Red Blend: 90% Cabernet Sauvignon and 10% Petit Verdot

Indulge in the rich symphony of flavours offered by this exquisite Cabernet Sauvignon and Petit Verdot blend.
A full-bodied marvel, it opens with a harmonious dance of dark berries, cassis, and plums, layering velvety
textures with hints of vanilla and cedar. The elegant marriage of Cabernet's structural finesse and Petit
Verdot's opulent depth creates a tapestry of ripe tannins and balanced acidity, culminating in a long, graceful
finish that leaves lingering impressions of black cherry and a touch of tobacco. This blend epitomizes the art of
complexity and refinement, inviting you to savour every nuance with each sumptuous sip.

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 for 18 months in 76% new 225 L French oak barrels.

Tasting Notes: Intense dark fruit, including black cherry, damson plum, cassis, fragrant cedar, and hints of sweet rose petals. Juicy and concentrated with bright blackcurrant fruit, hints of mocha, and a subtle earthiness.It has a sublime balance with intense, refined, and finely grained tannins. Despite its intensity, the wine remains polished and light on its feet.A long, graceful, and elegant finish that leaves lingering impressions of tobacco, black cherry, and dark fruit.

Food Pairing: Cabernet Sauvignon and Petit Verdot blend from Stellenbosch, pairs brilliantly with rich, red meats. Ideal dishes include succulent grilled ribeye steak, roasted or butterflied leg of lamb, venison, and hearty beef dishes. Decanting is recommended to soften its structured tannins and open up its complex fruit and spice note. Grilled Ribeye Steak: The intense, structured tannins of the wine perfectly cut through the fat and richness of a marbled ribeye. Herb-Crusted Lamb: Notes of mint, rosemary, and cedar in the wine beautifully complement roasted or butterflied lamb. Beef or Venison Stews: The full body and dark berry, cassis, and tobacco flavors hold up to deeply savory, slow-cooked game and beef

The good reputation of the 2021 vintage grows and grows. Thelema in Stellenbosch describes it as “A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well-structured wines with lovely intensity” and the top-end Rabelais has turned out exceptionally well. A blend of 90% Cabernet Sauvignon and 10% Petit Verdot, it was matured for 18 months in 225-litre barrels, 76% new. The nose is enticingly perfumed – red and black berries plus hints of flowers, herbs, vanilla and spice while the palate is medium-bodied but certainly not insubstantial – pure fruit, fresh acidity and fine-grained tannins, dry on the finish (alc: 14.5%). A wine of clarity, poise and elegance. CE’s rating: 95/100.

ANALYSIS: ALC 14.5% | TA 6.43g/L | pH 3.43 | RS 2.0g/L