The Estate Reserve is the signature red blend of Glenelly. It combines the rich and savoury character of the Syrah (pepper and spices) with Cabernet Sauvignon (blackberries, cherries and floral spices) and with touches of Merlot, Cabernet Franc and Petit Verdot. The blend is different with every vintage.

The wine offers fine tannins supported by ripe fresh fruit and hints of spices.

Tim Atkin MW 2019

Vinous 2019

Platter’s 2020
5 Stars

Greg Sherwood MW 2020

WEATHER CONDITIONS – Simonsberg, Stellenbosch

Thanks to sufficient cold units, full dormancy break was achieved, encouraging the
vines’ health. Bud break occurred early. Warmer days but cooler nights in December, created a high diurnal range but also speed up readiness. 2015 was a text book vintage but seen as “fast” and resulted in harvest starting 2 weeks earlier than the norm. Low pH levels and good acids characterize the result of this harvest.


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 35% Cabernet Sauvignon, 30% Merlot, 15% Syrah, 10% Petit Verdot, 10% Cabernet Franc
PRODUCTION 10,650 cases – 63,900 bottles
ANALYSIS Alcohol: 14,5% Vol. Total Acidity: 5,43 g/L pH: 3,60 Residual Sugar: 2.27 g/L

Estate Reserve Red 2016 Tasting Notes