Lady May

Grilled lamb, braised beef, venison.

Flowering and berry set was good. Vigorous growth happened due to high soil moisture content, which was a result of the wet winter, therefore more canopy management was required. Rain in November and January meant that we needed less irrigation, but disease pressure was higher and stricter controls were needed. Ideal dry and moderate conditions reigned during ripening in late January and February. Cooler March helped with hang time on the vine. Harvest was 1 week later than normal due to late cold winter. Stellenbosch had one of the wettest seasons in years, but wine quality is exceptional

Matured during 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.