Estate Reserve 2013

Glenelly, teknisk ark/fact sheet (glenellyestate.com – linket fra glenellyestate.com, hentet 2026-10-18): 2013 Glenelly Estate Reserve; 47% Cabernet Sauvignon, 23% Merlot, 15% Syrah, 11% Cabernet Franc, 4% Petit Verdot; alkohol 14.5%. Producentens noter (engelsk): Fact sheet: E S TAT E R E S E R V E 2013 G L E N E L LY E S TAT E R E S E RV E I S T H E S I G N AT U R E R E D B L E N D O F T H E E S TAT E . T H E 2 0 1 3 V I N TA G E I S A L L A B O U T E L E G A N C E W I T H U N D E R LY I N G P OW E R . B O L D A R O M AT I C S O F B L A C K B E R R I E S , C R A N B E R RY A N D B L A C KC U R R A N T A R E F O L L OW E D BY H I N T S O F S AVO U RY, S P I C Y P L U M W I T H T O U C H E S O F C E DA R A N D F L O R A L T O N E S . T H E PA L AT E E N T RY H A S G O O D R I C H N E S S W I T H F I N E TA N N I N S U P P O R T E D BY T H E R I P E F R E S H F R U I T A N D H I N T S O F S P I C E . V E RY B A L A N C E D OA K I N T E G R AT I O N W I T H A FRESH LONG FINISH. W E AT H E R C O N D I T I O N S – Simonsberg, Stellenbosch The harvest started two weeks later than normal. A prolonged winter into September followed by a cool spring meant a 14-day delay in bud burst. Higher than average rainfall occurred between June and September. Cold and wet conditions helped with even bud burst and meant the vines had enough water for the warm conditions later in the season. There was good weather during flowering and berry set. A warm November and moist soils led to dense canopies which meant greater management was needed. During berry set the vines were subject to some heat stress and wind damage. Due to a warm dry December, later cultivars ripened earlier and the earlier cultivars later, which led to pressure in the cellar. Smaller berry size. Wines have great balance and complex aromatics, wines of distinction.  WINEMAKING The grapes were hand sorted and lightly crushed into stainless steel fermentation tanks. POINTS & AWARDS 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, followed by extended skin contact for 2-3 weeks. The wine was placed in French oak barrels to 93/100 undergo malolactic fermentation. Matured for 18 months in French oak and racked on Tim Atkin MW 2018 average every four months. 91/100 G R A P E VA R I E T I E S Vinous 2018 47% Cabernet Sauvignon, 23% Merlot, 15% Syrah, 11% Cabernet Franc, 4% Petit Verdot 91/100 P R O D U C T I O N Wine Mag.co.za 2018 10366 cases – 62200 bottles ANALYSIS Alcohol: 14,5% Vol. pH: 3,7 Total Acidity: 5,4 g/L Residual Sugar: 1,73 g/L