Very much a wine that is built to last, this is ripe, tannic and intense, combining cut grass and green herb aromas with lots of cedarwood, cigar box and structured dark berry fruit. Cabernet Sauvignon leads the way, supported by 31% Cabernet Franc, Merlot and Petit Verdot. Possibly just a little figgy on the finish. 2022-29 94/100 Tim Atkin MW
Lady May is Glenelly’s flagship Estate wine made from 74% Cabernet Sauvignon, 12% Merlot, 10% Cabernet Franc, 4% Petit Verdot.
Flowering and berry set was good. Vigorous growth happened due to high soil moisture content, which was a result of the wet winter. Therefore the bunches required more canopy management. Rain in November and January meant that we needed less irrigation, but disease pressure was higher, and stricter controls were needed. Ideal dry and moderate conditions reigned during ripening in late January and February. Cooler March helped with hang time on the vine Harvest was 1 week later than normal due to late cold winter. Stellenbosch had one of the wettest seasons in years, but the wine quality is exceptional.
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. We did post-fermentation skin contact during 2-3 weeks and pressed gently. Malolactic fermentation occurred in French oak barrels. The wine stayed on the lees for a long period of time before racking. Racked on average every 4 months. Matured for 24 months in new French oak barrels. During the ageing, the wine is with natural egg whites and bottled later.
Total Acidity: 5,43 g/L
Residual Sugar: 2,43 g/L