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Lady May

Glenelly, Lady May 2013

R475

3 in stock

Notes

85% Cabernet Sauvignon, 7% Cabernet Franc, 4% Petit Verdot and 4% Merlot

‘A wine made for ageing; the 1873 Lafite-Rothschild is our benchmark,’ – Luke O’Cuinneagain, Winemaker

Glenelly was established in 2003 with a clear vision to produce long-ageing fine wine. Much work has gone into the vineyards, cellar and winemaking but, more notably, their old-world patience has contributed to an excellent 2013 Glenelly Lady May.

This is pedigree Stellenbosch Cabernet at its very best. Since 2011, there has been a real sense of refinement to this cuvée. We included the 2013 Lady May in our 2018 AIP investment offering and the 2015 was included in our first Stellenbosch en-primeur campaign. Tasting the impressive quality of their future releases, up to the 2017 en-primeur, leads us to expect both the demand and the reputation of this fine flagship to only escalate.

The Glenelly Lady May 2013, one of the finest Stellenbosch reds, fulfils the great expectations of this grand terroir. It shows poised fruit, a chiselled palate and classy, refined tannins. Every serious collector should have this wine in their cellar.

Tasting notes:
'A worthy successor to the 2012, this top end Stellenbosch blend (marrying Cabernet Sauvignon with Cabernet Franc, Merlot and Petit Verdot) lives up to the Bordeaux pedigree of its legendary owner, May-Eliane de Lencquesaing. Sappy, refined and mineral-etched, it’s fresh and stylish and subtle, with dense, age worthy tannins and a long, tight finish. Drink: 2019-2030.' – Tim Atkin MW, 95/100

'Lady May is Glenelly's flagship estate wine. The 2013 is a worthy successor to the 2012. This top end Stellenbosh Cabernet Sauvignon lives up to its Bordeaux pedigree of its legionary owner, May De Lencquesaing. It is sappy, refined and mineral. The wine is etched with underling fruit power. It is fresh, stylish and subtle with dense age worthy tannins and a long, tight finish.' – Luke O’Cuinneagain, Winemaker

Viticulture:
The harvested started two weeks later than normal. A prolonged winter into September followed by a cool spring meant a delay in budburst by 14 days. Higher than average rainfall occurred during June to September. Cold and wet conditions helped with an even bud burst and meant the vines had enough water for the warm conditions later in the season. There was good weather during flowering and berry set. Warm November and moist soils lead to dense canopies which meant greater management was needed. During berry set there was some heat stress and wind damage that took place. Due to a warm dry December later cultivar ripened earlier and the earlier cultivars later,which lead to pressure in the cellar. Smaller berry size. Wines have great balance and complex aromatics, wines of distinction

Vinification:
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. Racked on average every 4 months. Matured during 24 months in new French oak barrels. During the aging, the wine is clarified with natural egg whites and bottled later.

85% Cabernet Sauvignon, 7% Cabernet Franc, 4% Petit Verdot and 4% Merlot

‘A wine made for ageing; the 1873 Lafite-Rothschild is our benchmark,’ – Luke O’Cuinneagain, Winemaker

Glenelly was established in 2003 with a clear vision to produce long-ageing fine wine. Much work has gone into the vineyards, cellar and winemaking but, more notably, their old-world patience has contributed to an excellent 2013 Glenelly Lady May.

This is pedigree Stellenbosch Cabernet at its very best. Since 2011, there has been a real sense of refinement to this cuvée. We included the 2013 Lady May in our 2018 AIP investment offering and the 2015 was included in our first Stellenbosch en-primeur campaign. Tasting the impressive quality of their future releases, up to the 2017 en-primeur, leads us to expect both the demand and the reputation of this fine flagship to only escalate.

The Glenelly Lady May 2013, one of the finest Stellenbosch reds, fulfils the great expectations of this grand terroir. It shows poised fruit, a chiselled palate and classy, refined tannins. Every serious collector should have this wine in their cellar.

Tasting notes:
'A worthy successor to the 2012, this top end Stellenbosch blend (marrying Cabernet Sauvignon with Cabernet Franc, Merlot and Petit Verdot) lives up to the Bordeaux pedigree of its legendary owner, May-Eliane de Lencquesaing. Sappy, refined and mineral-etched, it’s fresh and stylish and subtle, with dense, age worthy tannins and a long, tight finish. Drink: 2019-2030.' – Tim Atkin MW, 95/100

'Lady May is Glenelly's flagship estate wine. The 2013 is a worthy successor to the 2012. This top end Stellenbosh Cabernet Sauvignon lives up to its Bordeaux pedigree of its legionary owner, May De Lencquesaing. It is sappy, refined and mineral. The wine is etched with underling fruit power. It is fresh, stylish and subtle with dense age worthy tannins and a long, tight finish.' – Luke O’Cuinneagain, Winemaker

Viticulture:
The harvested started two weeks later than normal. A prolonged winter into September followed by a cool spring meant a delay in budburst by 14 days. Higher than average rainfall occurred during June to September. Cold and wet conditions helped with an even bud burst and meant the vines had enough water for the warm conditions later in the season. There was good weather during flowering and berry set. Warm November and moist soils lead to dense canopies which meant greater management was needed. During berry set there was some heat stress and wind damage that took place. Due to a warm dry December later cultivar ripened earlier and the earlier cultivars later,which lead to pressure in the cellar. Smaller berry size. Wines have great balance and complex aromatics, wines of distinction

Vinification:
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. Racked on average every 4 months. Matured during 24 months in new French oak barrels. During the aging, the wine is clarified with natural egg whites and bottled later.

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TA 95

Country

ZA

Region

Stellenbosch

Style

Red

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