This vintage took place as the worst drought in living memory was at its peak. The harvest started a week earlier, was smaller than previous years with smaller berries and lighter bunches of Merlot for the Glenelly Glass Collection Merlot 2017. Merlot is the earliest ripening red variety on Glenelly Estate which is at the very heart of the Stellenbosch Wine Appellation, on the foothills of the Simonsberg.
The grapes for the Glenelly Glass Collection Merlot 2017 were destalked and lightly crushed into stainless steel tanks for fermentation using the natural yeasts of the vineyard. This is a Luke O’Cuinneagain tradition. During fermentation there was a mix of rack and returns and pump overs to extract all the good aromas, colour and flavours from the grapes. The wine then lay on the skins for 2 to 3 weeks before pressing. The wine was taken to French oak barrels for a 12-month maturation and where malolactic fermentation took place. The wine was racked every 4 months before being prepared for bottling.
From a Bordeaux shaped bottle, closed with a screw cap. The label depicts 5 glasses from the well-known Glenelly Glass Collection – a must see on any visit to Glenelly. In the glass, the wine is a deep bloodplum red at the heart which pales out to translucent ruby at the edges. The aromas are of berries and plums and the most beautifully applied oak. Pencil sharpenings and tea leaves in undertow. A lovely beautifully balanced wine with the brightness of fruit going with the cashmere clad tannins into the aftertaste. This wine has all the components for further ageing, and if cool-cellared will reward amply in a couple of years.
Do chill the Glenelly Glass Collection Merlot 2017 for about 30 minutes in an ice bucket or in the fridge. It is a good wine to have as a glass before dinner. Good with food off the braai, perhaps a well-prepared lamb and tomato bredie. If you’re close to the Estate, don’t miss a meal at The Vine Bistro where Chef Christophe Dehosse can offer you many dishes to compliment this delicious wine. In your kitchen, Roberta Muir’s Steak Diane is a perfect partner, and a real classic dish, though not French. Diana was the Huntress, so perhaps the dish was made from Venison in its earlier life. Click HERE for Roberta’s recipe.
Roberta Muir has managed Sydney Seafood School, Australia’s largest recreational cooking school, since 1997. She holds a Master of Arts degree in Gastronomy from the University of Adelaide and is a qualified sherry educator and cheese judge. She is the author of the Sydney Seafood School Cookbook (Penguin/Lantern, 2012) and 500 Cheeses (Quintet, 2010) and co-author of A Lombardian Cookbook with chef Alessandro Pavoni (Penguin/Lantern, 2015), A Sardinian Cookbook with chef Giovanni Pilu (Penguin/Lantern, 2012) and Wild Weed Pie (Penguin/Lantern, 2006) with chef Janni Kyritsis. Her passion for food, wine and foreign cultures has led her on adventures in Europe, Africa, the Middle East, North America, Scandinavia and South East and Central Asia. In her spare time, she reviews restaurants, writes freelance food, wine and travel articles, is a keen cook and an enthusiastic diner. She lives in Sydney with her husband, photographer and fellow foodlover, Franz Scheurer. Do visit her website – https://www.food-wine-travel.com.
Read more about Glenelly Wine Estate – CLICK HERE