Glass Collection Cabernet Sauvignon 2021

Glenelly, teknisk ark/fact sheet (glenellyestate.com – linket fra glenellyestate.com, hentet 2026-10-18): 2021 Glenelly Glass Collection Cabernet Sauvignon; 100% Cabernet Sauvignon; alkohol 14.3%. Producentens noter (engelsk): Fact sheet: GLASS COLLECTION CABERNET SAUVIGNON 2021 THIS VIBRANT STELLENBOSCH CABERNET REPRESENTS A BLEND OF DIVERSE PARCELS SOURCED FROM GLENELLY'S SLOPES, ENCAPSULATING THE ESSENCE OF THE SIMONSBERG MOUNTAIN. IT CARRIES A YOUTHFUL, LEAFY NATURE AND REMARKABLE PURITY, HIGHLIGHTING NOTES OF BLACKCURRANT PASTILLE FRUIT. LIVELY ACIDITY COMPLEMENTS THE WINE, WHILE SHOWING REFINED TANNINS THAT ARE THE HALLMARK OF THE GLASS COLLECTION WINES. W E AT H E R C O N D I T I O N S – Simonsberg, Stellenbosch • The post-2020 harvest period experienced arid and hot conditions, leading to premature leaf shedding and inadequate carbohydrate reserve establishment. • Rainfall arrived later than usual in the rainy season, starting at the end of May, which postponed the establishment of cover crops. • Despite a wet winter, temperatures remained relatively mild, enabling a successful dormancy break. • Bud break emerged 14 days behind schedule due to chilly and damp soil conditions, coupled with general climate trends. • Flowering experienced mild weather, contributing to optimal fruit set. • Abundant moisture in the soil played a role in the development of substantial, lush canopies. • Veraison occurred later than usual and extended over a prolonged cycle due to the moderate climatic conditions. • A notably cooler ripening season prompted a harvest delay of 2 weeks in comparison to 2020; however, the fruits achieved impeccable balance. WINEMAKING • The grapes were destemmed and lightly crushed into stainless steel tanks. • The fermentation was allowed to start naturally, and 2 pump-overs were conducted daily to ensure optimal extraction. • Post fermentation skin contact occurred for 2-3 weeks before undergoing gentle press. • Matured in 300L French oak barrels for 12 months. G R A P E VA R I E T I E S 100% Cabernet Sauvignon PRODUCTION 22,000 cases – 132,000 bottles ANALYSIS Alcohol: 14.26 % Vol. Total Acidity: 5.4 g/L pH: 3,64 Residual Sugar: 2,6 g/L