AN EXPRESSION OF STELLENBOSCH THROUGH AUTHORITY AND RICH TRADITION.

Situated on the South Easterly side of the Simonsberg Mountain with elevations 530m above sea level with mainly south-facing slopes, possessing some of the highest elevations in Stellenbosch. The high altitude and the rich red soils are ideal for premium quality wine grape production.

Through the understanding of our optimal climate and soil type, we have firmly entrenched ourselves as one of the leaders in Cabernet Sauvignon, placing Stellenbosch Cabernets firmly on the global wine map.

As we believe grape quality is the single most important factor in serious winemaking, our policy in one of minimum interference, allowing the wines to be a true expression of each vineyard.

Rabelais is a blend of the best Bordeaux components from our Thelema range from the 2020 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.

FOOD PAIRING
This complex and full-bodied wine complements beef and game dishes.

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.

VITICULTURAL PRACTICES
Varietal Cabernet Sauvignon - CS 338C & CS 169A / Petit Verdot - Clone PV 219A
Root stock 101-14 and R99
Soil type Hutton – decomposed granite
Age of vines Planted 2002 and 2003
Plant density 2000 and 2110 vines per hectare respectively
Trellising Vertical hedge
Pruning 2-bud spurs every 12cm
Yield 6.3 tons/ha (Cabernet), 6 tons/ha (PV)
Irrigation Supplementary drip
Vintage A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity.
Picking date 27 Feb - 18 March (Cabernet Sauvignon), 8 March (PV)
Grape sugar 25.5 °B (Cabernet), 24.8 °B (PV)
Acidity 6.3 g/l (Cabernet), 6.4 g/l (PV)
pH at harvest 3.6 (Cabernet), 3.5 (PV)

WINEMAKING PRACTICES
Yeasts Alchemy3 & X-Pure
Fermentation temp 26 -27 °C
Method De-stalked, hand sorted, whole berries pumped into stainless steel fermentation tanks and pumped over twice a day until dry. After fermentation the wine is left on the skins for 12 hours before pressing, once pressed wine is racked to barrel for malolactic fermentation.
Wood Maturation 18 months in 100% new 225 L French oak barrels

WINE DETAILS
Residual Sugar 2.0 g/l
pH 3.50
Total acid 6.5 g/l
Alcohol 14.0 %

Vegan Friendly & Certified Sustainable