Estate Reserve Chardonnay

Polenta with Beurre Blanc and Scallops.

Total time in barrel was 10 months.

The grapes were whole bunch pressed. The juice was transferred to new and second ll 500L barrels a er a brief settling. It was naturally fermented and then left for 9 months on its lees.

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.