Deep Rooted Wines Journey to the Centre of the Universe 2020 Bottle size: 750ml

South Africa, Walker Bay
R205
In stock
(Only 22 left)

Free shipping on orders over R1500

92
CE
New
'The nose shows white peach and cut apple plus overtones of floral perfume and dried herbs while the palate has good fruit definition with bright acidity and a saline finish. Very appealing in its elegance and understatement.' – Christian Eedes, Winemag.co.za, 92/100

'Journey to the Centre of the Universe is the story of how I came to live in the Walker Bay. After many years of travelling and working in the great wine regions around the world, I came home and happened to visit a vineyard in the Sondagskloof. I immediately sensed that this site had the potential to make an incredible wine. The feeling was just right.

This wine is a blend of three parcels of Sauvignon Blanc within the Walker Bay that each elicited that same incredible feeling that speaks to ones soul, stating its potential. The three wards are: Sondagskloof, Stanford Foothills and Klein River Lagoon

Two of the parcels are whole bunch pressed while the third is crushed and left on the skins for 6 hours prior to pressing. Fermentation occurred naturally in 500L old french oak barrels and remained on the gross lees for 10 months before bottling. Only the tiniest amount of sulphur is used just before bottling.' – Mark Stephens, Winemaker
More Information
Condition New
Winemaker Mark Stephens
Alcohol 12%
Body Light-bodied
Blend information 100% Sauvignon Blanc
Drink to Drink or cellar
Variety Sauvignon Blanc
Rating CE 92
Technical analysis TA: 5.6 g/L | PH: 3.25
Producer information Mark started Deep Rooted Wines in 2018 after seven years of travelling and making wine in 14 different, highly acclaimed regions around the world. His intention is to create wines that nourish the soul through sensory exploration and minimal impact on the body. All wines are made with minimal use of sulphur and are produced as naturally as possible. All grapes come from either organic or regeneratively farmed vineyards. Mark is based in Stanford, where he works as a consultant in regenerative viticulture.
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