Glen Carlou is a well-established wine estate in the Paarl Wine Appellation. It sits on the foothills of the iconic Simonsberg Mountain. It faces east and is one of the first to greet the dawn. There are 31 blocks of vineyards which are carefully tended according to their needs by Viticulturist Marius Cloete and his team. Another aspect in which Marius busies himself is to plant 5 hectares of vineyard a year to take the Estate’s total up to 60 hectares. In the year that Glen Carlou was bought from a local consortium the Glen Carlou The Welder 2016 was produced.
The Chenin Blanc grapes for the Glen Carlou The Welder 2016 were picked at advanced ripeness with no botrytis. Once in the cellar they were whole bunch pressed and the juice left on the skins for 24 hours. Fermentation took place under the correct residual sugar level was reached – 126.5 grams per litre. The wine was prepared for bottling.
From a Bordeaux shaped 375ml bottle, closed with natural cork. The two-part black label is elegant and appropriate for a serious wine like this. Chenin Blanc is a truly versatile grape being used for dry to sweet, botrytised, fortified as a jerepigo style and for local sherry style wine and some dashing Sparkling Wines. In the glass, the wine is gem bright pale golden straw with long ‘legs’ when swirled in the glass. Johnnie Calitz, the Estate’s Winemaker, says of the wine, “Bright and vibrant on both the nose and palate. This wine shows concentrated aromas and flavours of dried apricots, ripe oranges and honey. Hints of white floral blossoms add complexity to the nose. The richly textured palate is supported by crisp acidity with a long lingering aftertaste. Grapes for this natural sweet style are sourced from a single block. This is a wine which is best served well chilled.” While eminently accessible now, if cool cellared it will last for at least 10 years from vintage.
A wine like the Glen Carlou The Welder 2016 is best served chilled. As a food match, it is brilliant with a creamy chicken liver parfait or a gently curried butternut soup at the beginning of a meal. Excellent with coffee at the end of a meal. And perfection with a good dessert. Dianne Bibby’s Apple Galette with Walnut Frangipane & Caramel. Click HERE for her recipe
Read more about Glen Carlou Wine Estate – CLICK HERE