Technical Analysis
Lady May is Glenelly’s flagship estate wine, a blend of Cabernet Sauvignon, Petit Verdot and Merlot from their vineyards in Stellenbosch.
Tasting note
In honour of May de Lencquesaing’s 100th birthday, a special label graces the flagship Lady May 2020 vintage. With the words “Celebrating a Century of Life” and a subtle ‘100’ woven behind the statue emblem, it pays quiet tribute to a remarkable legacy. The 2020 Bordeaux blend (59% Cabernet Sauvignon, 23% Merlot, 13% Cabernet Franc, 5% Petit Verdot) shows concentrated aromas of cassis, dark Berries, with hints of mocha and cedar wood. The palate has lovely fruit purity, polished tannins and a long, refined finish.
Vintage conditions
An exceptionally warm and dry spring resulted in good and even bud burst. The temperatures during the flowering and berry set period were average, with significantly less fluctuations than in the previous years. Good rainfall of around 100 mm towards the end of October was crucial to replenish soil moisture and ensured the vines had sufficient water during flowering and berry set. Moderate temperatures during veraison and early ripening laid the foundations for a good harvest season. Consistently warm conditions, including a few heatwaves during harvest, meant most cultivars were harvested earlier. The warm and dry conditions ensured healthy canopies that could function optimally, leading to great physiological ripeness on all varieties. A vintage with wonderful concentration, expressive aromatics and while it is more accessible in youth than a cooler vintage, it has the structure and acidity to allow it to mature with great benefit
Vinification details
The grapes were hand-picked and lightly crushed before being transferred into stainless steel tanks. Fermentation occurred naturally, with extraction carefully managed by limiting pump-overs to a maximum of two per day. Following fermentation, the wine remained in contact with the skins for an additional
2-3 weeks. It was then matured for a total of 24 months in 300L French oak barrels. Initially, the wine spent 12 months aging as individual components in 30-40% first-fill barrels. Subsequently, after blending, it was returned to 75% first-fill barrels for an additional 12 months
AWARDS
Tim Atkin MW: 96 pts
DWWA: Silver
Vinous: 93 pts
James Suckling: 94 pts
Technical Analysis
Lady May is Glenelly’s flagship estate wine, a blend of Cabernet Sauvignon, Petit Verdot and Merlot from their vineyards in Stellenbosch.
Tasting note
Lady May is Glenelly’s flagship estate wine. The 2019 Bordeaux blend (75% Cabernet Sauvignon, 10% Cabernet franc, 10% Merlot, 5% Petit Verdot) pays tribute to the pedigree of its legendary owner, May de Lencquesaing. Crafted from the best Bordeaux components of the vintage, it reveals rich dark berry aromas with hints of mocha and cedar on the nose. The palate offers sweet fruit flavours, smooth tannins and a long refined finish.
Vintage conditions
The winter was characterized by cold and wet conditions, which effectively replenished soil moisture following the drought of 2018. Despite a cool spring, the vines experienced good bud burst. Fluctuations in weather during flowering and berry set led to the development of looser bunches with smaller berries, while veraison commenced earlier than usual. Throughout the growing season, cool conditions resulted in varied ripening of bunches. A heatwave in early February hastened the harvest of early varietals then wet conditions at the end of February led to a significant three-week break in harvest, resulting in an extended ripening period for late ripening varieties. Overall, the 2019 vintage was a cooler vintage, that has resulted in wines of wonderful elegance and purity.
Vinification details
The grapes were hand picked and lightly crushed into stainless steel tanks and fermentation started naturally and extraction carefully managed with 2 pump-overs per day. Post-fermentation skin contact lasted 2 to 3 weeks before gentle pressing and transferring into new French oak barrels where malolactic fermentation took place. Maturation for 12 months as individual components in 30- 40% first fill barrels, then after blending an additional 12 months in 75% first fill new French oak barrels.
AWARDS
Tim Atkin MW: 96 pts
DWWA: Silver
Platter: 93 pts
Wine Advocate: 92+ pts
Technical Analysis
Lady May is Glenelly’s flagship estate wine, a blend of Cabernet Sauvignon, Petit Verdot and Merlot from their vineyards in Stellenbosch.
Tasting note
Lady May is Glenelly’s flagship estate wine. The 2018 Bordeaux blend (85% Cabernet Sauvignon, 6% Cabernet franc, 6% Petit Verdot and 3% Merlot) pays tribute to the pedigree of its legendary owner, May de Lencquesaing. Crafted from the best Bordeaux components of the vintage, it reveals rich dark berry aromas with hints of mocha and cedar on the nose. The palate offers sweet fruit flavours, smooth tannins and a long refined finish.
