Lady May

This structured wine pairs beautifully with hearty dishes such as grilled lamb, venison, or beef. It would also complement rich stews and dishes with a smoky element​.

Winemaker Dirk and assistant Lehandri endeavour to make Glenelly wines as naturally as possible with wild yeast fermentation and no acidification. The team follows a minimal intervention approach to winemaking yet intensive sorting and care is taken when receiving the grapes. We use France’s most recognised coopers (mostly from Taransaud, Boutes and Sylvain) to ensure a gentle and precise elevage, preserving the identity of the terroir of Glenelly. Hygiene is of utmost importance in the cellar and a combination of both hot water and ozonated water is used for cleaning.

Glenelly Estate is located in the Ida's Valley, Stellenbosch, on the southern slopes of Simonsberg Mountain. The 2019 vintage faced some challenges due to the climate, but meticulous grape sorting and good viticulture practices ensured an impressive wine​.

Aged for a total of 24 months: 12 months as individual components in 30-40% first-fill French oak, followed by another 12 months post-blending in 75% first-fill French oak barrels​.

The wine was vinified using a minimal intervention approach. It underwent wild yeast fermentation and no acidification was performed. The individual components of the wine (Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot) spent 12 months in 30-40% new French oak barrels, after which the blend was assembled and returned to 75% first-fill French oak barrels for another 12 months​.