Glenelly Vineyards in the Stellenbosch Wine Appellation are WWAV, well worth the visit as they say in the Guide Michelin. The Glenelly Estate Reserve 2012 really is the flagship wine of the Estate and one of which winemaker Luke O’Cuinnegain is very proud.
A blend of 45% Cabernet Sauvignon, 38% Shiraz, 11% Petit Verdot and 6% Merlot. Once harvested the grapes are separately vinified for later blending. Luke allows complete fermentation to take place in stainless steel tanks after a 3 day cold soak. During fermentation, the tanks are given pump overs to gently extract aroma, colour and soft tannins. After this there is a period of cold maceration on the skins for 2 to 3 weeks. The wine is then taken to French oak barrels for malolactic fermentation for 18 months and are racked off every 4 months. The wine is then prepared for bottling.
Do add Glenelly Vineyards to your list when you are visiting Stellenbosch. There is so much on offer, apart from the sublime wines. The Vine Bistro offers excellent food in the French style led by French chef Christophe Dehosse, one of the Cape’s finest. The Glenelly Glass Collection, spoken of as the largest glass collection in private hands, is worth the time spent viewing. There are pieces from ancient Roman times to Salvador Dali and modern French glass.
It looks like
Bottled under natural cork in a Bordeaux shaped bottle with a beautiful etching of Glenelly on the label, In the glass, an almost opaque black roadside bramble colour.
It smells like
Red berries, elderflower berries, oak and its concomitant spices.
It tastes like
Excellent bright fruit on entry which follows through to the long, elegant and gently waning aftertaste. All the usual suspects – blackcurrants, ripe bloodplums, a grind of white pepper. The tannins are firm and perfectly integrated with the fruit, the acidity and the oak which is there as a support to the fruit.
It’s good with
The Glenelly Estate Reserve 2012 is made for food and at the Estate’s The Vine Bistro there will be more than a few dishes to accompany this wine. However if you are not close by, you can serve it with your favourite meat dish, or Anina Meyer’s Veggie Packed Chakalaka. Click here for her recipe.
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