Thelema Shiraz 2018
Aromatic and inviting, this flavourful Shiraz shows a spicy white pepper undertone with cassis and dark red fruit aromas of mulberries. It is characterised by versatility, demonstrating a smooth soft palate with a savoury finish.
Grilled meats, meaty casseroles and mature cheeses.
|Varietal||Shiraz, clone SH99/SH9C/SH1A|
|Root stock||101 – 14, R110|
|Soil type||Hutton – decomposed granite|
|Age of vines||Planted 2000 & 2001|
|Plant density||2300 – 3200 vines per hectare|
|Trellising||VSP & Guyot|
|Pruning||2-bud spurs every 12cm & Cane pruning|
|Yield||Approximately 11.2 t/ha|
|Vintage||A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity.|
|Picking date||02- 06 March|
|Grape sugar||23.2 - 24.2 °B|
|pH at harvest||3.4 - 3.5|
|Fermentation temp||26 - 27 °C|
|Method||The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavour profile. Fermentation is done in stainless steel fermenters, and a combination of aerative pump overs and punch down techniques are used to ensure optimal colour, tannin and flavour extraction. Once fermentation is complete the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels.|
|Wood Maturation||18 months in barrel, 30% new French and the balance in older barrels|
|Residual sugar||2.1 g/l|
|Total acid||5.5 g/l|
|Alcohol||13.5% by volume|
The Current Range
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