2018 Thelema Cabernet Sauvignon
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Tasting notes
Rather heavy bottle. C lones 46C,169A and 338C planted in 2002, 2003 and 2008. Destemmed, hand-sorting of berries, crushed, pumped into stainless-steel tanks for fermentation with Alvhemy 4 yeast. Two aerative pumpovers per day, pressed off once dry, racked to barrel for malolactic fermentation. Aged for 18 months in barrel. 40% new French oak, 60% in older barrels. Deep crimson. Neat, quite complex nose – very clean and pure. Very fresh. Not (yet?) very complex but no obvious oak – just good structure for ageing. Medium persistence. Breath of fresh air rather than a fruit bomb. (JR)
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Average Score
Tim Jackson MW, jancisrobinson.com
Jancis Robinson MW
More reviews and scores
Full bottle 1,490 g. Cabernet Sauvignon from clones 46C, 169A and 338C, on 101-14, 110-Richter and 99-Richter rootstocks, planted 2002, 2003 and 2008 at 2,000–2,300 vines/ha, on Hutton decomposed granite soils. Harvested 12 to 19 March 2018 at 9 t/ha. Destemmed, then berries hand-sorted. Crushed and pumped into stainless-steel tanks. Fermented with Alchemy4 yeast, with two aerative pumpovers per day. Pressed once dry then racked to barrel for malolactic fermentation. Matured for 18 months in 40% new French oak. Natural cork. TA 5.7 g/l, pH 3.48, RS 2.1 g/l. Mid-deep ruby. Espresso, cedar and spice, with a dusty, stony note. Savoury rather than fruity nose. Juicy acidity and more of a red-fruit profile on the palate, with youthful, fairly firm, peppery tannins. Pretty long, vanilla-touched finish. I’d like to see this again in five years. (TJ)
The 2018 Cabernet Sauvignon has a strong minty scent on the nose that slightly shrouds the terroir expression. The palate is medium-bodied with sweet red fruit laced with white pepper and cedar. Strangely, this comes across quite Merlot-like toward the finish. Fine.