Thelema The Abbey 2019
The name Thelema comes from a tale written by 16th Century French writer Francois Rabelais, who writes about a beautiful Abbey, Thélème, where there is but one rule – ‘do what thou wilt’. This blend of Shiraz, Grenache and Petit Verdot pays homage to the spirit of the Abbey and to the author who gave us our name.
Rich hearty stews, roasts and grilled meats.
This blend of Shiraz, Grenache & Petit Verdot has dark plum and white pepper aromas with an inviting toasted spice on the palate and an elegant acidity.
|Varietal||Shiraz - Clone SH1A / Grenache - Clone GN 70N / Petit Verdot - Clone PR 400D|
|Root stock||101-14 and R99|
|Soil type||Hutton – decomposed granite|
|Age of vines||Planted 2003 to 2006|
|Plant density||3000, 1996 and 2022 vines per hectare respectively|
|Pruning||2-bud spurs every 12cm|
|Yield||8.5 tons/ha (Shiraz), 11 tons/ha (Grenache), 13 tons/ha (PV)|
|Vintage||Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavour.|
|Picking date||15 March 2019 (Shiraz), 20 February 2019 (Grenache), 20 March 2019 (PV)|
|Grape sugar||24.2°B (Shiraz), 25.0°B (Grenache) 24.8 °B (PV)|
|Acidity||5.12 g/l (Shiraz), 6.19 (Grenache), 5.73 g/l (PV)|
|pH at harvest||3.6 (Shiraz), 3.33 (Grencahe), 3.57 (PV)|
|Fermentation temp||27 °C|
|Method||De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over once 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||18 months in 2nd & 3rd fill 225 L French oak barrels|
|Residual Sugar||2.0 g/l|
|Total acid||5.2 g/l|
|Blend||Shiraz 70 %, Grenache 15 % & Petit Verdot 15%|
The Current Range
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