Price:  £29.95 | Case Rate: £28.46
Ex Tax: £24.96

Glenelly - Lady May 2012

Information

  • Country: South Africa
  • Wine Region: Stellenbosch
  • Wine Area: Simonsberg
  • Wine Maker: Luke O’Cuinneagain
  • Grape: Cabernet Sauvignon
  • Grape Percentage: 90% Cabernet Sauvignon, 10% Petit Verdot
  • Alcohol Percentage: 14.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2023
Duty/Vat Paid
WA: 92 (2010) VS: 90 (2010) JR: 17.5 (2009) WS: 91 (2010) TC: 93 (2009)

Wine tasting notes

LADY MAY is Glenelly's Flagship Estate wine. Elegant and complex, the wine develops flavours of cassis, blackcurrant, dark cherry, touch of graphite and delicate spices. Fresh and vibrant, the evolution of the wine introduces flavours of fynbos reflecting the spcific terroir of Glenelly. Deeply coloured and perfectly balanced, the wine displays an exquisite structure with velvety tannins and a very good aging capability. Can age during 12 to 18 years

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 (2010)92 pts

eRobertParker.com #204 Dec 2012 - Neal Martin - The 2010 Lady May is a blend of 90% Cabernet Sauvignon and 10% Petit Verdot and raised for 24 months in new French oak. It has a ripe bouquet of mulberry, black plum, graphite and a touch of toffee. It is tight at first but unfurls nicely with aeration. The palate is well balanced with ripe blackberry and raspberry fruit laced with soy and black pepper. It demonstrates fine weight and persistency on the finish, although the 2009 showed a little more finesse. Still, this is a very fine wine. Drink now-2019.

Vinous/Antonio Galloni (2010)90 pts

June 2015 by Stephen Tanzer - Full medium ruby. Black cherry, cassis, menthol, bitter chocolate, minerals and spices on the ripe nose. Smooth and seamless, showing lovely early sweetness to the dark berry, graphite and spice flavors. (But this wine is technically very dry, at 1.3 grams per liter residual sugar.) Shows a distinctly cool herbal element and moderate flesh but finishes with harmonious tannins and excellent length. Lay this one down for at least a few years.

JancisRobinson.com (2009)17.5 pts

Tasted Oct 2011 - 90% Cabernet Sauvignon, 10% Petit Verdot. Darker than any other red in this line-up! Very appetising and different from most. Brave level of tannins and dryness for South Africa. A strong Bordelais statement. 14.8% alcohol but only 1.1 g/l RS! Bravo.

Wine Spectator (2010)91 pts

2014 - Solidly built, with cassis bush, blackberry and fig fruit flavors rolled up with charcoal and bittersweet cocoa notes. The rugged tannins are integrated through the finish, lending this a muscular feel. A buried iron accent should emerge with some cellaring. Cabernet Sauvignon and Petit Verdot.

Tom Cannavan (2009)93 pts

Now 90% Cabernet with 10% Petit Verdot, the nose at this stage is far less aromatic, but has a bloody, pencil shaving, cedar quality with graphite and cool black fruit. Supple, creamy palate, very smooth tannins, supple, glossy, has all the svelte sweetness of fruit, almost chocolaty and coffeeish, but never vulgar - the freshness comes through again, drying the finish and giving delicious tang into a long finish. Astonishingly good wines for such young fruit.

Vinification Notes

The grapes were lightly crushed into stainless steel tanks. The fermentation was done by natural yeast with a mixture of rack, returns and open pump overs. We did post fermentation skin contact during 2-3 weeks and pressed gently. Malolactic fermentation occurred in French oak barrels. The wine stayed on the lees for a long period of time before racking. Racked on average every 4 months. Matured during 24 months in new French oak barrels. During the aging, the wine is clarified with natural egg whites, and bottled later.