Stellenbosch. Blackcurrant, cherry, a touch of spices and chocolate.

79 in stock

SKU: 00305 Categories: ,


Very complex nose with flavours of blackcurrant, cherry, a touch of spices and chocolate. Big and rich in the mouth with sweet cassis and firm but rounded tannins.



GRAPE Cabernet sauvignon CLOSURE Screwtop


DRY     *________|________|________|________|     SWEET

LIGHT     |________|________|________*________|     FULL BODIED

NO OAK     |________|________*________|________|     OAKY


Additional information

Glenelly Estate

Glenelly Estate is situated in Idas Valley, Stellenbosch, on the southern slopes of the Simonsberg Mountain. Its origins date back to the 17th century when Simon van der Stel, Governor of the Cape, gave the land to the French Huguenot François Villon in 1682. In 1812 the estate remained in French hands when it passed on to Johan Peter de Villiers.

So … why in 2003 did May de Lencquesaing, then owner of the famous Château Pichon Longueville Comtesse de Lalande purchase the estate? Why after 30 years in the wine business in France would she decide to plant vines in South Africa? Why would an ‘older’ lady invest in this ‘younger’ democracy and start a new adventure?

Because she believes in the soil, the micro climate and the potential for quality wines. Because she believes in continuing the long relationship between the French and winemaking in South Africa going back more than three centuries. And because she believes in South Africa and wishes to play a part in its economic development.

Winemaking at Glenelly is considered an art form and 2009 saw the inauguration, on this 128ha estate, of a winery which is a stellar example of modern methods, design and environmental awareness.


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.


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