This is the culmination of years of winemaking refinement and is without doubt the finest red wine produced to date at the Glenelly Estate
Greg Sherwood MW
Lady May, Glenelly
Lady May is Glenelly’s flagship estate wine, a blend of Cabernet Sauvignon, Petit Verdot and Merlot from their vineyards in Stellenbosch.
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
Technical analysis
ALCOHOL
14.5 %
RESIDUAL SUGAR
2.1 g/L
pH
3.52
ACIDITY
5.7 g/L
ORIGIN
South Africa
WINEMAKER
Luke O'Cuinneagain
VARIETY
Red Blend
TIME IN OAK
24 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
No
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*
Tim Atkin MW: 94 pts
Decanter: 95 pts
Vinous: 92 pts
Wine Advocate: 91 pts
Green credentials
Accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss
Lady May, Glenelly
Lady May is Glenelly’s flagship estate wine, a blend of Cabernet Sauvignon, Petit Verdot and Merlot from their vineyards in Stellenbosch.
Balanced, refined and mineral - etched with underlining fruit power. It's fresh, stylish and subtle with dense age-worthy tannins and a long, tight finish. In 2019, a blend of 74% Cabernet Sauvignon, 12% Merlot, 10% Cabernet Franc and 4% Petit Verdot.
Technical analysis
ALCOHOL
14.5 %
RESIDUAL SUGAR
2.4 g/L
pH
3.65
ACIDITY
5.4 g/L
ORIGIN
South Africa
WINEMAKER
Luke O'Cuinneagain
VARIETY
Red Blend
TIME IN OAK
24 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
2014 was one of the wettest seasons in years in Stellenbosch, but wine quality was exceptional. Rain in November and January meant that less irrigation was needed, but disease pressure was higher. Fortunately ideal dry and moderate conditions reigned during ripening in late January and February, while a cooler March helped with hang time on the vine. Harvest was 1 week later than normal.
Vinification details
The grapes were lightly crushed into stainless steel tanks. Natural fermentation took place with a mixture of rack and returns and open pump-overs. Extended skin contact for 2-3 weeks was followed by a gentle pressing. Malolactic fermentation occurred in French oak barrels where the wine remained on the lees for a long period of time before racking, every 4 months on average. Matured for 24 months in new French oak barrels.
Awards
Tim Atkin MW: 96 pts
Vinous: 93 pts
Platter: 5*
Green credentials
Accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss
This top-end Stellenbosch Cabernet lives up to the Bordeaux pedigree of its legendary owner, May de Lencquesaing.
Tim Atkin MWLady May, Glenelly
Lady May is Glenelly’s flagship estate wine, a blend of Cabernet Sauvignon, Petit Verdot and Merlot from their vineyards in Stellenbosch.
Sappy and refined with distinct minerality and etched with underlining fruit power, it is fresh, stylish and subtle with dense, ageworthy tannins and a long, tight finish. 85% Cabernet Sauvignon, 7% Cabernet Franc, 4% Petit Verdot and 4% Merlot.
Technical analysis
ALCOHOL
14.5 %
RESIDUAL SUGAR
2.6 g/L
pH
3.64
ACIDITY
5.9 g/L
ORIGIN
South Africa
WINEMAKER
Luke O'Cuinneagain
VARIETY
Red Blend
TIME IN OAK
24 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
The 2013 harvest started two weeks later than normal. A prolonged winter into September followed by a cool spring meant a delay in bud burst by 14 days. However, cold and wet conditions helped with an even bud burst and meant the vines had enough water for the warm conditions later in the season. A warm November and moist soils lead to dense canopies which meant greater management was needed. Due to a warm dry December later cultivars ripened earlier and the earlier cultivars later, which lead to pressure in the cellar.
