Glenelly Estate Reserve Red 2012
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James
Suckling -
Wine
Spectator -
Robert
Parker
Product Details
Your Rating
Somm Note
Winemaker Notes
Blend: 45% Cabernet Sauvignon, 38% Syrah, 11% Petit Verdot, 6% Merlot,
Professional Ratings
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James Suckling
Blackberry compote, pressed violets, mulberries and some eucalyptus. Full body, lots of delicious fruit, firm tannins and a flavorful finish. Drink in 2020. A blend of cabernet sauvignon, merlot, petit verdot and syrah.
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Wine Spectator
Mature, showing a broad, loamy swath of currant and blackberry fruit flavors that have melded with smoldering tobacco and worn leather notes. Cabernet Sauvignon, Shiraz, Petit Verdot and Merlot. Drink now through 2019.
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Robert Parker's Wine Advocate
The 2012 Estate Reserve Red is a blend of 45% Cabernet Sauvignon, 38% Shiraz, 11% Petit Verdot and 6% Merlot, and the wine seems to be going through the change. While no longer young, fresh and vibrant, nor fully mature and aged, the fruit is slightly dried with a soft herbal edge and a lovely mineral tension. Medium to full-bodied, the wine offers soft tones of oak at the center, held together with the profile of dried blackberries, plum and black cherry with flavors of sage and mint, ending with lively tannins on the lingering finish. It will mature and will be lovely to drink over the next 4 to 6 years.
Other Vintages
2017-
Robert
Parker -
James
Suckling
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Robert
Parker -
Wine
Enthusiast -
James
Suckling
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Robert
Parker
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Robert
Parker -
Wine
Enthusiast
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Wine
Spectator
Located on the southern slopes of the Simonsberg, Glenelly is owned by May-Eliane de Lencquesaing, Bordeaux doyenne and former owner of Chateau Pichon Longueville Comtesse de Lalande. Struck by the tremendous potential of South Africa's terroir and the beauty of the country, Mme de Lencquesaing decided to embark on a French adventure on African soil. She purchased Glenelly in 2003, and subsequently planted 66 of the property's 128 hectares to vineyards. The first estate-grown fruit came on line in 2007, and Glenelly's state-of-the-art winery building was completed in 2009. The wines are fermented naturally and made with as little intervention as possible, seeking to achieve the perfect balance of French style and South African terroir.