity aromas and balances the acidity and minerality of the lower block.
Both portions were whole bunch basket pressed and the juice was left to oxidise in the press tray in order to reduce the typical pyrazine and thiol compounds that can be overpowering in Sauvignon blanc. The Juice was settled overnight before being racked, without Sulphur to a single, used 500 litre barrel. the wine remained in barrel for eight months and completed malolactic fermentation before being racked and bottled with a minimum addition of sulphur. The wine is registered as “alternative white” implying that it has less that 40ppm total SO2.
2019 Journey Blanc fume
In 2019 I doubled the production of “Journey” this time leaving 50% of the fruit (the portion from the lower block with higher acidity) on skins for 4 days before pressing. The skin contact portion went to a 600 liter plastic egg while the direct press portion went to 500 litre barrel. the wine completed malolactic fermentation and spent ten months in barrel and egg before racking and bottling, again with a minimal addition of Sulphur.