Sauvignon Blanc

Enjoy on its own as a refreshing aperitif, or alongside light dishes such as fresh salads, shellfish, grilled chicken or simply prepared seafood.

The 2025 harvest in Stellenbosch delivered high-quality Sauvignon Blanc fruit, shaped by a balanced and consistent growing season. Moderate summer conditions supported even ripening, while careful vineyard management ensured healthy vines and optimal flavour development, resulting in wines with good structure, freshness and clarity.

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.

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.

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.