Glenelly Glass Collection Cabernet Sauvignon 2018
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This classic Cabernet Sauvignon is crafted from various blocks of vines on the estate, giving it complexity and balance. Youthful, leafy and very pure, with blackcurrant fruit, tangy acidity and the fine tannins that are the hallmark of the glass collection wines. Inspired by antique glasses from May de Lencquesaing’s private collection, Glenelly’s Glass Collection celebrates the parallels between the art of making wine and the art of making glass. Both glass and fine wine come from poor soil, and just as the glassblower breathes life into glass, the winemaker’s love gives life to wine.
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May-Eliane de Lencquesaing, formerly of Pauillac Château Pichon Comtesse, acquired this property in 2003, convinced it could produce high-quality wines – her focus largely on Bordeaux varieties. Glass Collection is the second label and over-delivers big-time for the price. A very pretty nose of florals, dried herbs and red and black berries. The palate is elegant and understated with pure fruit and fine tannins. Drinking Window 2020 - 2027
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Wine Enthusiast
There’s a lovely herbal character upfront on the nose of this wine, expressed in waves of black currant leaf, fresh cigar tobacco and licorice root. That earthy impression is supported by ample tones of cassis, blackberry and plum at the core. The palate is medium in weight but defined in structure, with moderately gripping tannins and a lengthy, fruit skin-fueled finish.
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Located on the southern slopes of the Simonsberg, Glenelly is owned by May-Eliane de Lencquesaing, Bordeaux doyenne and former owner of Chateau Pichon Longueville Comtesse de Lalande. Struck by the tremendous potential of South Africa's terroir and the beauty of the country, Mme de Lencquesaing decided to embark on a French adventure on African soil. She purchased Glenelly in 2003, and subsequently planted 66 of the property's 128 hectares to vineyards. The first estate-grown fruit came on line in 2007, and Glenelly's state-of-the-art winery building was completed in 2009. The wines are fermented naturally and made with as little intervention as possible, seeking to achieve the perfect balance of French style and South African terroir.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.
Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.
South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.