
Thelema Cabernet Sauvignon 2009
Complex and stylish, with bags of ripe blackcurrant and coffee flavours. This wine is bone dry, yet exhibits a lovely sweet fruit character on the palate. The finish is long and firm.
Maturation
Already drinking well, and will develop for 8 years.
Food Pairing
A perfect accompaniment to grilled beef, especially with a Béarnaise sauce and rocket salad.
Winemaker's Comments
Complex and stylish, with bags of ripe blackcurrant and coffee flavours. This wine is bone dry, yet exhibits a lovely sweet fruit character on the palate. The finish is long and firm.
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Tasting Notes
Viticultural Practices
Varietal | 100% Cabernet Sauvignon – clone 46,169A and 338C |
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Root stock | 101-14, R110 & R99 |
Soil type | Hutton – decomposed granite |
Age of vines | Planted 1988, 1989 & 2002 |
Plant density | 3200 vines per hectare |
Trellising | Vertical hedge |
Pruning | 2-bud spurs every 15cm |
Yield | Approximately 8 t/ha |
Irrigation | Supplementary drip |
Vintage | Like 2008, there was a late start to the 2009 harvest. Long, moderate to dry warm spells led to near perfect ripening conditions. Possibly one of the best vintages the Cape has seen. |
Picking date | 12th March – 15th April |
Grape sugar | 24.7 °B |
Acidity | 4.9 g/l |
pH at harvest | 3.64.9 g/l |
Winemaking Practices
Yeasts | Natural occurring yeasts |
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Fermentation temp | 27 °C |
Method | De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 8 days, left for 3 days before pressing, racked to barrel for malolactic fermentation. |
Wood maturation | 18 months in barrel. 45% new French oak, balance in older barrels. |
Wine Details
Residual sugar | 1.8g/l |
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pH | 3.7 |
Total acid | 6.0g/l |
Alcohol | 14.31% |
Maturation | 2012 - 2025 |
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View PackagingLooking for an older vintage? Please contact us for more information.