Glass Collection Syrah

Game, ribs, beef and spicy sausage.

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 burst. 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 previous year.

The wine stayed in the barrels for twelve months.

The bunches were sorted and placed whole into the tanks. The tanks were allowed to slowly start fermenting naturally with two to three pump overs a day taking place. Post fermentation, they were given three weeks extended skin contact before being taken down to used French oak barrels for malolactic fermentation.

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.