Thelema Méthode Cap Classique 2011
Bottle fermented and left on the lees for 3 years, the wine shows lovely citrus, floral and yeasty aromas with a fresh acidity and lively bubbles.
Maturation
Drinking well now, but will develop well over the next few years.
Food Pairing
Perfect for any celebration. Enjoy with salmon, sushi or sweet cheeses.
Winemaker's Comments
Bottle fermented and left on the lees for 3 years, the wine shows lovely citrus, floral and yeasty aromas with a fresh acidity and lively bubbles.
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Tasting Notes
Viticultural Practices
| Varietal | Chardonnay – Clones CY96 |
|---|---|
| Root stock | 101-14 Mgt and R110 |
| Soil type | Tukulu |
| Age of vines | Planted 2004 |
| Plant density | 2300 to 2500 vines per hectare |
| Trellising | Vertical hedge |
| Pruning | 2-bud spurs |
| Yield | 4.93 t/ha |
| Irrigation | Supplementary drip |
| Vintage | One of the more difficult vintages in recent years. Warm spells of weather, with random rainy periods during the ripening period. |
| Picking dates | 27th January |
| Grape sugar | 19.08 °B |
| Acidity | 9.37 g/l |
| pH at harvest | 3.15 |
Winemaking Practices
| Yeasts | EC1118 |
|---|---|
| Fermentation temp | 15 °C |
| Method | Whole bunch pressed, settled & fermented in stainless steel tanks. Secondary fermentation in bottle. Left on the lees to mature for 3 years before disgorgement. |
Wine Details
| Residual Sugar | 3.2 g/l |
|---|---|
| pH | 3.17 |
| Total acid | 6.5 g/l |
| Alcohol | 12.22% by volume |
| Maturation Pot | 2014 – 2018 |
The Current Range
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Looking for an older vintage? Please contact us for more information.