Glass Collection Cabernet Sauvignon

Red meats like steak, game and venison.

Winter only cooled off later with higher than usual temperatures, We only received 80% of expected winter rainfall. Warm spring simulated early culivars 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. Nighttime temperatures were cooler during ripening, which leads to good colour and flavor harvest started later but sped up mid-season and slow later due to rain showers.

Malolactic fermentation occurred in French oak barrels. 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.