Vinification details
The grapes were lightly crushed into stainless steel tanks. Natural fermentation took place with a mixture of rack and returns and open pump-overs. Extended skin contact for 2-3 weeks was followed by a gentle pressing. Malolactic fermentation occurred in French oak barrels where the wine remained on the lees for a long period of time before racking, every 4 months on average. Matured for 24 months in new French oak barrels.
Awards
Tim Atkin MW: 95 pts
Vinous: 93 pts
Platter: 4.5*
Green credentials
Accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss
The latest in a trio of very impressive releases from Glenelly.
Tim Atkin MWLady May, Glenelly
Lady May is Glenelly’s flagship estate wine, a blend of Cabernet Sauvignon, Petit Verdot and Merlot from their vineyards in Stellenbosch.
Elegant and complex, fresh and vibrant, the wine develops flavours of cassis, blackcurrant, dark cherry and delicate spicy plum, flavours specific to Glenelly’s terroir. Deeply coloured and perfectly balanced, it displays excellent structure with velvety tannins and a very good ageing capability of up to 15-18 years. 89% Cabernet Sauvignon; 10% Petit Verdot; 1% Cabernet Franc.
Technical analysis
ALCOHOL
14.5 %
RESIDUAL SUGAR
2.0 g/L
pH
3.68
ACIDITY
5.4 g/L
ORIGIN
South Africa
WINEMAKER
Luke O'Cuinneagain
VARIETY
Red Blend
FINED USING
Egg white
TIME IN OAK
24 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
No
Vintage conditions
A very dry season with cool conditions during ripening, winter in 2011 was dry but cold. Bud burst was very even, occurring 7 days earlier than usual. Low spring temperatures lead to slow shoot growth, while rain during flowering resulted in weak set and loose bunches and increased disease pressure. Favourable, cool conditions dominated from pea bud to veraison, while a temperature spike during ripening put the vines under water stress. Harvest was one week ahead, but finished a day early.
Vinification details
The grapes were hand harvested, then lightly crushed into stainless steel tanks for fermentation with natural yeasts using a mixture of rack and returns and open pump overs. Malolactic fermentation occurred in French oak barrels where the wine stayed on the lees for a long period of time before racking on average every four months. Matured for 24 months in new French oak barrels.
Awards
Tim Atkin MW: 95 pts
Green credentials
Accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss
As the vines mature at Glenelly (they were only planted in 2004) so this Cabernet-based Bordeaux blend continues its ascent towards the top of the Cape pile.
Tim Atkin MWLady May, Glenelly
Lady May is Glenelly’s flagship estate wine, a blend of Cabernet Sauvignon, Petit Verdot and Merlot from their vineyards in Stellenbosch.
A shade lighter in colour than the 2010 vintage, the nose is more open with red rather than black fruits. Tea leaf, roast beef and thyme notes contrast intense raspberry aromas. The palate offers no less character, with powerful chewy tannins and a silky savoury finish. Seamless oak gives a hint of spice, and support for the medium to full body.
Technical analysis
ALCOHOL
14.5 %
RESIDUAL SUGAR
1.3 g/L
pH
3.65
ACIDITY
5.7 g/L
ORIGIN
South Africa
WINEMAKER
Luke O'Cuinneagain
VARIETY
Red Blend
FINED USING
Egg white
TIME IN OAK
24 months
SULPHUR
Total: 95 Free: 20
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
No
Vintage conditions
A cool winter ensured a good bud burst, nine days earlier than normal. Cool conditions during berry set lead to loose bunches, and berry size was smaller than in other years. December was characterized by a warm and dry climate.
Vinification details
The grapes were hand harvested, then lightly crushed into stainless steel tanks for fermentation with natural yeasts using a mixture of rack and returns and open pump overs. Malolactic fermentation occurred in French oak barrels where the wine stayed on the lees for a long period of time before racking on average every four months. Matured for 24 months in new French oak barrels.
Awards
Tim Atkin MW: 95 pts
Platter: 4.5*
Veritas 2015: Silver
eRobertParker.com: 92 pts
Green credentials
Accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss