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Cabernet Sauvignon

Thelema, Cabernet Sauvignon 2015

R260

60 in stock

Notes

Thelema is situated at the top of the Helshoogte Pass with elevations that range between 370 to 640 meters above sea level and mainly south-facing slopes, it is also one of the highest and coolest estates in the area. The high altitude and the deep red soils are ideal for premium quality wine grape production.

Tasting notes:
'Impressive crafting & balance, 15 confirms why Stellenbosch is renowned for its cabs. Intensely flavoured & perfumed, cassis & spice, hint of graphite, supported by fine-grained tannins. Musculature for a long life.' – Platter's South African Wine Guide 2019, 94/100

'Complex and stylish, with aromas of ripe blackcurrant, dark chocolate and pencil shavings. This wine is bone dry, yet exhibits a lovely sweet fruit character on the palate, with a lovely long finish.' – Wine Maker

Vinification:
De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 8 days, left for 3 days before pressing, racked to barrel for malolactic fermentation. 18 months in barrel. 45% new French oak, balance in older barrels.

Thelema is situated at the top of the Helshoogte Pass with elevations that range between 370 to 640 meters above sea level and mainly south-facing slopes, it is also one of the highest and coolest estates in the area. The high altitude and the deep red soils are ideal for premium quality wine grape production.

Tasting notes:
'Impressive crafting & balance, 15 confirms why Stellenbosch is renowned for its cabs. Intensely flavoured & perfumed, cassis & spice, hint of graphite, supported by fine-grained tannins. Musculature for a long life.' – Platter's South African Wine Guide 2019, 94/100

'Complex and stylish, with aromas of ripe blackcurrant, dark chocolate and pencil shavings. This wine is bone dry, yet exhibits a lovely sweet fruit character on the palate, with a lovely long finish.' – Wine Maker

Vinification:
De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 8 days, left for 3 days before pressing, racked to barrel for malolactic fermentation. 18 months in barrel. 45% new French oak, balance in older barrels.

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PG 94

Country

ZA

Region

Stellenbosch

Style

Red

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