Thelema Méthode Cap Classique 2012
Bottle fermented and left on the lees for 28 months, 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 28 months, the wine shows lovely citrus, floral and yeasty aromas with a fresh acidity and lively bubbles.
All Vintages
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 | 16 t/ha |
| Irrigation | Supplementary drip |
| Vintage | Dry season with cool weather during the ripening period resulting in ideal conditions for production of elegant, well balanced white wines. |
| Picking dates | 31st January 2012 |
| Grape sugar | 17.9 °B |
| Acidity | 10.15 g/l |
| pH at harvest | 3.17 |
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 28 months before disgorgement. |
Wine Details
| Residual Sugar | 5.4 g/l |
|---|---|
| pH | 3.23 |
| Total acid | 7.1 g/l |
| Alcohol | 11.5% by volume |
| Maturation Pot | 2015 – 2019 |
The Current Range
Looking for an older vintage? Please contact us for more information.