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Glenelly Grand Vin de Glenelly 2007

Other Red Blends from South Africa
  • RP91
14% ABV
  • RP92
  • WS90
  • RP91
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3.9 9 Ratings
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3.9 9 Ratings
14% ABV

Winemaker Notes

Grand Vin de Glenelly is the estate's signature red blend. It exhibits great intensity and complexity, with finegrained tannins that are firm yet elegant. The rich, savory character of Shiraz is enhanced by lush, concentrated flavors of blackberry, cherry and cassis, supported by floral tones and notes of tobacco and spice.

44% Shiraz, 31% Cabernet Sauvignon, 24% Merlot, 1% Petit Verdot

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
Cropped at 44 hectoliter per hectare, the 2007 Grand Vin de Glenelly is a blend of 44% Shiraz, 31% Cabernet Sauvignon, 24% Merlot and 1% Petit Verdot raised for 18 months in one-third new oak. It has a very ripe, broody bouquet with blackberry, iodine, cassis and a touch of brine that handles the oak very well. The palate is medium-bodied with good acidity and very impressive harmony, the oak is seamlessly integrated and leads to a very seductive, tobacco and spice-tinged finish. This should age well. Drink now-2017.
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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 Château 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.

South Africa

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With an important wine renaissance is 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.

Other Red Blends

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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.

YNG768029_2007 Item# 109191