Thelema Méthode Cap Classique 2014

Bottle fermented and left on the lees for 32 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.

Perfect for any celebration. Enjoy with salmon, sushi or sweet cheeses.

Bottle fermented and left on the lees for 32 months, the wine shows lovely citrus, floral and yeasty aromas with a fresh acidity and lively bubbles.

Varietal	Chardonnay – Clones CY96 & Pinot noir - Clone 115
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	A wet start to the season delaying harvest and putting extra pressure on the cellar. The resultant wines show great purity and finesse.
Picking dates	3rd February 2014
Grape sugar	17.65 °B
Acidity	11.44 g/l
pH at harvest	3.13

Yeasts	D522 & EC118
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 32 months before disgorgement.