Pan-fried duck breast and roulade, carrot mousseline, black figs and buttered green beans with sauce diable The aromatic notes, nutmeg, and white pepper complement the…
For the third year in a row, Nicolas Bureau (sales director) had the pleasure of hosting a tasting in Brussels for Glenelly’s Belgian followers! The…
With the year drawing to a close and the 2019 harvest approaching, there is a great deal of change and excitement breezing through the vineyards…
Export Director, Nicolas Bureau and Head Winemaker, Luke O’Cuinneagain were both in Cape Town for the triennial SA Wine Show called CapeWine. Between 12 –…
Oak maturation is a popular practice. The oak contributes to aromas, flavours and oak tannin in the structure of the wine which leads to more…
The 2018 South Africa wine reports by British Master of Wine, Tim Atkin, the renowned writer and critic, Neal Martin and James Suckling were recently…
The Glenelly Wine Club was created for those who share our passion for the art of making fine wines and enjoying it with family and…
The Western Cape is experiencing a severe drought, however, at Glenelly we have managed well due to infrastructure which was put in place years ago.…
The Vine Bistro’s French Chef, Christophe Dehosse has shared one of his recipes with us. A fillet of fresh salmon trout, vegetable julienne with a beurre blanc…
It’s been over a year since we unveiled the new tasting room, museum and bistro at Glenelly and we are proud to now host a…