Vintage conditions
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 via drip irrigation. Luckily spring sprung with good, even bud burst. Warm weather for the season with little to no rain. This led to smaller berries appearing and lower bunch mass. Although there were more bunches on the vines to make up the yield. The harvest was earlier than usual and larger than in previous years
Vinification details
The grapes were hand picked and lightly crushed into stainless steel tanks and fermentation started naturally and extraction carefully managed with 2 pump-overs per day. Post-fermentation skin contact lasted 2 to 3 weeks before gentle pressing and transferring into new French oak barrels where malolactic fermentation took place. Maturation for 12 months as individual components in 30% first fill barrels, then after blending an additional 12 months in 70% first fill new French oak barrels.
AWARDS
Tim Atkin MW: 97 pts
IWC: Silver
DWWA: Silver
Platter: 95 pts
Wine Advocate: 95+ pts
Vinous: 92 pts
Technical Analysis
Lady May is Glenelly’s flagship estate wine, a blend of Cabernet Sauvignon, Petit Verdot and Merlot from their vineyards in Stellenbosch.
Tasting note
Lady May is Glenelly’s flagship estate wine. The 2017 Bordeaux blend (90% Cabernet Sauvignon, 6% Cabernet franc, 4% Petit Verdot) pays tribute to the pedigree of its legendary owner, May de Lencquesaing - balanced, refined and mineral. Etched with underlining fruit power, it is fresh, stylish and subtle with dense age worthy tannins and a long, tight finish.
(Magnums available)
Vintage conditions
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 via drip irrigation. Luckily spring sprung with good, even bud burst. Warm weather for the season with little to no rain. This led to smaller berries appearing and lower bunch mass. Although there were more bunches on the vines to make up the yield. The harvest was earlier than usual and larger than in previous years
Vinification details
The grapes were lightly crushed into stainless steel tanks and fermentation started with indigenous yeast and a mixture of rack-and-returns and open pump-overs. Post-fermentation skin contact lasted 2 to 3 weeks before gentle pressing and transferring into new French oak barrels where malolactic fermentation took place. The wine stayed on its lees for a considerable period of time before racking (on average, every 4 months) and enjoyed a maturation of 24 months in new French oak barrels.
AWARDS
Tim Atkin MW: 97 pts
IWSC: Silver
Platter: 5*
Technical Analysis
Lady May is Glenelly’s flagship estate wine, a blend of Cabernet Sauvignon, Petit Verdot and Merlot from their vineyards in Stellenbosch.
Tasting note
Lady May is Glenelly’s flagship estate wine. The 2016 Bordeaux blend (80% Cabernet Sauvignon, 8% Merlot, 6% Cabernet franc, 6% Petit Verdot) pays tribute to the pedigree of its legendary owner, May de Lencquesaing - balanced, refined and mineral. Etched with underlining fruit power, it is fresh, stylish and subtle with dense age worthy tannins and a long, tight finish.
Vintage conditions
Winter was late, but cold enough to allow dormancy of the vines. Low rainfall brought low soil moisture levels which led to needing to managing stress in the vines later in the season. Luckily spring sprung 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 and yield was smaller than in previous years.
Vinification details
The grapes were lightly crushed into stainless steel tanks and fermentation started with indigenous yeast and a mixture of rack-and-returns and open pump-overs. Post-fermentation skin contact lasted 2 to 3 weeks before gentle pressing and transferring into new French oak barrels where malolactic fermentation took place. The wine stayed on its lees for a considerable period of time before racking (on average, every 4 months) and enjoyed a maturation of 24 months in new French oak barrels.
AWARDS
Tim Atkin MW: 94 pts
Platter: 5*
Technical Analysis
Lady May is Glenelly’s flagship estate wine, a blend of Cabernet Sauvignon, Petit Verdot and Merlot from their vineyards in Stellenbosch.
Tasting note
The flagship 2015 Bordeaux blend is etched with underlining fruit power. Fresh, stylish and subtle with dense age-worthy tannins and a long, tight finish.
A blend of 69% Cabernet Sauvignon, 13% Cabernet Franc,11% Merlot, 7% Petit Verdot
Vintage conditions
A great year although a “fast” (early harvest). Thanks to sufficient cold units, full dormancy break was achieved. Bud break occurred 2 weeks early and with warmer days and cooler nights in December, the harvest was 2 weeks earlier than usual. Low pH levels and good acids characterise the harvest.
Vinification details
The grapes were lightly crushed into stainless steel tanks. The fermentation was done by natural yeast with a mixture of rack and returns and open pump overs. There follows post fermentation skin contact over 2-3 weeks and gentle pressing. Malolactic fermentation occurred in French oak barrels. The wine stayed on the lees for a long period of time before racking on average every 4 months, then matured during 24 months in new French oak barrels. During the aging, the wine is clarified with natural egg whites and bottled later.
AWARDS
Platter: 5*
Decanter: 95 pts
Neil Martin: 92 pts
Tim Atkin MW: 94 pts
