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Thelema Stellenbosch Sauvignon Blanc 2003

Sauvignon Blanc from South Africa
    0% ABV
    • WE90
    • WS90
    • WS88
    • W&S92
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    0% ABV

    Winemaker Notes

    A fresh, crisp, hay-colored Sauvignon Blanc, full of delicious gooseberry, litchi, and tart pink grape-fruit aromas and flavors. Knock-your-socks-off acidity, with a long but clean, slightly spicy finish.

    Critical Acclaim

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    Thelema

    Thelema

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    Thelema, South Africa
    Image of winery
    In 1983, Gyles Webb and his wife's family purchased a run-down fruit farm at the top of the Helshoogte Pass in Stellenbosch, where they established Thelema Mountain Vineyards. At a time when the South African wine scene was focused on quantity rather than quality, Webb was a trailblazing pioneer on a mission to craft world-class wines. Construction began on the winery in 1987, and Thelema produced its first vintage in 1988. Situated on the slopes of the Simonsberg, Thelema occupies mainly south-facing aspects that afford spectacular views of the Simonsberg, Drankenstein and Jonkershoek mountains. Elevations ranging from 370 to 640 meters above sea-level make the 157-hectare estate one of the coolest and highest wine farms in Stellenbosch.

    South Africa

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    The South African wine renaissance is in full swing. Impressive red and white bargains abound. South Africa has a long and rich history considering its status as part of the “New World” of wine. In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century. Today, however, it is increasingly responsible for high-quality wines that are helping to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot, but the Benguela current from Antarctica provides the brisk ocean breezes necessary for steady ripening. Similarly, cooler high-elevation vineyard sites offer climatic diversity.

    South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for earthy, gamey reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah, or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following behind.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

    CNC332219_2003 Item# 74557