Lady May 2012

Glenelly, teknisk ark/fact sheet (glenellyestate.com – linket fra glenellyestate.com, hentet 2026-10-18): 2012 Glenelly Lady May; 89% Cabernet Sauvignon, 10% Petit Verdot, 1% Cabernet Franc; alkohol 14.5%. Producentens noter (engelsk): Fact sheet: L A D Y M AY 2012 L A DY M AY I S G L E N E L LY ’ S F L A G S H I P W I N E . C O M PA R E D T O T H E P R E V I O U S V I N TA G E S , T H E 2 0 1 2 I S M O R E B R O O D I N G A N D C O N C E N T R AT E D . I T I S I N T E N S E , D E E P LY C O L O U R E D A N D V E RY S T Y L I S H . T H E N O S E O F F E R S A L L U R I N G I N V I TAT I O N T O B L A C K F R U I T L I K E C A S S I S A N D B L A C K B E R R I E S , A N D T H E N L E A D S T O M O R E R E D F R U I T: R A S P B E R R I E S A N D C R A N B E R R I E S . O N T H E PA L AT E , N O T E S O F T H Y M E , R OA S T B E E F A N D C E DA R C O N T R A S T A G A I N S T T H E B L A C K B E R RY T O N E S . T H E TA N N I N S A R E V E RY F I N E A N D W E L L I N T E G R AT E D , A N D W I L L G I V E T H I S W I N E CONSIDERABLE AGEING POTENTIAL. W E AT H E R C O N D I T I O N S – Simonsberg, Stellenbosch Very dry season with cool conditions during ripening. Winter in 2011 was dry but cold. Bud burst was 7 days earlier than usual and it was very even. Low spring temperatures lead to slow shoot growth. During flowering there was rain which resulted in weak set and loose bunches and increased disease pressure. Favourable, cool conditions from pea bud to veraison. A temperature spike during ripening put the vines under water stress. Harvest was one week ahead, but finished a day early. Wine quality was excellent.  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 POINTS & AWARDS fermentation skin contact during 2-3 weeks and pressed gently. Malolactic fermentation occurred in French oak barrels. The wine stayed on the lees for a long period of time before racking. Racked on average every 4 months. Matured during 24 months in new French oak (4.5 Stars) barrels. During the aging, the wine is clarified with natural egg whites and bottled later. Platters Guide G R A P E VA R I E T I E S 95/100 89% Cabernet Sauvignon, 10% Petit Verdot, 1% Cabernet Franc Tim Atkin MW, 2016 P R O D U C T I O N 4,300 cases - 25,800 bottles ANALYSIS Alcohol: 14,5% Vol. pH: 3,7 Total Acidity: 5,7 g/L Residual Sugar: 2,3 g/L