Thelema Mountain Vineyards

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South Africa
2017 Vintage

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A wine of magnificent intensity, complexity and poise, Rabelais is a selection of the best individual barrels of Bordeaux varieties grown in Thelema's vineyards. The aromas draw you in, evincing succulent black cherries and blackberries alongside a subtle yet complex herbal / spice edge - black pepper, fine oak, curry plant and witch hazel. Take a sip, and you know at once that this is Really Good Stuff. Beautifully intense fruit, restrained tannins and perfectly-balanced acidity. It could go on for years, but if you open a bottle tonight, it will still impress, although do decant to get the best out of it.

Product Specification

  • Country
    South Africa
  • Region
  • Style
    Medium to Full Bodied
  • Closure
    Natural Cork
  • SKU
  • Alcohol %
  • Grape
    Cabernet Sauvignon
  • Unit Volume

Customer Reviews

There are currently no reviews.

Press Reviews

""We're very pleased with this," says Rudi Schultz, and quite right too, as it's a superb Bordeaux blend from one of the very best recent vintages. Made from Cabernet with 13% Petit Verdot, aged in 100% new wood, it's compact, dense and serious, with wonderful concentration, freshness, depth and palate length and layers of inky fruit supported by fine tannins. Superb stuff. 2025-35"
96/100 | Tim Atkin, South Africa Special Report 2020
"It completely blew my mind. A highly sophisticated Cabernet Sauvignon / Petit Verdot blend, this is the most complex, controlled and intriguing Cabernet blend I have ever tasted from the Cape. Layered and ultra-fine, this is a far cry from the powerhouse reds which usually hog the headlines. Even though it spends 20 months in 100% new French barriques this is one of the most elegant and luxurious wines of the year."
Matthew Jukes, MoneyWeek


De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over twice a day for 5 days, an aerated pump over in the morning and a closed circulation in the afternoon. After fermentation the wine is left on the skins for 2 days before pressing, once pressed wine is racked to barrel for malolactic fermentation.

Our Expert Food Recommendation

This complex and full-bodied wine complements beef and game dishes.