Glenelly Estate Reserve Chardonnay 2015, perfect with Jane-Anne Hobbs’s Dave’s Roast Pork Belly – 22.11.2017

Glenelly Estate Reserve Chardonnay 2015

Glenelly is one of the more beautiful wine estates in the Stellenbosch Wine Appellation, neat tidy, beautifully manicured, an excellent [and I mean really excellent] restaurant, a glittering display of glass, and offers some of the finest of wines. The Glenelly Estate Reserve Chardonnay 2015 is a fine example of the quality of wine which comes out of Luke O’Cuinnegain’s Cellar. Power, elegance and balance being his mantra.

The winter of 2014 brought about sufficiently cold weather where the vines were able to achieve full dormancy and 2015 brought a two-week earlier harvest with high yields for Chardonnay with warmer days and cooler nights in December.  Excellent acidity achieved in the berries.

Luke O’Cuinnegain, Glenelly’s General Manager & Winemaker

Once harvested, the grapes for the Glenelly Estate Reserve Chardonnay 2015 were whole bunch pressed. The juice was settled for a while and then taken to some new and some prefilled 500 litre French oak barrels where fermentation took place. Once fermented, the wine was left on its lees for a further 9 months. Meaning 10 months total in barrel before the wine was prepared for bottling.

It looks like
The Glenelly Estate Reserve Chardonnay 2015 is bottled under a natural cork closure in an appropriate Burgundy shaped bottle with an elegant etching of the Glenelly Homestead. In the glass, a pale golden straw with lime green flashes.

It smells like
Vanilla barley sugar, elegant notes of citrus and whiffs of yellow apple.

It tastes like
From entry, a full creamy palate, windfall citrus, marzipan and minerals. Gentle thread of acidity running through from entry to exit. Wonderful support from the oak and, though dry, a bright fruit sweetness.

Jane-Anne Hobbs’s Dave’s Roast Pork Belly

It’s good with
Here is a wine which is perfectly suited to chicken, pork, guinea fowl.  Jane-Anne Hobbs’s Dave’s Roast Pork Belly with its crispy crackling is just the deal. Click here for her recipe.

Jane-Anne Hobbs

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