Glass Collection Cabernet Sauvignon

Red meats like steak, game and venison.

Winter was late, but cold enough to break dormancy. Very low rainfall hence extremely low soil moisture levels which meant irrigation was key to relieving stress in the vineyard. Good Spring which lead to good even bud bust. Warm weather for the season with little to no rain. This led to smaller berries and lower bunch mass although there were more bunches. The harvest was very earlier. The harvest was larger than the previous year.

Racked on average every 4 months. Matured during 12 months in oak.

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. Post fermentation skin contact for 2-3 weeks and pressed gently. Malolactic fermentation occurred in French oak barrels.

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.