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Glenelly

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Glenelly's Glass Collection range of wines is inspired by estate owner May de Lencquesaing's private collection of antique glasses.

This youthful classic Stellenbosch Cabernet Sauvignon displays all the characteristics of the Simonsberg. Black and red, pure fruit with blackcurrant pastille flavours, a tangy acidity and the fine tannins that are the hallmark of the Glass Collection wines.

Technical analysis

ALCOHOL

14.0 %

RESIDUAL SUGAR

2.6 g/L

pH

3.55

ACIDITY

5.4 g/L

ORIGIN

South Africa

WINEMAKER

Luke O'Cuinneagain

VARIETY

Cabernet Sauvignon

TIME IN OAK

12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Simonsberg Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

Leaf fall occurred earlier than usual post-harvest due to limited water. Winter only cooled off later with higher than usual temperatures and only 80% of expected winter rainfall. A warm spring simulated early cultivars to have even and fast bud burst. Shoot growth was varied due to temperature fluctuations, which lead to faster suckering. Above average rainfall during flowering and berry set lead to unevenness between berries and bunches. Night time temperatures were cooler during ripening, which lead to good colour and flavour. Harvest started later but sped up mid-season only to slow again due to rain showers. February brought a large hail fall, but Glenelly suffered limited damage.

Vinification details

The grapes were lightly crushed into stainless steel tanks. Fermentation was by natural yeast with a mixture of rack and returns and open pump overs. Post fermentation skin contact followed for 2-3 weeks with gentle pressing. The wine was placed in French oak barrels to undergo malolactic fermentation. Matured for 12 months in French oak and racked on average every four months.

Awards

Tim Atkin MW: 91 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

 

Have a trade enquiry?
Contact us to discuss

Download full size images

Glenelly's Glass Collection range of wines is inspired by estate owner May de Lencquesaing's private collection of antique glasses.

This classic Stellenbosch Cabernet is comprised of various parcels from the slopes of Glenelly. Youthful, leafy and very pure, with blackcurrant pastille fruit, tangy acidity and fine tannins.

Technical analysis

ALCOHOL

14.5 %

RESIDUAL SUGAR

1.6 g/L

pH

3.62

ACIDITY

5.6 g/L

ORIGIN

South Africa

WINEMAKER

Luke O'Cuinneagain

VARIETY

Cabernet Sauvignon

TIME IN OAK

12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

Winter was late, but cold enough to break dormancy. Very low rainfall led to extremely low soil moisture levels which meant that irrigation was key to relieving stress in the vineyard. A good spring led to good and even bud burst thanks to warm weather for the season with little to no rain. Although there were more bunches, the berries were smaller. The harvest was earlier than normal and larger than the previous year.

Vinification details

The grapes were lightly crushed into stainless steel tanks, where fermentation took place as a result of natural yeasts with a mixture of rack and returns and open pump overs. Post fermentation, the wine stayed in contact with the skins for 2-3 weeks before being gently pressed. Malolactic fermentation occurred in French oak barrels (racked on average every 4 months) where the wine was aged for 12 months.

Awards

DWWA: Silver

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

 

Have a trade enquiry?
Contact us to discuss

Download full size images

Glenelly's Glass Collection range of wines is inspired by estate owner May de Lencquesaing's private collection of antique glasses.

This classic Stellenbosch Cabernet is comprised of various parcels from the slopes of Glenelly. Youthful, leafy and very pure, with blackcurrant pastille fruit, tangy acidity and fine tannins.

Technical analysis

ALCOHOL

14.0 %

RESIDUAL SUGAR

2.3 g/L

pH

3.67

ACIDITY

5.7 g/L

ORIGIN

South Africa

WINEMAKER

Luke O'Cuinneagain

VARIETY

Cabernet Sauvignon

TIME IN OAK

12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

In 2016, Stellenbosch experienced a warmer summer with higher temperatures at night resulting in a shorter ripening period. Thanks to sufficient cold units, a full dormancy break was achieved and bud breaks occurred 2 weeks earlier. Relatively low pH levels and good acids characterise the harvest.

Vinification details

The grapes were lightly crushed into stainless steel tanks, where fermentation took place as a result of natural yeasts with a mixture of rack and returns and open pump overs. Post fermentation, the wine stayed in contact with the skins for 2-3 weeks before being gently pressed. Malolactic fermentation occurred in French oak barrels (racked on average every 4 months) where the wine was aged for 12 months.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

 

Have a trade enquiry?
Contact us to discuss

Full body, flavours of berry compote, juicy tannins and a round finish.

JamesSuckling.com

Download full size images

Glenelly's Glass Collection range of wines is inspired by estate owner May de Lencquesaing's private collection of antique glasses.

