Wine Article
2007 Thelema Rabelais
Last edited on 3/2/2012 by cab blends
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Details from the winemaker. Should peak in 2020
VITICULTURAL PRACTICES
Varietals Cabernet Sauvignon (80%) – CS169A and Merlot (20%) – Clone MO192
Root stock 101 – 14 and R99
Soil type Hutton – decomposed granite
Age of vines Planted 2002 & 1988
Plant density 2300 and 3200 vines per hectare respectively
Trellising Vertical hedge
Pruning 2-bud spurs every 12cm
Yield 6 t/ha (Cabernet) & 6.2 t/ha (Merlot)
Irrigation Supplementary drip
Vintage Warm spells of weather, with a few rainy periods during the ripening period.
Picking date 19th March (Cabernet) & 9th March (Merlot)
Grape sugar 25.8 °B (Cabernet) & 24.4 °B (Merlot)
Acidity 4.26 g/l (Cabernet) & 5.34 g/l (Merlot)
pH at harvest 3.94 (Cabernet) & 3.5 (Merlot)
WINEMAKING PRACTICES
Yeasts Natural occurring yeasts
Fermentation 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, an aerated pump over in the morning and a closed circulation in the afternoon. 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 100% new 225 L French oak barrels
WINE DETAILS
Residual Sugar 1.9 g/l
pH 3.81
Total acid 5.3 g/l
Alcohol 14.46 % by volume
Maturation Pot 2011 – 2020
WINEMAKER’S COMMENTS
“Rabelais is a blend of the best Bordeaux components within our Thelema range from the 2007 vintage. During our annual vintage review individual barrels are identified and earmarked for the Rabelais blend, which is complex, elegant and structured. Extraordinary concentrations of luscious dark berries and cedar wood on the nose complimented by a lovely sweet fruit character on the palate. The wine finishes long and firm. Will reward cellaring.”
VITICULTURAL PRACTICES
Varietals Cabernet Sauvignon (80%) – CS169A and Merlot (20%) – Clone MO192
Root stock 101 – 14 and R99
Soil type Hutton – decomposed granite
Age of vines Planted 2002 & 1988
Plant density 2300 and 3200 vines per hectare respectively
Trellising Vertical hedge
Pruning 2-bud spurs every 12cm
Yield 6 t/ha (Cabernet) & 6.2 t/ha (Merlot)
Irrigation Supplementary drip
Vintage Warm spells of weather, with a few rainy periods during the ripening period.
Picking date 19th March (Cabernet) & 9th March (Merlot)
Grape sugar 25.8 °B (Cabernet) & 24.4 °B (Merlot)
Acidity 4.26 g/l (Cabernet) & 5.34 g/l (Merlot)
pH at harvest 3.94 (Cabernet) & 3.5 (Merlot)
WINEMAKING PRACTICES
Yeasts Natural occurring yeasts
Fermentation 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, an aerated pump over in the morning and a closed circulation in the afternoon. 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 100% new 225 L French oak barrels
WINE DETAILS
Residual Sugar 1.9 g/l
pH 3.81
Total acid 5.3 g/l
Alcohol 14.46 % by volume
Maturation Pot 2011 – 2020
WINEMAKER’S COMMENTS
“Rabelais is a blend of the best Bordeaux components within our Thelema range from the 2007 vintage. During our annual vintage review individual barrels are identified and earmarked for the Rabelais blend, which is complex, elegant and structured. Extraordinary concentrations of luscious dark berries and cedar wood on the nose complimented by a lovely sweet fruit character on the palate. The wine finishes long and firm. Will reward cellaring.”