Gyles Webb bought Thelema, a charming dilapidated fruit farm, in 1983 with the help of his wife’s family. Fruit orchards were pulled out and vines were planted. The manor house was restored and the first wines under the Thelema label were released in 1988. The terroir of the area in combination with Gyles Webb’s wine making style result in flavourful, flamboyant, complex and long-lasting wines with a distinctive South African character. In 2000, Gyles moved into the role of cellar master and handed over the winemaking duties to the talented Rudi Schultz.
2015 was a very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening at the same time. A tough vintage for the winery crews.
The grapes were de-stalked, hand sorted, crushed and pumped into stainless steel fermenters. They were then cold soaked for 2 days, pumped over twice a day for 5 days, generally with an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation, the wine is pressed and racked to barrel for malo-lactic fermentation. The wine then spent 18 months in French oak barrels. (30% new, balance in older barrels)
The wine shows bright, red fruit and hints of spice on the nose, with concentrated flavours on the palate and soft, polished tannins. Hints of dark chocolate complete this wonderfully balanced wine.