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.
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 with natural egg whites and bottled later.
74% Cabernet Sauvignon,
10% Cabernet Franc,
4% Petit Verdot
Alcohol: 14.5% Vol
Total Acidity: 5,43 g/L
Residual Sugar: 2,43 g/L
In 2003, at the age of 78, May de Lencquesaing, then owner of the famous Chateau Pichon Longueville Comtesse de Lalande, a Grand Cru Classe from Pauillac, Bordeaux, purchased the estate, part of the original Ida’s Valley farm, granted in 1682 by Simon van der Stel. With a nod to the French Huguenot settlers 300 years before, she set about planting vines to replace the existing fruit trees, realising her vision of establishing a thriving winery that best utilises the soils and microclimate of the valley and supports local economic development and the community. And thus Glenelly was born.
The 1738 stamp of the Glenelly wine label significes nearly 250 years of the family’s involvement in the wine industry which continues into the 21st century at Glenelly. Their ancestor, Elie Miaihe, was granted the title of ‘royal wine broker’ in 1783. May de Lencquesaing (nee Miaihe), continues this tradition together with her grandchildren, Nicolas Bureau and Maxime Bureau.