ESTATE RESERVE RED 2016
R385
Glenelly Estate Reserve is the signature red blend of the Estate and is based on the classic Claret blend from the 1700s. Rich cassis and mulberry with cedar and tobacco reveal Cabernet as the backbone to this blend. On the mid palate red and black cherry accompanied by a hint of black pepper spice highlights the Syrah’s contribution. Intense fruit flavours are layered with mocha, Christmas cake, sandalwood and leather, bringing complexity to the wine, balanced by fresh, fruity acidity, the wine’s firm tannins lead to a clean, dry finish, promising excellent ageing potential.
AWARDS AND SCORES
Tim Atkin MW 2021 93 Points
Jancis Robinson MW 2021 16 Points
Platters 2022 4.5 stars
Vinous 2021 90 Points
Veritas 2022 Gold
James Suckling 90 Points
Wine Enthusiast 2023 (Cellar Selection) 92 Points
WEATHER CONDITIONS – Simonsberg, Stellenbosch
- Winter was late, but cold enough to allow dormancy of our vines. Low rainfall brought low soil moisture levels which led to managing stress in the vines later in the season.
- Luckily spring arrived with good, even bud burst.
- Warm weather, especially from the end of October to the end of January, resulted in restricted growth, smaller berries and lower bunch mass.
- The harvest happened a week earlier than anticipated.
- The harvest yield was smaller than in previous years.
WINEMAKING
- The grapes were hand-sorted and lightly crushed into stainless steel fermentation tanks.
- They were given a cold soak for three days before allowing the natural fermentation to start.
- Three pump-overs a day were done on the tanks during fermentation, after which they underwent extended skin contact for 2-3 weeks.
- The wine was placed in French oak barrels to undergo malolactic fermentation.
- Matured for 18 months in French oak and racked, on average, every four months.
GRAPE VARIETIES 43% Cabernet Sauvignon, 21% Merlot, 15% Syrah, 11% Petit Verdot, 10% Cabernet Franc
PRODUCTION 10,228 cases – 61,372 bottles
ANALYSIS
Alcohol: 14% Vol.
Total Acidity: 5,3 g/L
pH: 3,64
Residual Sugar: 2.5 g/L
