Thelema Rabelais 2013
South African Customers:
R475.00 per bottle (incl. VAT)
$31.25 per bottle
- EUR 26.54
- GBP 24.54
- USD 31.25
Rabelais is a blend of the best Bordeaux components from our Thelema range from the 2013 vintage. The wine shows concentrated aromas of dark berries, hints of mocha and cedar wood on the nose. The palate has lovely sweet fruit notes, polished tannins and a long, refined finish.
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.
|Varietal||Cabernet Sauvignon - CS 338C / Petit Verdot - Clone PV 219A|
|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||6-7 tons/ha (Cabernet), 6 tons/ha (PV),|
|Vintage||Cool start to season delaying harvest by a week or so leading to an exceptional vintage with red wines of great purity, elegance and concentration.|
|Picking date||14th March (Cabernet Sauvignon), 25th March (PV)|
|Grape sugar||25.6 °B (Cabernet), 24.6 °B (PV)|
|Acidity||5.76 g/l (Cabernet), 6.81 g/l (PV)|
|pH at harvest||3.52 (Cabernet), 3.40 (PV)|
|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. 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||1.9 g/l|
|Total acid||5.5 g/l|
|Blend||Cabernet Sauvignon (90%), Petit Verdot (10%)|
|Maturation||2017 – 2030|
During our annual vintage review individual barrels are identified and earmarked for the Rabelais blend. Concentrated aromas of dark berries and cedar wood on the nose are complemented by lovely sweet fruit and polished tannins on the palate. The wine finishes long and firm and will reward cellaring.