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Thelema Mountain Vineyards

GWS Sutherland Cabernet Sauvignon
21 November 2019 In

Sutherland Cabernet Sauvignon

Viticultural Practices

Varietal: Cabernet Sauvignon
Root stock: 101-14
Soil type: Tukulu / Glenrosa
Age of vines: Planted 2005
Plant density: 2300 vines/ha
Trellising: 7 wire Perold with moveable foliage wires
Pruning: Spur
Yield: 9.7 – 10.5t/ha
Irrigation: Supplementary drip
Vintage: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening the same time. It was a tough vintage for the winery crew.

Winemaking Practices

Yeasts: Natural occurring yeasts
Fermentation temp: 28 °C
Method: De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 7 days, pressed and racked to barrel for malolactic fermentation. 18 months in 25% new oak, balance in older barrels. Wines were fermented separately.

Food Pairing

Red meat (especially game), strong cheeses.

GWS Sutherland Chardonnay
7 November 2019 In

Sutherland Chardonnay (Wooded)

Viticultural Practices

Varietal Chardonnay 100%
Root stock Richter and Mgt 101-14
Soil type Tukulu
Age of vines Planted August 2004
Plant density 2300 to 2500 vines/ha
Trellising 7 wire Perold system, with movable foliage wires.
Yield 12.8 t/ha
Irrigation Supplementary drip Vintage
A moderate summer with very little rain resulting in ideal growing
conditions for grapes.
Picking date 14 February 2018

Winemaking Practices

Yeasts: LalVinM
Fermentation temp: 19 °C Alcoholic and malolactic fermentation in 228 L French oak barrels. The wine spends 10 months on its gross fermentation lees, with the lees being stirred on a regular basis

Food Pairing

Mild risottos, chicken salads and seafood dishes.

GWS Sutherland Grenache Rose
21 November 2019 In

Sutherland Grenache Rose

Viticultural Practices

Varietal: Grenache 100%

Root stock: Mgt 101-14

Soil type: Glenrosa

Age of vines: Planted 2006

Plant density: 1962 vines/ha

Trellising: Vertical shoot positioning/Vertical hedge with 3 sets of canopy wires

Pruning: Spur pruning (2 bud)

Yield: 4.18 t/ha

Irrigation: Supplementary drip

Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity

Winemaking Practices

Yeasts: Fermicru Rose

Fermentation temp: 14 °C

Method: De-stalked, crushed to press, cold soaked overnight, settling followed by fermentation in tank.

Food Pairing

An aperitif, or with sushi and light dishes.

 

 

GWS Sutherland Pinot Noir
7 November 2019 In

Sutherland Pinot Noir

Viticultural Practices

Varietal: Pinot Noir
Root stock: 101 – 14
Soil type: Tukulu / Glenrosa
Age of vines: Planted 2006
Plant density: 2058 vines/ha
Trellising: 7 wire Perold with moveable foliage wires
Pruning: Spur pruning
Yield: 9 – 11.5 t/ha
Irrigation: Supplementary drip
Vintage: A wet start to the season delaying harvest and putting extra pressure on the cellar. The resultant wines show great purity and finesse.

Picking date 14 – 21 February 2014

Winemaking Practices

Yeasts Natural occurring yeasts
Fermentation temp 28 °C
Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, punched down for 5

days, racked to barrel for malolactic fermentation.

Wood Maturation 9 months in barrel. 15 % new French oak, balance 3rd and 4th fill barrels.

Food Pairing

Pairs well with lightly flavoured dishes like risotto, salmon and mild beef dishes

GWS Sutherland Sauvignon Blanc
7 November 2019 In

Sutherland Sauvignon Blanc

Viticultural Practices

Varietal: Sauvignon Blanc – 316D, 316A, 317A and 7A
Root stock: Richter 99 and Richter 110
Soil type: Hutton – decomposed granite
Age of vines: Planted August 2003 and 2005
Plant density: 2222 to 2500 vines/ha
Trellising:: Verticle hedge
Irrigation Supplementary drip
Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity.
Picking date: 23rd February 2018

Winemaking Practices

Yeasts: Vin 7 and Alchemy 2
Fermentation temp: 15 °C
De-stalk, crush, press, settle and fermented in stainless steel tanks.

Food Pairing

Excellent aperitif and great with delicately flavoured food

GWS Sutherland Syrah
7 November 2019 In

Sutherland Syrah

Viticultural Practices

Varietal: Shiraz
Root stock: 101-14
Soil type: Tukulu / Glenrosa
Age of vines: Planted 2004, 2005
Plant density: 2353 vines/ha
Trellising: 7 wire Perold with moveable foliage wires
Pruning: Spur
Yield: 12 t/ha
Irrigation: Supplementary drip
Vintage: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening the same time. It was a tough vintage for the winery crew.

