Glass Collection Cabernet Sauvignon

Red meats like steak, game and venison.

An exceptionally warm and dry spring resulted in good and even bud burst. The temperatures during the flowering and berry set period were average, with significantly less fluctuations than in the previous years. Good rainfall measured at around 100 mm towards the end of October was crucial to replenish the dry soil profiles and led to stress -free flowering and berry set. The moderate elements during the growing season as well as the seasonal rainfall at the start of the 2020 harvest, laid the foundation for a good harvest. Effective canopies promoted ripening in the early varietals, showing good acidity and sugar levels and harvested earlier than usual. Sustained, moderate temperatures occurred until the end of March and resulted in effective plant functioning and full maturity in late varietals, leading to great concentrations, structure and desired alcohol levels.

Malolactic fermentation occurred in French oak barrels and racked, on average, every 4 months. Matured during 12 months in oak.

The grapes were lightly crushed into stainless steel tanks. Fermentation was done by natural ambient yeast with a mixture of rack-and-returns and open pump-overs. Post fermentation skin contact occurred for 2-3 weeks before undergoing gentle press.

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.