Thelema The Mint Cabernet Sauvignon 2010
Concentrated cassis, mocha and dark chocolate flavours spring to the fore, with a distinctive fresh mint character; absolutely perfect with roast lamb! Will reward cellaring.
variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]
winemaker : Gyles Webb & Rudi Schultz
wine of origin : Stellenbosch
analysis : alc : 13.83 % vol rs : 2.3 g/l pH : 3.62 ta : 6.6 g/l
type : Red style : Dry wooded
pack : Bottle size : 0 closure : Cork
ageing : Character will keep developing for 8 more years
in the vineyard : Varietal: 100% Cabernet Sauvignon - clone 163
Rootstock: Mgt 101-14
Age of vines: Planted 1985
Plant density: 3200 vines per hectare
Trellising: Vertical hedge
Pruning: 2-bud spurs every 15cm
Yield: 8.78 t/ha
Irrigation: Supplementary drip
Vintage:One of the more difficult vintages in recent years. Warm spells of weather, with random rainy periods during the ripening period.
Soil: Hutton - Decomposed granite
Possible Origin of 'Mint' / Eucalyptol Character
The most likely source of the 'mint' character could be attributed to the airborne transfer from the Eucalyptus trees, which border this specific Cabernet Sauvignon Vineyard, to the grape berries. It is believed that the berries outer wax layer could adsorb Eucalyptol, a compound responsible for the aroma, released into the air by the trees. It subsequently becomes dissolved during the fermentation process, which takes place on the skins, inevitably giving the wine a 'minty' character unique to this vineyard.
about the harvest: Picking date: 23rd of March
Grape sugar: 23.8 °B
Acidity: 5.17 g/l
pH at harvest: 3.52
in the cellar : Yeasts: Natural occurring yeasts
Fermentation temp: 27°C
Method : De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 10 days, left for 6 days before pressing, racked to barrel for malolactic fermentation.
Wood maturation : 18 months in barrel. 50% new French oak, balance in older barrels.
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Cabernet Sauvignon
Gyles Webb & Rudi Schultz