Wine Composition
90% Cabernet Sauvignon, 6% Cabernet Franc & 4% Petit Verdot
Winemaker Comments
Balanced, refined and mineral. Etched with underlining fruit power, it is fresh, stylish and subtle with dense age worthy tannins and a long, tight finish.
Awards
Tim Atkin | 97 points
Technical Analysis
Alcohol Percentage
14.5%
TA
5.86 g/l
pH
3.55
RS
2.1 g/l
Vinification
The grapes were lightly crushed into stainless steel tanks. The fermentation was done by natural yeast with a mixture of rack and returns and open pump overs. We did post fermentation skin contact during 2-3 weeks and pressed gently. Malolactic fermentation occurred in French oak barrels. The wine stayed on the lees for a long period of time before racking. Racked on average every 4 months. Matured during 24 months in new French oak barrels.
Winemaker
Name - Luke O’Cuinneagain
Winery
The Glenelly Estate is in the Idas Valley, located in Stellenbosch, on the southern slopes of the Simonsberg Mountain. This estate of 128 hectares formerly devoted to fruit production had, thanks to its terroir, a vocation for wine producing, which has been a specialty of this region since the seventeenth century. An exhaustive study of soil and weather conditions lead to the planting of 60 hectares of red varieties, 6 hectares of white and 5 hectares of olive trees. Central to this impressive circle of mountains, vineyards and olive groves, lies the 'Manor House' in the Cape Dutch style, white walls and thatched roof, surrounded by newly renovated farm buildings and beautiful gardens. Four lakes provide water supply whilst the flora and fauna add to the beauty of this site. The year 2009 saw the inauguration of the winery: 6,000 m² anchored in the mountains on 4 floors functioning by gravity flow. This very modern structure was designed as an excellent environmentally friendly working tool (consumption of electricity and water reduced, keeping constant temperature etc...)
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