Thelema Mountain Vineyards
Cabernet Sauvignon 2019
Stellenbosch, South Africa
BOLD WINE STYLE
Complex and stylish, with aromas of blackcurrant leaf and coffee bean which progresses into a palate that’s structured and racy with hints of leather, dark chocolate and sweet blackberry. The firm tannins yield and gripping mouthfeel from the first sip through to the long lingering finish.
WINE DETAILS:
- Analysis: 13.5% alcohol / volume
- Varietal: Cabernet Sauvignon
- pH: 3.66
- Residual Sugar: 1.6 g/L
- Total Acidity: 5.6 g/L
- Food Pairing: A butterflied leg of lamb or lamb steak with rosemary and potato dauphinoise on the side
VITICULTURAL PRACTICES:
- Varietal: Cabernet Sauvignon – clone 46C, 169A and 338C
- Root stock: 101-14, R110 & R99
- Soil type: Hutton – decomposed granite
- Age of vines: Planted 2002, 2003 & 2008
- Plant density: 2000-2300 vines per hectare
- Trellising: Vertical hedge
- Pruning: 2-bud spurs every 15cm
- Yield: 10.4 tons per hectare
- Irrigation: Supplementary drip
- Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
- Picking date: 19 February – 28 February, 2029
- Grape sugar: 24.7-25.2ºB
- Acidity: 5.74 – 6.84 g/l
- pH at harvest: 3.53-3.7
WINEMAKING PRACTICES:
- Yeasts: Alchemy 3 / X-Pure
- Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile. Fermentation is done in stainless steel fermenters, and a combination of aerated pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete, the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. The wines are aged gracefully in place for 18 months, with 25% new French oak barrels and received only one racking during this period. After tasting through all the individual lots, the winemaking team decides on the final blend, the barrels are emptied into the tank farm and the wines are prepared for bottling.
- Mood Maturation: 18 months in barrel, 30% new French oak, balance in older barrels
Thelema Mountain Vineyards
The Abbey 2019
Stellenbosch, South Africa
BOLD WINE STYLE
The name Thelema comes from a tale written by 16th Century French writer Francois Rabelais, who writes about beautiful Abbey, Thélème, where there is but one rule – ‘do what thou wilt’. This blend of Shiraz, Grenache and Petit Verdot pays homage to the spirit of the Abbey and to the author who gave them their name.
WINE DETAILS:
- Analysis: 13.5% alcohol / volume
- Varietal: 70% Shiraz, 15% Grenache and 15% Petit Verdot
- pH: 3.62
- Residual Sugar: 2.0 g/L
- Total Acidity: 5.2 g/L
- Food Pairing: Rich hearty stews, roasts and grilled meats
VITICULTURAL PRACTICES:
- Varietal: Shiraz – Clone Sh1A / Grenache – Clone GN 70N / Petit Verdot – Clone PR 400D
- Root stock: 101-14 & R99
- Soil type: Hutton – decomposed granite
- Age of vines: Planted 2003 to 2006
- Plant density: 3000, 1996 and 2022 vines per hectare respectively
- Trellising: Vertical hedge
- Pruning: 2-bud spurs every 12cm
- Yield: 8.5 tons per hectare (Shiraz), 11 tons/ha (Grenache), 13 tons/ha (PV)
- Irrigation: Supplementary drip
- Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
- Picking date: 15 March 2019 (Shiraz), 20 February 2019 (Grenache), 20 March 2019 (PV)
- Grape sugar: 25.2ºB (Shiraz), 25.0ºB (Grenache), 24.8ºB (PV)
- Acidity: 5.12 g/L (Shiraz), 6.19 (Grenache), 5.73 g/L (PV)
- pH at harvest: 3.6 (Shiraz), 3.33 (Grenache), 3.57 (PV)
WINEMAKING PRACTICES:
- Yeasts: Alchemy4
- Fermentation temp: 80.6ºF
- Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over once a day for 5 days. After fermentation, the wine is left on the skins for 2 days before pressing, once pressed, wine is racked to barrel for malolactic fermentation.
- Mood Maturation: 18 months in 2nd & 3rd fill 225 L French oak barrels
ABOUT THELEMA MOUNTAIN VINEYARDS:
After leaving his accounting career to become a winemaker Gyles Webb and the McLeans, his in-laws, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 1990’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”. Situated on the southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard. Learn more about the winery here.
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