Lady May 2010

Glenelly, teknisk ark/fact sheet (glenellyestate.com – linket fra glenellyestate.com, hentet 2026-10-18): 2010 Glenelly Lady May; 90% Cabernet Sauvignon, 5% Petit Verdot, 5% Merlot; alkohol 14.5%. Producentens noter (engelsk): Fact sheet: L A D Y M AY 2010 L A DY M AY I S G L E N E L LY ’ S F L A G S H I P E S TAT E W I N E . E L E G A N T A N D C O M P L E X , T H E W I N E D E V E L O P S F L AVO U R S O F C A S S I S , B L A C KC U R R A N T, DA R K C H E R RY, T O U C H O F G R A P H I T E A N D D E L I C AT E S P I C Y P L U M . F R E S H A N D V I B R A N T, T H E E VO L U T I O N O F T H E W I N E I N T R O D U C E S F L AVO U R S S P E C I F I C T O G L E N E L LY ’ S T E R R O I R . D E E P LY C O L O U R E D A N D P E R F E C T LY B A L A N C E D , T H E W I N E D I S P L AY S A N E XQ U I S I T E S T R U C T U R E W I T H V E LV E T Y TA N N I N S A N D A V E RY G O O D A G I N G C A PA B I L I T Y. C A N A G E DURING 12 TO 18 YEARS. 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. 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 characterized by a warm and dry climate. Good analysis was achieved, especially PH. Good wine quality. Yield 4,5 Tons/HA. 31 Hl/Ha. Harvested by hand from early to mid March.  WINEMAKING The grapes were lightly crushed into stainless steel tanks. The fermentation was done by natural yeast with a mixture of rack and returns and open pump overs. We did post fermentation skin contact for 2-3 weeks and pressed gently. Malolactic fermentation occurred in French oak barrels. The wine stayed on the lees for a long POINTS & AWARDS period of time before racking. Racked on average every 4 months. Matured for 24 months in new French oak barrels. During the aging, the wine is clarified with natural egg whites and bottled later. (4.5 Stars) Platters Guide 2013, SA G R A P E VA R I E T I E S 90% Cabernet Sauvignon, 5% Petit Verdot, 5% Merlot S I LV E R Michelangelo 2012 P R O D U C T I O N 4000 cases - 24,000 bottles 92/100 eRobertparker.com ANALYSIS 2012 Alcohol: 14,5% Vol. pH: 3,72 Total Acidity: 5,5 g/L Residual Sugar: 2,2 g/L