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Cabernet Sauvignon

Rudi Schultz, Cabernet Sauvignon 2015

R200

5 in stock

Notes

Thelema winemaker Rudi Schultz's personal project, a reflection of his relationship with cellarmaster Gyles Webb that he was able to branch out early on. Using Stellenbosch grapes made in styles and varieties of particular interest to him.

Tasting notes:
'Usual winemaking care, hand sort, wild ferment, 18 months oaking, 30% new, 15 follows string of exemplary vintages. Glossy fruit, supple tannins but latent power for ageing; finishes long. Whole effect polished, assured. Bottelary vines, as usual.' – Platter's South African Wine Guide 2019, 94/100

'This elegant Cabernet exhibits aromas and flavours of dark fruit, spice with a charming earthiness leading to a balanced palate with excellent length.' – Rudi Schultz, Wine Maker

vinification:
Grapes are destemmed, hand sorted and pumped into two open top stainless steel fermenters. Natural fermentation was completed in 10 days, with manual punchdowns occurring five times a day. Eight days of extended skin maceration before pressing after which the wine was racked to barrel for 18 months of maturation in 225 L French oak barrels (30% New, balance second and third fills).

Thelema winemaker Rudi Schultz's personal project, a reflection of his relationship with cellarmaster Gyles Webb that he was able to branch out early on. Using Stellenbosch grapes made in styles and varieties of particular interest to him.

Tasting notes:
'Usual winemaking care, hand sort, wild ferment, 18 months oaking, 30% new, 15 follows string of exemplary vintages. Glossy fruit, supple tannins but latent power for ageing; finishes long. Whole effect polished, assured. Bottelary vines, as usual.' – Platter's South African Wine Guide 2019, 94/100

'This elegant Cabernet exhibits aromas and flavours of dark fruit, spice with a charming earthiness leading to a balanced palate with excellent length.' – Rudi Schultz, Wine Maker

vinification:
Grapes are destemmed, hand sorted and pumped into two open top stainless steel fermenters. Natural fermentation was completed in 10 days, with manual punchdowns occurring five times a day. Eight days of extended skin maceration before pressing after which the wine was racked to barrel for 18 months of maturation in 225 L French oak barrels (30% New, balance second and third fills).

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PG 94

Country

ZA

Region

Stellenbosch

Style

Red

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