Thelema Rabelais 2021
Francois Rabelais was a sixteenth – century French writer. His first novel describes an abbey on the banks of the Loire named Thélème where only one rule was observed: “Do what thou wilt!” Thelema is family run and has been making wine since 1988. The finest red wine of the vintage, blended from Cabernet Sauvignon and Petit Verdot, honours the man who gave us our name.
Pair this captivating Cabernet Sauvignon and Petit Verdot blend with a succulent grilled ribeye steak.
Indulge in the rich symphony of flavours offered by this exquisite Cabernet Sauvignon and Petit Verdot blend. A full-bodied marvel, it opens with a harmonious dance of dark berries, cassis, and plums, layering velvety textures with hints of vanilla and cedar. The elegant marriage of Cabernet’s structural finesse and Petit Verdot’s opulent depth creates a tapestry of ripe tannins and balanced acidity, culminating in a long, graceful finish that leaves lingering impressions of black cherry and a touch of tobacco. This blend epitomizes the art of complexity and refinement, inviting you to savour every nuance with each sumptuous sip.
|Varietal||Cabernet Sauvignon - CS 338C & CS 169A / Petit Verdot - Clone PV 219A|
|Root stock||101-14 and R99|
|Soil type||Hutton – decomposed granite|
|Age of vines||Planted 2002 and 2003|
|Plant density||2000 and 2110 vines per hectare respectively|
|Pruning||2-bud spurs every 12cm|
|Yield||8.5 t/ha (Cabernet Sauvignon) / 9.3 t/ha (Petit Verdot)|
|Vintage||A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well-structured wines with lovely intensity.|
|Picking date||24 - 26 March 2021|
|Grape sugar||24.5°B - 25.2°B|
|Acidity||5.28 - 6.17|
|pH at harvest||3.5|
|Fermentation temp||26 - 27 °C|
|Method||De-stalked, hand sorted, whole berries pumped into stainless steel fermentation tanks and pumped over twice a day until dry. After fermentation the wine is left on the skins for 12 hours before pressing, once pressed wine is racked to barrel for malolactic fermentation.|
|Wood Maturation||18 months in 76% new 225 L French oak barrels|
|Residual Sugar||2.0 g/l|
|Total acid||6.43 g/l|
|Blend||Cabernet Sauvignon 90 % and Petit Verdot 10 %|
The Current Range
Looking for an older vintage? Please contact us for more information.