Picking date 21 – 31 March 2014

Winemaking Practices

Yeasts: Natural occurring yeasts
Fermentation temp: 28 °C
Method: De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.

Wood Maturation: 18 months in barrel. 20% new French oak, balance 3rd and 4th fill barrels

Food Pairing

The spicy character of this wine lends itself to stews and grilled beef

GWS Sutherland VR
7 November 2019 In

Sutherland Viognier Roussanne

Viticultural Practice

Varietal Viognier / Roussanne
Root stock 101-14
Soil type Tukulu / Glenrosa
Age of vines Planted 2005, 2006
Plant density 2500 vines/ha
Trellising 7 wire Perold with moveable foliage wires
Pruning Spur
Yield Viognier 15 t/ha / Roussanne 12 t/ha
Irrigation Supplementary drip
Vintage A wet start to the season delaying harvest and putting extra pressure on the cellar. The resultant wines show great purity and finesse..

Picking date 28 February to 4 March 2014

Winemaking Practices

Yeasts D522
Fermentation temp 15 °C
Method Alcoholic and 100% malolactic fermentation in barrel. Aged for 10 months on gross lees
with the lees being stirred every fortnight. Fermented and matured in 2nd and 3rd fill
barrels.

Food Pairing

Lends itself to spicy foods such as Thai cuisine.

GWS Thelema Cabernet Sauvignon
7 November 2019 In

Thelema Cabernet Sauvignon

Viticultural Practices

Varietal: Cabernet Sauvignon – clone 46,169A and 338C
Root stock: 101-14, R110 & R99
Soil type: Hutton – decomposed granite
Age of vines: Planted 1988, 1989 & 2002
Plant density: 3200 vines per hectare
Trellising: Vertical hedge
Pruning: 2-bud spurs every 15cm
Yield: Approximately 7.61 t/ha
Irrigation: Supplementary drip
Vintage: Cool start to season delaying harvest by a week or so leading to an exceptional vintage with red wines of great purity, elegance and concentration.

Picking date 12th – 16th March 2014

Winemaking Practices

Yeasts: Natural occurring yeasts
Fermentation temp: 27 °C
Method: 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.

Wood maturation 18 months in barrel. 45% new French oak, balance in older barrels.

Food Pairing

A perfect accompaniment to grilled beef, especially with a Béarnaise sauce and rocket salad.

 

GWS Thelema Chardonnay
21 November 2019 In

Thelema Chardonnay

VITICULTURAL PRACTICES

Varietal Chardonnay – Clones CY3 & CY5
Root stock 101 – 14, R110
Soil type Hutton – decomposed granite
Age of vines Planted 1985, 1986
Plant density 3432 vines per hectare
Trellising Vertical hedge
Pruning 2-bud spurs every 12cm
Yield 7-11 t/ha
Irrigation Supplementary drip
Vintage The 2015 was the earliest recorded vintage to date! Cool summer days with very little rain,

resulted in ideal growing conditions for the vines.Grape sugar 22.0 – 22.8 °B
Acidity 7.03 – 8.35 g/l
pH at harvest 3.21 – 3.31

WINEMAKING PRACTICES

Yeasts D522
Fermentation temp 19 °C
Method De-stalked, crushed, pressed & settled in horizontal stainless steel tanks before the clear

juice was fermented in 228 L French oak barrels.

Wood maturation 10 months in French oak barrels, 35% new, and the balance in 3rd/4th fill.
Battonage Barrels stirred for several months.
Second Fermentation The majority of this bottling completed malolactic fermentation in barrel

Food Pairing

Full flavoured dishes such as lobster, tuna, chicken and pork.

GWS Thelema Merlot
21 November 2019 In

Thelema Merlot

Viticultural Practices

Varietal: Merlot – clone 192 and 348A
Root stock: R99/110
Soil type: Hutton – decomposed granite
Age of vines: Planted 1988 and 2000
Plant density: 2460 – 3200 vines per hectare
Trellising: Vertical hedge
Pruning: 2-bud spurs every 12cm
Yield: Approximately 10.7 – 12.77 t/ha
Irrigation: Supplementary drip
Vintage: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews.

Winemaking Practices

Yeasts: Natural occurring yeasts
Fermentation: temp 27 °C
Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermenters, cold soak for 2
days, pumped over twice a day for 5 days, generally with an aerated pump over in the
morning and a closed circulation in the afternoon. After fermentation, the wine is pressed
and racked to barrel for malo-lactic fermentation.

