Estate Reserve 2011

Glenelly, teknisk ark/fact sheet (glenellyestate.com – linket fra glenellyestate.com, hentet 2026-10-18): 2011 Glenelly Estate Reserve; 40% Syrah, 40% Cabernet Sauvignon, 10% Merlot, 10% Petit Verdot; alkohol 14%. Producentens noter (engelsk): Fact sheet: E S TAT E R E S E R V E 2011 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 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 F R E S H L O N G F I N I S H . W E AT H E R C O N D I T I O N S – Simonsberg, Stellenbosch Cool Winter ensured a good bud burst; it was 9 days early. 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. Good wine quality.  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 40% Syrah, 40% Cabernet Sauvignon, 10% Merlot, 10% Petit Verdot P R O D U C T I O N 13,000 cases – 78,000 bottles ANALYSIS Alcohol: 14% Vol. pH: 3,7 Total Acidity: 5,4 g/L Residual Sugar: 2 g/L