limited stock Glenelly

Lady May

standard courier: 3 working days

Sold by: Glenelly

R 520

Ready to ship   available1 X 58

750 ml (Standard)


Cultivar:

85% Cabernet Sauvignon, 7% Cabernet Franc, 4% Petit Verdot, 4% Merlot

Country:

South Africa

Rating:

95 Points - Tim Atkin 92 Points - Winemag.co.za 4.5 Stars - Platter's

Specifications:

14.50% alc vol Sugar g/l: 2.6
Type: Red Wine, Red Blend Cellaring Potential: 10 yrs
Origin: Stellenbosch Appellation: Simonsberg

Tasting Notes:

Lady May is Glenelly’s Flagship Estate Wine. The 2013 is a worthy successor to the 2012, this top end Stellenbosch cab lives up to its Bordeaux pedigree of its legionary owner, May de Lencquesaing, Sappy, refined and mineral – etched with underlining fruit power, its fresh, stylish and subtle with dense age worthy tannins and a long, tight finish.

Cranberry
Cranberry

Raspberry
Raspberry

Cassis
Cassis

Minerality
Minerality

"Since my childhood in the heart of Bordeaux’ finest vineyards till today, I have travelled the world and discovered the amazing diversity of terroirs. On my first visit to Stellenbosch I knew that this was where I wanted to fulfil my dream of starting a new adventure outside of France. In 2003, and after visiting many vineyards, I recognised the amazing potential of Glenelly Estate. I also believed in continuing the French heritage of wine making in South Africa going back more than three centuries. My vision is to establish Glenelly as a world-class estate, producing award-winning wines with power, elegance and balance.” May-Eliane de Lencquesaing

The harvested started two weeks later than normal. A prolonged winter into September followed by a cool spring meant a delay in budburst by 14 days. Cold and wet conditions helped with an even bud burst and meant the vines had enough water for the warm conditions later in the season. Due to a warm dry December later cultivars ripened earlier and the earlier cultivars later, which lead to pressure in the cellar.

The grapes were lightly crushed into stainless steel tanks. The fermentation was done by natural yeast with a mixture of rack and returns and open pump overs. We did post fermentation skin contact during 2-3 weeks and pressed gently. Malolactic fermentation occurred in French oak barrels. The wine stayed on the lees for a long period of time before racking. Racked on average every 4 months.

Matured during 24 months in new French oak barrels. During the aging, the wine is clarified with natural egg whites and bottled later.

Food pairing

Grilled lamb, braised beef, venison.

Venison Lamb Hard Cheese Beef
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