Thelema, Merlot 2021

Description

A family owned and managed wine estate, part of the spectacular Simonsberg Mountain range in Stellenbosch, South Africa. Home to Thelema and Sutherland wines.

TASTING NOTES
This Merlot embodies a remarkable balance between smooth elegance and vibrant fruitiness, making it a true delight for the senses. Ripe red cherries and luscious plum dominate the aroma, creating an alluring entrance that promises a flavourful experience. The finish is long-lasting and graceful, leaving a lasting impression of the wine’s inherent finesse.

FOOD PAIRING
Roasted duck with berry reduction sauce or Grilled Portobello mushrooms.

VITICULTURAL PRACTICES
Varietal: Merlot – clone 192 and 343
Root stock: R99/110
Soil type: Hutton – decomposed granite
Age of vines: Planted 1988 and 2000
Plant density:2460 – 3200 vines per hectare
Trellising: Vertical hedge
Pruning: 2-bud spurs every 12cm
Yield:12 t/ha
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: 4 March 2021
Grape sugar: 23.9°B
Acidity: 5.35 g/l
pH at harvest: 3.5

WINEMAKING PRACTICES
Yeasts: Alchemy4
Fermentation temp:  24°C – 27 °C
Method 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 flavour profile. Fermentation is done in stainless steel fermenters, and a combination of aerative pump overs and punch down techniques are used to ensure optimal colour, tannin and flavour 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.
Wood maturation 18 months in French oak barrels, 25% new, balance in older barrels.

WINE ANAYSIS
Residual Sugar: 2.0 g/l
pH: 3.40
Total acid: 5.5 g/l
Alcohol: 14% by volume

Additional information

Roasted duck with berry reduction sauce or Grilled Portobello mushrooms.