Thelema Rabelais 2008
Rabelais is a blend of the best Bordeaux components within our Thelema range from the 2008 vintage. Extraordinary concentrations of luscious dark berries and cedar wood on the nose complimented by a lovely sweet fruit character on the palate.
The carefully selected components of this wine lend themselves perfectly to long term cellaring, 10 – 15 years.
This complex and full-bodied wine complements beef and game dishes.
Rabelais is a blend of the best Bordeaux components within our Thelema range from the 2008 vintage. During our annual vintage review individual barrels are identified and earmarked for the Rabelais blend, which is complex, elegant and structured. Extraordinary concentrations of luscious dark berries and cedar wood on the nose complemented by a lovely sweet fruit character on the palate. The wine finishes long and firm. It will reward cellaring.
|Varietal||Cabernet Sauvignon (79%), CS 338C Petit Verdot (12%), Clone PV 219A Merlot (9%), Clone MO 192/434|
|Root stock||101-14 and R99|
|Soil type||Hutton – decomposed granite|
|Age of vines||Planted 2002/2003 & 1988|
|Plant density||2000 and 2110 vines per hectare respectively|
|Pruning||2-bud spurs every 12cm|
|Yield||6,6 tons/ha (Cabernet), 6.1 tons/ha (PV), 11 tons/ha (Merlot)|
|Vintage||Warm spells of weather, with a few rainy periods during the ripening period.|
|Picking date||11th March (Cabernet), 17th March (PV) & 4th March (Merlot)|
|Grape sugar||25.4 °B (Cabernet), 25.29 °B (PV) & 25.4 °B (Merlot)|
|Acidity||25.4 balling (Cabernet), 25.29 balling (PV) & 25.4 balling (Merlot)|
|pH at harvest||3.63 (Cabernet), 3.99 (PV) & 3.64 (Merlot)|
|Yeasts||Natural occurring yeasts|
|Fermentation temp||27 °C|
|Method||De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over twice a day for 5 days, an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation the wine is left on the skins for 2 days before pressing, once pressed wine is racked to barrel for malolactic fermentation.|
|Wood Maturation||20 months in 80% new 225 L French oak barrels|
|Residual Sugar||0.9 g/l|
|Total acid||5.1 g/l|
|Alcohol||14.76% by volume|
|Maturation||2012 – 2030|
The Current Range
Looking for an older vintage? Please contact us for more information.