Estate Reserve 1.5L

Beef ,Lamb , Game (deer, venison) , Poultry

Very dry season with cool conditions during ripening. Winter in 2011 was dry but cold. Bud burst was 7 days earlier than usual and it was very even. Low spring temperatures lead to slow shoot growth. During flowering there was rain which resulted in weak set and loose bunches and increased disease pressure. Favourable, cool conditions from pea bud to veraison. A temperature spike during ripening put the vines under water stress. Harvest was one week ahead, but finished a day early. Wine quality was excellent.

The wine was placed in French oak barrels to undergo malolactic fermentation. Matured for 18 months in French oak and racked on average every four months.

The grapes were hand sorted and lightly crushed into stainless steel fermentation tanks. They were given a cold soak for three days before allowing the natural fermentation to start. Three pump-overs a day were done on the tanks during fermentation, after which they underwent extended skin contact for 2-3 weeks.

Winemaker Dirk and assistant Lehandri endeavour to make Glenelly wines as naturally as possible with wild yeast fermentation and little to no acidification. The team follows a minimal intervention approach to winemaking yet intensive sorting and care is taken when receiving the grapes. We use France’s most recognised coopers (mostly from Taransaud, Boutes and Sylvain) to ensure a gentle and precise elevage, preserving the identity of the terroir of Glenelly. Hygiene is of utmost importance in the cellar and a combination of both hot water and ozonated water is used for cleaning.