"88/100 Neal Martin, Vinous
The 2019 Cabernet Sauvignon Glass Collection is one of the best from this range, displaying better delineation and more varietal expression in its blackberry, tobacco and light sous-bois scents. The palate is medium-bodied with ripe, pliant tannins and sweet black cherry fruit laced with soy toward the finish. Fine."
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.
In 2003 May de Lencquesaing, then owner of the famous Château Pichon Longueville Comtesse de Lalande purchased the estate. After 30 years in the wine business in France she chose this site due to her belief in the soil, the micro climate and the potential for quality wines, her belief 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.
Glenelly's Glass Collection range of wines is inspired by May de Lencquesaing's private collection of antique glasses.
Winter was cold and wet, helping with soil moisture after the 2018 drought. Although a cool spring, there was good bud burst. Fluctuations in weather during flowering and berry set, resulted in loose, uneven bunches with small berries and veraison started earlier than usual. Cool conditions during growing season also led to uneven bunch ripening, however, much needed heat in February accelerated the harvest of the early varietals and evened out bunches. The harvest was challenging with wet conditions from the end of February to the end of March meant a long 3 weeks break during harvest. This was a positive in that it increased ripening time. The harvest was smaller than previous years but of high quality.
The grapes were lightly crushed into stainless steel tanks and fermentation done with natural ambient yeast with a mixture of rack-and-returns and open pump-overs. Post fermentation skin contact occurred for 2-3 weeks before undergoing gentle pressing. Malolactic fermentation takes place in French oak barrels and racked on average, every 4 months. Matured during 12 months in oak.
