Rabelais is a blend of the best Bordeaux components from our Thelema range from the 2014 vintage.
The wine shows concentrated aromas of dark berries, hints of mocha and cedar wood on the nose. The palate has lovely sweet fruit notes, polished tannins and a long, refined finish.
MATURATION The carefully selected components of this wine lend themselves perfectly to long term cellaring, 10 – 15 years.
FOOD PAIRING This complex and full-bodied wine complements beef and game dishes.
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 13th March (Cabernet Sauvignon), 20th March (PV) Grape sugar 25.5 °B (Cabernet), 25.0 °B (PV) Acidity 5.16 g/l (Cabernet), 7.0 g/l (PV) pH at harvest 3.50 (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 100% new 225 L French oak barrels
WINE DETAILS Residual Sugar 1.8 g/l pH 3.71 Total acid 5.2 g/l Alcohol 14.5 % Blend Cabernet Sauvignon and Petit Verdot Maturation 2017 – 2032
WINEMAKER’S COMMENTS During our annual vintage review individual barrels are identified and earmarked for the Rabelais blend. Concentrated aromas of dark berries and cedar wood on the nose are complemented by lovely sweet fruit and polished tannins on the palate. The wine finishes long and firm and will reward cellaring.