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.
Food Pairing
Perfect for any celebration. Enjoy with salmon, sushi or sweet cheeses.
Winemaker's Comments
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.
All Vintages
Tasting Notes
Viticultural Practices
| 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 |
Winemaking Practices
| 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. |
Wine Details
| Residual Sugar | 8.3 g/l |
|---|---|
| pH | 3.22 |
| Total acid | 6.5 g/l |
| Alcohol | 11% by volume |
| Blend | 73% Chardonnay 27% Pinot noir |
| Maturation Pot | 2017 – 2022 |
The Current Range
Looking for an older vintage? Please contact us for more information.