Glass Collection Cabernet Sauvignon, Glenelly

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.

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.

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.

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.

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.