Technical Specifications
Grape Varieties Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot
Cabernet Sauvignon75%
Cabernet Franc10%
Merlot10%
Petit Verdot5%
Drinking Window Drink now or hold for up to 25 years
Region Stellenbosch
Soil Decomposed granite with clay subsoil, Allowing good drainage
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Hand-Picked, Destemmed, Lightly Crushed, Transferred To Stainless Steel Tanks
Natural Yeast Yes
Maceration 21 days
Oak Aging 24 months (730 days)
Oak Details 75% First Fill New Oak
First Fill New Oak75%
Production Details Aged 24 months in French oak barrels: first 12 months as individual components in 30-40% first-fill barrels, subsequently after blending returned to 75% first-fill barrels for a further 12 months. Vineyards planted on southeast-facing slopes of Simonsberg. Hand-picked, destemmed, lightly crushed grapes transferred to stainless steel tanks. Fermentation with natural yeast, extraction carefully managed by limiting pump-overs to maximum two per day. Skin contact for 2-3 weeks post-fermentation.
Producer Information
Website
Address
Glenelly Estate, Stellenbosch, 7600, South Africa
Phone
+27 (21) 809 6440
Email
Owner
May-Eliane de Lencquesaing