Description
Ripe red berries and cassis take center stage, with subtle notes of dark chocolate and mint adding depth to this Cabernet Sauvignon. Smooth, velvety tannins pave the way for a long, mocha-infused finish. The distinctive minty characteristic is a result of nearby eucalyptus trees, imparting a unique flavor profile that enhances the wine's complexity.
Perfect for pairing with grilled meats or rich stews, The Mint offers both an intriguing taste experience and exceptional aging potential.
Perfect for pairing with grilled meats or rich stews, The Mint offers both an intriguing taste experience and exceptional aging potential.
The grapes were gently destemmed, 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 barreled down. Malolactic fermentation takes place in the barrels. The wines age gracefully in place for 18 months, with 35% 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.
Winemaker : Gyles Webb (Cellar master), Rudi Schultz with Duncan Clarke
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 barreled down. Malolactic fermentation takes place in the barrels. The wines age gracefully in place for 18 months, with 35% 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.
Winemaker : Gyles Webb (Cellar master), Rudi Schultz with Duncan Clarke
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).
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).
