Technical Analysis
Glenelly's Glass Collection range of wines is inspired by estate owner May de Lencquesaing's private collection of antique glasses.
Tasting note
This vibrant Stellenbosch Cabernet Sauvignon carries a youthful, leafy nature and remarkable purity, highlighting notes of blackcurrant pastille fruit. Lively acidity compliments the wine, while showing refined tannins that are the hallmark of the glass collection wines.
Vintage conditions
The post-2020 harvest period experienced arid and hot conditions, leading to premature leaf shedding and inadequate carbohydrate reserve establishment. Rainfall arrived later than usual in the rainy season, starting at the end of May, which postponed the establishment of cover crops. Despite a wet winter, temperatures remained relatively mild, enabling a successful dormancy break. Bud break emerged 14 days behind schedule due to chilly and damp soil conditions, coupled with general climate trends. Flowering experienced mild weather, contributing to optimal fruit set. Abundant moisture in the soil played a role in the development of substantial, lush canopies. Veraison occurred later than usual and extended over a prolonged cycle due to the moderate climatic conditions. A notably cooler ripening season prompted a harvest delay of 2 weeks in comparison to 2020; however, the fruits achieved impeccable balance.
Vinification details
The grapes were lightly crushed into stainless steel tanks and fermentation was allowed to start naturally with 2 pump-overs daily to ensure optimal extraction. Post fermentation skin contact occurred for 2-3 weeks before undergoing gentle pressing. Malolactic fermentation takes place in French oak barrels and racked on average, every 4 months. Matured during 12 months in oak.
AWARDS
Platter: 90 pts
Technical Analysis
Glenelly's Glass Collection range of wines is inspired by estate owner May de Lencquesaing's private collection of antique glasses.
Tasting note
This youthful classic Stellenbosch Cabernet Sauvignon displays all the characteristics of the Simonsberg. Black and red fruit and very pure, with blackcurrant pastille fruit, tangy acidity and the fine tannins that are the hallmark of the glass collection wines.
Vintage conditions
Winter was cold and wet, helping with soil moisture after the 2018 drought. Although a cool spring, there was good bud burst. Fluctuations in weather during flowering and berry set, resulted in loose, uneven bunches with small berries and veraison started earlier than usual. Cool conditions during growing season also led to uneven bunch ripening, however, much needed heat in February accelerated the harvest of the early varietals and evened out bunches. The harvest was challenging with wet conditions from the end of February to the end of March meant a long 3 weeks break during harvest. This was a positive in that it increased ripening time. The harvest was smaller than previous years but of high quality.
Vinification details
The grapes were lightly crushed into stainless steel tanks and fermentation done with natural ambient yeast with a mixture of rack-and-returns and open pump-overs. Post fermentation skin contact occurred for 2-3 weeks before undergoing gentle pressing. Malolactic fermentation takes place in French oak barrels and racked on average, every 4 months. Matured during 12 months in oak.
AWARDS
Tim Atkin MW: 90 pts
Veritas: Gold
Technical Analysis
Glenelly's Glass Collection range of wines is inspired by estate owner May de Lencquesaing's private collection of antique glasses.
Tasting note
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.
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
Decanter: 93 pts
Technical Analysis
Glenelly's Glass Collection range of wines is inspired by estate owner May de Lencquesaing's private collection of antique glasses.
Tasting note
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.
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
Technical Analysis
Glenelly's Glass Collection range of wines is inspired by estate owner May de Lencquesaing's private collection of antique glasses.
Tasting note
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.
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.
AWARDS
Platter: 4*
Technical Analysis
Glenelly's Glass Collection range of wines is inspired by estate owner May de Lencquesaing's private collection of antique glasses.
Tasting note
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.
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.