This classic Stellenbosch Cabernet is comprised of various parcels from the slopes of Glenelly. Youthful, leafy and very pure, with blackcurrant pastille fruit, tangy acidity and fine tannins.

Technical analysis

ALCOHOL

14.5 %

RESIDUAL SUGAR

2.5 g/L

pH

3.65

ACIDITY

5.4 g/L

ORIGIN

South Africa

WINEMAKER

Luke O'Cuinneagain

VARIETY

Cabernet Sauvignon

TIME IN OAK

12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

2015 was a great year although ‘fast’, characterised by low pH levels and good acidity. Thanks to sufficient cold units, full dormancy was achieved with bud break occurring two weeks early. Warmer days and cooler nights in December caused harvest to be two weeks earlier than normal.

Vinification details

The grapes were lightly crushed into stainless steel tanks, where fermentation took place as a result of natural yeasts with a mixture of rack and returns and open pump overs. Post fermentation, the wine stayed in contact with the skins for 2-3 weeks before being gently pressed. Malolactic fermentation occurred in French oak barrels (racked on average every 4 months) where the wine was aged for 12 months.

Awards

JamesSuckling.com: 90 pts
Platter: 4*
IWC 2017: Silver
Christian Eades: 91 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

You’d expect a property owned by Pauillac’s May-Eliane de Lencquesaing to be good at making Cabernet Sauvignon, and you’d be right.

Tim Atkin MW

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Glenelly's Glass Collection range of wines is inspired by estate owner May de Lencquesaing's private collection of antique glasses.

The Glass Collection Cabernet Sauvignon offers a very complex nose with aromas of cassis, blackcurrant, cherry, a touch of spices and chocolate. The wine has a good tannin structure, perfect balance and length, with flavours of cedar, dried cherry and blackcurrant on the palate.

Technical analysis

ALCOHOL

14.5 %

RESIDUAL SUGAR

2.5 g/L

pH

3.70

ACIDITY

5.3 g/L

ORIGIN

South Africa

WINEMAKER

Luke O'Cuinneagain

VARIETY

Cabernet Sauvignon

TIME IN OAK

12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Stellenbosch

Vintage conditions

Rain in November and January meant that less irrigation was required, but disease pressure was higher and stricter controls needed. The high soil moisture content resulted in vigorous growth and canopy management was crucial. Fortunately ideal dry and moderate conditions reigned during ripening in late January and February and there was good flowering and berry set. Harvest was one week later than normal due to a late cold winter and cool spring. Wine quality is exceptional.

Vinification details

The grapes were lightly crushed into stainless steel tanks, where fermentation took place as a result of natural yeasts with a mixture of rack and returns and open pump overs. Post fermentation, the wine stayed in contact with the skins for 2-3 weeks before being gently pressed. Malolactic fermentation occurred in French oak barrels (racked on average every 4 months) where the wine was aged for 12 months.

Awards

Tim Atkin MW: 92 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Cassis and graphite, a touch of oak, leafy freshness and moderate alcohol: this is my kind of wine.

Tim Atkin MW

Glenelly's Glass Collection range of wines is inspired by estate owner May de Lencquesaing's private collection of antique glasses.

The Glass Collection Cabernet Sauvignon offers a very complex nose with aromas of cassis, blackcurrant, cherry, a touch of spices and chocolate. The wine has a good tannin structure, perfect balance and length, with flavours that are reminiscent of a black forest gâteau on the palate.

Technical analysis

ALCOHOL

14.0 %

RESIDUAL SUGAR

1.7 g/L

pH

3.63

ACIDITY

5.4 g/L

ORIGIN

South Africa

WINEMAKER

Luke O'Cuinneagain

VARIETY

Cabernet Sauvignon

HARVEST DATE

March 2012

FINED USING

Egg

TIME IN OAK

12 months

SULPHUR

Total: 75 Free: 24

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Stellenbosch

Vintage conditions

2012 was a very dry season with cool conditions during ripening. The winter was dry but cold; bud burst was seven days earlier than usual and very even. During flowering there was rain which resulted in weak set and loose bunches and increased disease pressure, however favourable, cool conditions were enjoyed from pea bud to veraison. A temperature spike during ripening put the vines under water stress. Harvest was one week earlier than usual.

Vinification details

The grapes were lightly crushed into stainless steel tanks, where fermentation took place as a result of natural yeasts with a mixture of rack and returns and open pump overs. Post fermentation, the wine stayed in contact with the skins for 2-3 weeks before being gently pressed. Ageing took place in 300L French oak barrels (15% new) where malolactic fermentation occurred naturally.

Awards

Tim Atkin MW: 92 pts
Platter: 4*

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss