Glenelly Glass Collection Cabernet Sauvignon 2015, so good with Alida Ryder’s Easy Creamy Pepper Sauce on steak..

The Glenelly Glass Collection Cabernet Sauvignon 2015

Glenelly Wine Estate in Stellenbosch is celebrating its 15th anniversary this year, having been purchased by Madame May Eliane de Lencquesaing in 2003, a plum farm in the Stellenbosch Wine Appellation in the foothills of the Simonsberg. Two members of the team have been with her since the beginning, Heinrich Louw, the Vineyardist and Luke O’Cuinnegain, the estate’s award winning wine maker. You have to have Glenelly on your list of places to visit, and get it up near the top. It is a showpiece wine farm. One of the great attractions of a visit to Glenelly is The Vine Bistro, with French Chef Christophe Dehosse at the helm. I think he is a very underrated chef in the Cape. His food, while using local ingredients, has a wonderful French accent and could be found in a superb restaurant on the vineyards of France. The Glass Museum which houses Madame de Lencquesaing’s collection of ancient and modern glass is reputed to be the largest private collection of glass in the world. The Glenelly Glass Collection Cabernet Sauvignon 2015 is part of a range of wines which honours this collection.

Team Glenelly, Heinrich Louw, Vineyard Manager, May Eliane de Lencquesaing & Luke O’Cunnegain Winemaker

The harvest of 2015 started early with bud break two weeks earlier than normal. Warm days and cool nights urged the ripening and the grapes were harvested early. Once in the cellar the grapes for the Glenelly Glass Collection Cabernet Sauvignon 2015 were destemmed and lightly crushed and taken to stainless steel tanks. Fermentation took place with the natural vineyard yeasts. Regular pump overs and punch downs in the early stages of fermentation extracted excellent colour and all the classic Cabernet flavours and aromas. This is Winemaker, Luke O’Cuinnegain’s preferred practice, fermentation in stainless steel followed by oak maturation. The wine was left on the skins for 2 – 3 weeks before being gently pressed. After malolactic fermentation in French oak barrels the wine matured for 12 months and was racked every 4 months. It was then prepared for bottling.

Resting Head by Bertil Vallien – 1990, one of the pieces in The Glenelly Glass Museum

It looks like
Bottled under screw cap in a Bordeaux shaped bottle with an illustration of one of the glasses of the collection. In the glass, it is an opaque rich ruby red at the core which pales out to a purple garnet at the edges.

It smells like
The Glenelly Glass Collection Cabernet Sauvignon 2015 has all the classic Cabernet whiffs from the blackcurrants and blueberries to the pencil sharpenings and oak spice.

It tastes like
The fruit is generous from entry with a golden thread of acidity running through the ample mid palate and joined by supple tannins in a long memorable ending.

Alida Ryder’s Easy Creamy Pepper Sauce

It’s good with
The beauty of this wine is that not only is it excellent by the glass at sundown with a sharp paring knife and a stick of good biltong, but also as an accompaniment to a well cooked meal. Be that the traditional Sunday Roast lunch with all the trimmings, or the simplest of mid-week suppers. If you are within striking distance of the Estate, Christophe Dehosse will feed you well at The Vine Bistro, their French inspired restaurant. Alida Ryder’s Easy Creamy Pepper Sauce with a piece of steak done to a turn would be a happy partner. Click here for her recipe.

Alida Ryder – from the other side

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