Lady May is Glenelly’s flagship Estate wine. Elegant and complex, the wine develops flavours of cassis, blackcurrant, dark cherry, touch of graphite and delicate spicy plum. Fresh and vibrant, the evolution of the wine introduces flavours specific to Glenelly’s terroir . Deeply coloured and perfectly balanced, the wine displays an exquisite structure with velvety tannins and a very good ageing capacity.
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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 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. Matured during 24 months in new French oak barrels.
In the vineyard
Winter was late, but cold enough to break dormancy. Low rainfall hence low soil moisture levels which lead to stress later in the season. Ideal spring which lead to good even bud burst. Warm weather especially from end October to end January. This lead to restricted growth, smaller berries and lower bunch mass. The harvest was a week earlier. The harvest was smaller than previous years.
Ageing
This wine can be enjoyed now, however, it will benefit with ageing and can be cellared for a further 15 years in the proper conditions.
Cultivar
80% Cabernet Sauvignon, 8% Merlot, 6% Cab franc and 6% Petit Verdot
Food Pairing
This wine pairs well with butterflied leg of lamb.
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