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Grape Varieties:
57% Shiraz, 33% Cabernet Sauvignon and 10% Merlot.
Harvest
Report: Good rains in early spring followed a generally cooler
and drier winter than normal. Flowering and berry set stages went
off homogenously. Ripening was slow and the harvest slightly later
than in 2003.
Wine Making: The
grapes are lightly crushed into stainless steel tanks, and
fermentation is started immediately. After fermentation, the grapes
were left on the skins for 3 weeks before pressing. Malolactic
fermentation took place in French oak barrels before the blend was
made and aged for 12 months in the same barrels (1/3 new oak, 1/3
one year old, 1/3 two years old barrels).
Tasting Notes:
Glenelly Hill 2004 is showing a bright and deep colour, with some
flavours of red fruits and spices nicely supported by velvety
tannins. This wine is well balanced, elegant with a lot of length
and delicacy. |