Thelema Méthode Cap Classique 2015
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.
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 40 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|
|Age of vines||Planted 2004|
|Plant density||2300 to 2500 vines per hectare|
|Vintage||2016 was generally a warm and dry vintage, an exceptionally dry winter followed by a warm and windy January resulted in decreased crop levels among all varietals.|
|Picking dates||13th January 2015|
|Grape sugar||18.75 °B|
|pH at harvest||3.04|
|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.|
|Residual Sugar||8.1 g/l|
|Total acid||7.1 g/l|
|Alcohol||12% by volume|
|Blend||77% Chardonnay 23% Pinot noir|
|Maturation Pot||2019 – 2023|
The Current Range
Looking for an older vintage? Please contact us for more information.