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Rabelais

Thelema, Rabelais 2013

R490

6 in stock

Notes

90% Cabernet Sauvignon and 10% Petit Verdot

Rabelais is a blend of the best Bordeaux components within our Thelema range from the 2012 vintage. Concentrated aromas of dark berries and cedar wood on the nose are complemented by lovely sweet fruit and polished tannins on the palate.

Tasting notes:
'90% Cabernet Sauvignon, 10% Petit Verdot. Matured for 20 months in French oak, 80% new. A gorgeous nose of red and black berries, floral perfume, some leafiness, oyster shell and pencil shavings. A supremely well balanced wine with wonderful fruit expression, freshness and length. Possesses proper detail.' – Christian Eedes, Winemag.co.za Cape Bordeaux Red Blend Report 2017 94/100

Soil:
Hutton – decomposed granite

Winemaking:
Yeasts Natural occurring yeasts, fermentation at temp 27 °C. Method De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over twice 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 20 months in 80% new 225 L French oak barrels

Analysis:
RS: 1.9 g/l pH: 3.62 TA: 5.5 g/l Alc: 13.5%
90% Cabernet Sauvignon and 10% Petit Verdot

Rabelais is a blend of the best Bordeaux components within our Thelema range from the 2012 vintage. Concentrated aromas of dark berries and cedar wood on the nose are complemented by lovely sweet fruit and polished tannins on the palate.

Tasting notes:
'90% Cabernet Sauvignon, 10% Petit Verdot. Matured for 20 months in French oak, 80% new. A gorgeous nose of red and black berries, floral perfume, some leafiness, oyster shell and pencil shavings. A supremely well balanced wine with wonderful fruit expression, freshness and length. Possesses proper detail.' – Christian Eedes, Winemag.co.za Cape Bordeaux Red Blend Report 2017 94/100

Soil:
Hutton – decomposed granite

Winemaking:
Yeasts Natural occurring yeasts, fermentation at temp 27 °C. Method De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over twice 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 20 months in 80% new 225 L French oak barrels

Analysis:
RS: 1.9 g/l pH: 3.62 TA: 5.5 g/l Alc: 13.5%
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CE94

Country

ZA

Region

Stellenbosch

Style

Red

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