Wine of the Week from Tops@Lifestyle
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Eamonn presents A typical Thelema Sauvignon Blanc – characteristics of tropical fruits,
melon and gooseberry, with underlying tones of pineapple and passion
fruit with a full zesty palate, all in perfect balance.
VINTAGE CHARACTERISTICS
A cold and wet start to the growing season ensured good dormancy in
the vines, while an early and warm January brought the ripening period
forward. Reds delivered dark colour and impressive structure quite early
in the harvest, balanced by higher than average acidity. Overall, a
promising vintage.
The grapes were gently de-stemmed, pumped through our mash cooler,
(Glycol set at 5°C) to cool the fruit down, receives a dose of pectolytic
enzymes as well as a small amount of SO2 to aid in the juice clarification
process, prevent oxidation and spontaneous fermentations. Once the
press is full the cycle is started, and the juice is moved to a holding tank.
Clarification takes place via floatation in the late afternoon and the juice
is moved to its fermentation tanks early the following morning. We
inoculate with a commercial yeast strain, the ferment runs at 14°C, to
maintain a progressive yet stable fermentation curve. The wines are left
on their gross lees for 6 months after which we rack them and add a light
fining to clean them up a bit for evaluation and then bottled.
FOOD PAIRING SUGGESTION
As an apertif or with delicately flavoured foods like salads, oysters,
scallops and chicken.
melon and gooseberry, with underlying tones of pineapple and passion
fruit with a full zesty palate, all in perfect balance.
VINTAGE CHARACTERISTICS
A cold and wet start to the growing season ensured good dormancy in
the vines, while an early and warm January brought the ripening period
forward. Reds delivered dark colour and impressive structure quite early
in the harvest, balanced by higher than average acidity. Overall, a
promising vintage.
The grapes were gently de-stemmed, pumped through our mash cooler,
(Glycol set at 5°C) to cool the fruit down, receives a dose of pectolytic
enzymes as well as a small amount of SO2 to aid in the juice clarification
process, prevent oxidation and spontaneous fermentations. Once the
press is full the cycle is started, and the juice is moved to a holding tank.
Clarification takes place via floatation in the late afternoon and the juice
is moved to its fermentation tanks early the following morning. We
inoculate with a commercial yeast strain, the ferment runs at 14°C, to
maintain a progressive yet stable fermentation curve. The wines are left
on their gross lees for 6 months after which we rack them and add a light
fining to clean them up a bit for evaluation and then bottled.
FOOD PAIRING SUGGESTION
As an apertif or with delicately flavoured foods like salads, oysters,
scallops and chicken.
