This Stellenbosch Cabernet Sauvignon captivates with its complexity and elegance, offering aromas of ripe blackcurrant, dark chocolate, and subtle pencil shavings. On the palate, the wine is bone-dry yet balanced by a touch of sweet fruit, creating a harmonious contrast.
The structured body is complemented by refined tannins, leading to a long, lingering finish. Ideal for pairing with grilled meats or hearty dishes, this wine is perfect for those who appreciate depth and sophistication in their reds.
The structured body is complemented by refined tannins, leading to a long, lingering finish. Ideal for pairing with grilled meats or hearty dishes, this wine is perfect for those who appreciate depth and sophistication in their reds.
The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile.
Fermentation is done in stainless steel fermenters, and a combination of aerative pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete the wine is drained off the skins and moved to a holding tank to be barrelled down. Malolactic fermentation takes place in the barrels.
The wines age gracefully in place for 18 months, with 30% new French oak barrels, and receive only one racking during this period. After tasting through all the individual lots our winemaking team decides on the final blend, the barrels are emptied into the tank farm and the wines are prepared for
bottling. Wood maturation 18 months in barrel. 30% new French oak, balance in older barrels.
Winemaker: Rudi Schultz
Fermentation is done in stainless steel fermenters, and a combination of aerative pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete the wine is drained off the skins and moved to a holding tank to be barrelled down. Malolactic fermentation takes place in the barrels.
The wines age gracefully in place for 18 months, with 30% new French oak barrels, and receive only one racking during this period. After tasting through all the individual lots our winemaking team decides on the final blend, the barrels are emptied into the tank farm and the wines are prepared for
bottling. Wood maturation 18 months in barrel. 30% new French oak, balance in older barrels.
Winemaker: Rudi Schultz
Thelema, situated on the spectacular Helshoogte Pass in Stellenbosch, is a family owned and managed wine estate and the home of Thelema and Sutherland Vineyards wines. Gyles Webb bought Thelema, a charming dilapidated fruit farm, in 1983 with the help of his wife’s family.
Fruit orchards were pulled out and vines were planted. The manor house was restored and the first wines under the Thelema label were released in 1988. The ripe pure-fruited wines were a revelation to many and it wasn’t long before the romantic tale of a run-down old fruit farm became the success story of an avant-garde winery.
By the mid 90's Thelema’s wines sold out within a month after release, making it one of the most sought-after wine estates in South Africa. The high altitude and the deep red soils are ideal for premium quality wine grape production. They do not buy in any grapes and all wines are bottled on the estate to maintain absolute control over every aspect of the wine production. The terroir in combination with Gyles Webb’s winemaking style results in flavorful, flamboyant, complex and long-lasting wines with a distinctive South African character.
In 2000, Gyles moved into the role of cellar master and handed over the winemaking duties to the talented Rudi Schultz (one of the famous Schultz winemaking brothers). We hope you enjoy our wines and it would be a pleasure to welcome you at Thelema for a chat and a taste of our latest release.
Fruit orchards were pulled out and vines were planted. The manor house was restored and the first wines under the Thelema label were released in 1988. The ripe pure-fruited wines were a revelation to many and it wasn’t long before the romantic tale of a run-down old fruit farm became the success story of an avant-garde winery.
By the mid 90's Thelema’s wines sold out within a month after release, making it one of the most sought-after wine estates in South Africa. The high altitude and the deep red soils are ideal for premium quality wine grape production. They do not buy in any grapes and all wines are bottled on the estate to maintain absolute control over every aspect of the wine production. The terroir in combination with Gyles Webb’s winemaking style results in flavorful, flamboyant, complex and long-lasting wines with a distinctive South African character.
In 2000, Gyles moved into the role of cellar master and handed over the winemaking duties to the talented Rudi Schultz (one of the famous Schultz winemaking brothers). We hope you enjoy our wines and it would be a pleasure to welcome you at Thelema for a chat and a taste of our latest release.
