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Glenelly Estate Reserve Red 2012

  • JS91
  • WS90
750ML / 14% ABV
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  • WS92
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3.7 7 Ratings
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3.7 7 Ratings
750ML / 14% ABV

Winemaker Notes

Glenelly estate reserve is the signature red blend of the estate. Rich powerful aromatics of red fruits, plum and blackberries initially present themselves, followed hints of savory, spicy Syrah with touches of cedar and floral tones. The palate entry has good richness of ripe fresh fruit and pepper-spice supported by a firm, balanced tannins. Very good oak integration with a fresh long finish.

Blend: 45% Cabernet Sauvignon, 38% Syrah, 11% Petit Verdot, 6% Merlot,

Critical Acclaim

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JS 91
James Suckling
Blackberry compote, pressed violets, mulberries and some eucalyptus. Full body, lots of delicious fruit, firm tannins and a flavorful finish. Drink in 2020. A blend of cabernet sauvignon, merlot, petit verdot and syrah.
WS 90
Wine Spectator
Mature, showing a broad, loamy swath of currant and blackberry fruit flavors that have melded with smoldering tobacco and worn leather notes. Cabernet Sauvignon, Shiraz, Petit Verdot and Merlot. Drink now through 2019.
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Glenelly

Glenelly

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Glenelly, South Africa
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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.

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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.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

STC205736_2012 Item# 515160

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