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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.

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