The Glenelly Glass Collection Cabernet Franc 2015 is the second vintage of this grape, the wines from which in previous vintages were blended for some of the estate’s sublime red blends. Madeleine and I were so fortunate recently to be able to taste the latest of Luke O’Cuinnegain’s wines.
The grapes come to the cellar from the immaculate vineyards. Here, they are destalked and crushed. They are taken to stainless steel tanks where they start fermentation with natural vineyard yeasts. During the fermentation, Luke uses the principle of pump overs and rack and returns, and then allows 2 to 3 weeks of skin maceration before gentle pressing. The wine then went into French oak barrels where malolactic fermentation took place followed by a year of maturation. Once matured the wine was prepared for bottling.
It looks like
Bottled under screw cap in a Bordeaux shaped bottle with an illustration of one of the glasses from Mme May-Eliane de Lencquesaing’s eclectic collection of glassware on display at the Estate. In the glass, a deep bloodplums at the core which pales out to purple garnet at the edges.
It smells like
Mineral graphite, freshly sliced plums and Mediterranean herbs.
It tastes like
Morello cherries, blueberries. Supportive oak. Cashmere dressed tannins and a long satisfying aftertaste.
It’s good with
This is a wine built for food. And takes full flavours in its stride. Hein van Tonder’s Chipotle & Beer Short Ribs. Such a fabulous cook and photographer, click here for his recipe.
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