Thelema "The Mint" Cabernet Sauvignon 2010

Concentrated cassis, mocha and dark chocolate flavours spring to the fore, with a distinctive fresh mint character; absolutely perfect with roast lamb! Will reward cellaring.

Maturation

Character will keep developing for 8 more years

Food Pairing

Roast lamb!

View as PDF

Tasting Notes

Varietal 100% Cabernet Sauvignon – clone 163
Root stock Mgt 101-14
Soil type Hutton – decomposed granite
Age of vines Planted 1985
Plant density 3200 vines per hectare
Trellising Vertical hedge
Pruning 2-bud spurs every 15cm
Yield 8.78 t/ha
Irrigation Supplementary drip
Vintage One of the more difficult vintages in recent years. Warm spells of weather, with random rainy periods during the ripening period.
Picking date 23th of March
Grape sugar 23.8 °B
Acidity 5.17 g/l
pH at harvest 3.52
Yeasts Natural occurring yeasts
Fermentation temp 27 °C
Method De-stalked, hand sorting of berries, crushed, pumped into a stainless steel fermenter, pumped over for 10 days, left for 6 days before pressing, racked to barrel for malolactic fermentation.
Wood maturation 18 months in barrel. 50% new French oak, balance in older barrels.
Residual Sugar 2.3 g/l
pH 3.62
Total acid 6.6 g/l
Alcohol 13.83% by volume
Maturation 2012 – 2022

POSSIBLE ORIGIN OF “MINT” / EUCALYPTOL CHARACTER

The most likely source of the “mint” character could be attributed to the airborne transfer from the Eucalyptus trees, which border this specific Cabernet Sauvignon Vineyard, to the grape berries. It is believed that the berries outer wax layer could adsorb Eucalyptol, a compound responsible for the aroma, released into the air by the trees. It subsequently becomes dissolved during the fermentation process, which takes place on the skins, inevitably giving the wine a “minty” character unique to this vineyard.

All vintages:

2013, 2012, 2011, 2010