Lady May 1.5L

Grilled lamb, braised beef, venison.

The harvested started two weeks later than normal. A prolonged winter into September followed by a cool spring meant a delay in budburst by 14 days. Cold and wet conditions helped with an even bud burst and meant the vines had enough water for the warm conditions later in the season. Due to a warm dry December later cultivars ripened earlier and the earlier cultivars later, which lead to pressure in the cellar.

Matured for 24 months in new French oak barrels. During the aging, the wine is clarified with natural egg whites and bottled later.

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. We did post fermentation skin contact during 2-3 weeks and pressed gently. Malolactic fermentation occurred in French oak barrels. The wine stayed on the lees for a long period of time before racking. Racked on average every 4 months.

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.