Estate Reserve 2010

Glenelly, teknisk ark/fact sheet (glenellyestate.com – linket fra glenellyestate.com, hentet 2026-10-18): 2010 Glenelly Estate Reserve; 36% Syrah, 34% Cabernet Sauvignon, 20% Merlot, 10% Petit Verdot; alkohol 14.5%. Producentens noter (engelsk): Fact sheet: E S TAT E R E S E R V E 2010 T H E E S TAT E R E S E RV E I S T H E ‘ S I G N AT U R E B L E N D ’ O F G L E N E L LY. I T C O M B I N E S T H E R I C H , S AVO U RY C H A R A C T E R O F S Y R A H , R I P E F R U I T A N D H I N T S O F P E P P E R - S P I C E W I T H T H E S P E C I F I C F L AVO U R S O F C A B E R N E T S AU V I G N O N , B L A C K B E R R I E S , C H E R R I E S , C A S S I S A N D F L O R A L T O N E S . I T I S S U P P O R T E D BY A F I R M TA N N I N S T R U C T U R E W I T H E L E G A N T OA K I N T E G R AT I O N . T H E PA L AT E E N T RY P R E S E N T S A T R E M E N D O U S C O N C E N T R AT I O N O F F L AVO U R S W I T H A G R E AT C O M P L E X I T Y A N D A FRESH LONG FINISH. W E AT H E R C O N D I T I O N S – Simonsberg, Stellenbosch Post 2009 harvest temperature to January were higher than normal. Cool conditions during berry set lead to loose bunches. Berry size was smaller than other years. December was characterised by a warm dry climate Good analysis was achieved, especially pH. Yield 7,5 Tons/HA. 50 Hl/Ha.  WINEMAKING 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. G R A P E VA R I E T I E S 36% Syrah, 34% Cabernet Sauvignon, 20% Merlot, 10% Petit Verdot P R O D U C T I O N 13,333 cases – 80,000 bottles ANALYSIS Alcohol: 14.5% Vol. pH: 3,69 Total Acidity: 5,5 g/L Residual Sugar: 1.9 g/L