Wood maturation 18 months in French oak barrels, 30% new, balance in older barrels.

Food Pairing

Mushroom risotto, rich pastas and grilled meats.

GWS Thelema Mountain Red
7 November 2019 In

Thelema Mountain Red

Winemaking Practices

Closure: Screw-cap
Vintage: A very hot and dry vintage that resulted in an early start to the picking and different
varieties ripening at the same time. A tough vintage for the winery crews!

Wood Maturation All components 18 months in 2nd, 3rd and 4th fill barrels
Winemaking Portions of our younger vineyards are selected for this fruit-driven yet complex wine

Food Pairing

Particularly good with light to medium flavored meals, such as pizza or a braai.

GWS Thelema Rabelais
7 November 2019 In

Thelema Rabalais

Viticultural Practices

Varietal: Cabernet Sauvignon – CS 338C / Petit Verdot – Clone PV 219A
Root stock: 101-14 and R99
Soil type: Hutton – decomposed granite
Age of vines: Planted 2002/2003 & 1988
Plant density: 2000 and 2110 vines per hectare respectively
Trellising: Vertical hedge
Pruning: 2-bud spurs every 12cm
Yield: 6-7 tons/ha (Cabernet), 6 tons/ha (PV),
Irrigation: Supplementary drip
Vintage: Cool start to season delaying harvest by a week or so leading to an exceptional vintage with red wines of great purity, elegance and concentration.
Picking date: 14th March (Cabernet Sauvignon), 25th March (PV)
Grape sugar: 25.6 °B (Cabernet), 24.6 °B (PV)
Acidity: 5.76 g/l (Cabernet), 6.81 g/l (PV)
pH: at harvest 3.52 (Cabernet), 3.40 (PV)

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. 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

Food Pairing

This complex and full-bodied wine complements beef and game dishes.

GWS Thelema Sauvignon Blanc
7 November 2019 In

Thelema Sauvignon Blanc

Viticultural Practices

Varietal: Sauvignon Blanc – Clones 133 ER, SV 316D, 159C, 11R and 7A
Root stock: R99 and R110
Soil type: Hutton – decomposed granite
Age of vines: Planted 1985, 1993, 1997, 2002 and 2007
Plant density: 2100 to 3200 vines per hectare
Trellising: Vertical hedge
Pruning: 2-bud spurs every 15cm and Cane Pruning
Yield: Approximately 5-7 t/ha
Irrigation: Supplementary drip
Vintage: Cool summer days with very little rain, resulting in ideal growing conditions for grapes.
Picking dates: 26 January – 8th February

Winemaking Practices

Yeasts: Vin 7 / Alchemy 2
Fermentation temp: 15 °C
Method: De-stalked, crushed, pressed, settled & fermented in stainless steel tanks.

Food Pairing

As an aperitif or with delicately flavoured foods like salads, oysters, scallops and chicken.

GWS Thelema Shiraz
21 November 2019 In

Thelema Shiraz

Viticultural Practices

Varietal: Shiraz, clone SH99/SH9C/SH1A
Root stock: 101 – 14, R110
Soil type: Hutton – decomposed granite
Age of vines: Planted 2000 & 2001
Plant density: 2300 – 3200 vines per hectare
Trellising: VSP & Guyot
Pruning: 2-bud spurs every 12cm & Cane pruning
Yield: Approximately 12 t/ha
Irrigation: Supplementary drip
Vintage: Cool start to season delaying harvest by a week or so leading to an exceptional vintage with red wines of great purity, elegance and concentration.

Winemaking Practices

Yeasts: Natural occurring yeasts
Fermentation temp: 27 °C
Method: De-stalked, crushed, pumped into stainless steel tanks, pumped over for 6 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Wood Maturation 18 months in barrel, 35% new French and the balance in older barrels

Food Pairing

Grilled meats, meat casseroles and mature strong cheeses.

GWS Thelema Vin De Hel
7 November 2019 In

Thelema Vin de Hel

Viticultural Practices

Varietal: Muscat de Frontignan
Root stock: R99
Soil type: Hutton – decomposed granite
Age of vines: Planted 1986
Plant density: 3074 vines per hectare
Trellising: Vertical hedge
Pruning: 2-bud spurs every 12cm
Irrigation: Supplementary drip
Vintage: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews.

Picking date: 17th April

Winemaking Practices

Yeasts: Zymaflore ST
Fermentation temp: 14 °C
Method: The bunches were destalked, crushed and allowed to ferment for 24 hours on the skins. The
fermenting must went through a slow 3 hours press cycle and the turbid juice carried on
fermentation in Stainless steel tanks.

Food Pairing

Enjoy with dessert or some hand crafted cheeses.

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