Lady May

This structured wine pairs beautifully with hearty dishes such as grilled lamb, venison, or beef. It would also complement rich stews and dishes with a smoky element​.

The post-harvest period following 2020 was unseasonably dry and warm, resulting in early leaf fall. Rainfall arrived later than usual, beginning towards the end of May, which delayed the establishment of cover crops. Winter brought good rainfall, though temperatures remained relatively mild throughout. Cooler conditions combined with abundant soil moisture resulted in bud break occurring approximately 14 days later than usual. Mild weather during flowering ensured excellent fruit set and even bunch development. Above-average vegetative growth was experienced due to abundant water availability and regular rainfall throughout the season. Lush canopies and damp conditions created disease pressure, requiring careful canopy management to ensure proper aeration, light penetration and vine health. Veraison was delayed, in line with the moderate and relatively cool conditions that continued through summer. A cooler ripening season prompted harvest to commence approximately two weeks later than in 2020. The slower, more measured ripening pace ensured exceptional fruit and tannin development while preserving outstanding natural acidity.

The wine was then matured for 24 months in 300-litre French oak barrels. The first 12 months were spent ageing as individual variety components in 30–40% first-fill barrels. Following blending, the wine was returned to 70% first-fill barrels for a further 12 months.

Grapes were hand-picked and lightly crushed before being transferred into stainless steel tanks. Fermentation occurred naturally, with extraction carefully managed by limiting pump-overs to a maximum of two per day. Following fermentation, the wine remained on the skins for an additional two to three weeks to develop further structure and complexity.

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.