Price:  £15.95 | Case Rate: £15.16
Ex Tax: £13.29

Glenelly - Estate Reserve Red Blend 2012

Information

  • Country: South Africa
  • Wine Region: Stellenbosch
  • Wine Area: Simonsberg
  • Wine Maker: Luke O’Cuinneagain
  • Grape: Shiraz Cabernet
  • Grape Percentage: 42% Shiraz, 40% Cabernet Sauvignon, 14% Merlot and 4% Petit Verdot
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2022
Duty/Vat Paid
WA: 92 (2009) VS: 91 (2009) JR: 16.5+ (2009) WS: 90 (2009) JP: 4.5 Stars (2009) TC: 91 (2007)

Wine tasting notes

Grand Vin de Glenelly is the signature red blend of the estate, the wine has a deep, dark, rich colour. The wine offers an elegant complex bouquet developing aromas of cassis, spicy plums with notes of toast in the background. The palate has a great intensity and concentration with fantastic freshness and fine elegant, but well structured tannins.

Winery Information

Glenelly

Glenelly Estate lies in the Idas Valley, en route from Stellenbosch to Franschhoek on the beginning of the Helshoogte Pass. Its origins date back to the 17th century. Simon van der Stel, Governor of the Cape, gave the land to the French Huguenot Fran?ois Villon in 1682. In 1812 the estate remained in French hands when it passed on to Johan Peter de Villiers. The vineyards are a heritage site which is revered in Glenelly's holistic approach. The architecture of the main cellar building allows.. read more

Expert Reviews

Wine Advocate/Robert Parker (2009)92 pts

Nov 2015 - Neal Martin - The 2009 Grand Vin de Glennelly is a late release because the Shiraz took longer to mature and integrate with the Cabernet. A blend of 42% Shiraz, 40% Cabernet Sauvignon, 14% Merlot and 4% Petit Verdot, it has an intense bouquet with licorice-tinged black fruit, incense and touch of marmalade. The palate is medium-bodied with supple tannin, well judged acidity, and clove-tinged black fruit with a sedate and harmonious finish. This feels very accomplished.

Vinous/Antonio Galloni (2009)91 pts

May/June '13 by Stephen Tanzer - Good dark red-ruby. Slightly reduced aromas of blackberry, cassis, clove, tobacco and licorice, with a violet topnote providing lift: distinctly Old World in character (like Bordeaux topped up with Syrah back in the day?). Wonderfully dense and pliant, with harmonious ripe acidity and a savory character giving definition and class to the dark berry and spice flavors. Finishes rich but classically dry, with a full dusting of suave tannins.

JancisRobinson.com (2009)16.5+ pts

Tasted Jan '15 - The blend is 42% Syrah plus mainly Cabernet Sauvignon and other bordeaux varieties.Deep crimson. Syrah dominates when it?s young which has hindered sales, but it?s receding now and this is a fine, spicy well integrated red blend. Pretty serious. Ripe but not sweet and good tannin quality. GV

Wine Spectator (2009)90 pts

Oct '14 - A dark, toasted style, with ganache and Turkish coffee notes out front, backed by mint, steeped currant and warmed fig fruit at the core. The ganache edge lingers through the fleshy finish. Shiraz, Cabernet Sauvignon, Merlot and Petit Verdot.

John Platter (2009)4.5 stars

Was 'Grand Vin de Glenelly'. Elegant & accessible shiraz/Bordeaux blend, earlier drinking than Lady May. 2009 with polished dark berry fruit laced with spice & supple tannins.

Tom Cannavan (2007)91 pts

The first wine released from the property, this is 40% Shiraz, and large proportions of the other grape, with only 1% Petit Verdot - which is all there was at that point. "A chameleon wine," says Luke explaining that it sometimes seems dominated by the Shiraz, but is now showing more of the Bordeaux character. A nice bit of Bordeaux-like animal and game, savoury, cedary, very nice black fruit. The palate has a silkiness, a really gentle, supple tannin quality and very fine fruit flavours: juicy, with a bit of cherry and blackcurrant-skin grip. Deliciously savoury and racy.

Vinification Notes

The grapes were hand sorted and lightly crushed into stainless steel fermentation tanks. They were given a cold soak for three days before allowing the natural fermentation to start. Three pump overs a day were done on the tanks during fermentation, after which they underwent extended skin contact for 2-3 weeks. The wine was placed in French oak barrels to undergo malolactic fermentation. Matured for 18 months in French oak and racked on average every four months.