Thelema Sauvignon Blanc, Stellenbosch

£15.95 / bottle
£181.83 / case (12+ bottles, 5% off)

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Additional information

Bottle Sizes
Main Grapes
Origin ,
Other Grapes
Organic Status


Thelema Sauvignon Blanc is made by winemaker Rudi Schultz under the watchful eye of cellar master Gyles Webb. Giles was the original Thelema winemaker but has been cellar master since 2000. He is one of the people who has done his darnedest to accelerate South Africa’s promotion into the top leagues of the wine world.

Thelema Mountain Vineyards was established by Gyles and Barbara Webb in 1983 when, with the backing of Barbara’s parents, they purchased the 62 hectare Thelema farm. A winery was completed five years later, and almost immediately, his wines were among the best the country had to offer. Gyles was influenced in his wine-making by visits to Tuscany, Bordeaux and California.

Thelema Sauvignon Blanc is made from 100% Sauvignon Blanc grapes sourced from established vineyards planted in 1984, 1985 and 1993 on Hutton (decomposed granite) soils at a density of 3200 to 3700 vines per ha. Vineyard practices include vertical hedge trellising and pruning the spurs of the vine to 2 buds every 15 cms, irrigation is by supplementary drip. Harvesting took place by hand from 2nd to 17th February and yielded 8.3t/ha. The grapes were de-stalked, crushed and pressed before cold settling and racking from the gross lees. A cool fermentation followed at 14 degrees C and the wine was allowed a period of ageing in steel before bottling and release.

Whilst not fully organic certified, Thelema is practising organic.

Suitable for vegetarians.

Tasting Notes

Thelema Sauvignon Blanc is bright pale gold in colour with flashes of lime green, this wine is fresh, crisp and aromatic on the nose, boasting delicious gooseberry, melon and pineapple aromas. It is medium bodied and juicy, packed with fresh ripe melon and guava fruits and hints of bell pepper with a crisp, refreshing finish which is bone dry.

Food Pairing

Thelema Sauvignon Blanc is great as an apertif or with delicately flavoured foods like salads, oysters, scallops and chicken. Try with poached salmon with lemon mayonnaise or warm asparagus and prosciutto salad, with strips of sea bass.


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