Estate Reserve

Beef, lamb , game (deer, venison) and poultry.

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.

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. The wine was placed in French oak barrels to undergo malolactic fermentation.

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.