Estate Reserve Chardonnay

Veal, chicken, lobster and crab.

Leaf fall occurred earlier than usual post-harvest due to limited water. Winter only cooled off later with higher than usual temperatures. We only received 80% of expected winter rainfall. Warm spring simulated early cultivars to have even and fast bud burst. Shoot growth varied due to temperature fluctuations which lead to faster suckering. Above average rainfall during flowering and berry set lead to unevenness between berries and bunches. Night time temperatures were cooler during ripening, which lead to good colour and flavour. Harvest started later but sped up mid-season and slow later due to rain showers. 13 February we saw large hail fall, but we had limited damage. Despite the challenges and a small harvest we will see great wines.

It was naturally fermented and then left for 11 months on its lees.

The grapes were whole whole bunch pressed. The juice was transferred to new and second fill 500L blond toasted barrels after a brief settling.

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.