Glenelly Lady May 2016

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Glenelly
Lady May 2016

Vintage : 2016
Country : South Africa
Region : Stellenbosch
Subregion
Type : Red
Style Rich and Spicy
Format : 75cl
Alcohol : 14,5°
Grappes : 90% Cabernet Sauvignon, 10% Petit Verdot

Experts		Score	Vintage
RP	Robert Parker	92+	2014
WE	Wine Enthusiast	93	2013
TA	Tim Atkin	95	2012
JS	James Suckling	92	2012
DCT	Decanter	90	2012
WS	Wine Spectator	89	2012
W&S	Wines & Spirits	90	2011
VN	Vinous (Antonio Galloni)	90	2010

More information on wine critics and ratings

Description
Video
Reviews
From the same producer

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 aging capability.

Can age during 12 to 18 years.

Robert Parker (RP) : 92+ Points (2014)

A blend of 89% Cabernet Sauvignon, 10% Petit Verdot and 1% Cabernet Franc, the 2014 Lady May begins with a dark, dusty, brooding nose with aromas of oak spices, dusty blackberry, black plum, sage and a rocky minerality. Medium to full-bodied, the wine is balanced with dusty dark red fruit essence that gives way to gripping tannins. Concluding with a long, dusty and drawn-out finish, persistent flavors of bitter dark chocolates, mature cedar and dusty black cherries continue to evolve after the wine has left the mouth. Give it some time in the cellar for the tannins to settle, and I recommend decanting up to an hour before pouring. This will age well until its twentieth birthday. 48,000 bottles were produced.

Wine Enthusiast (WE) : 93 Points (2013)

This is a beautiful, expressive wine, with loads of potpourri, dried floral and cinnamon-spice notes that lead on the nose and ride atop the decadent fruit tones of blackberry, boysenberry and black plum flesh. The palate is full and smooth, yet not overdone or overly opulent, with more of those ripe black fruit flavors that are partnered with tones of tilled earth, licorice, light char and freshly ground coffee. The tannins are structuring, yet well integrated into the mix, with a long finish to seal the deal.

Tim Atkin (TA) : 95 Points (2012)

The latest in a trio of very impressive releases from Glenelly, this is a blend of Cabernet Sauvignon with 10% Petit Verdot. It’s a structured, well-balanced, smoky cuvée that combines freshness with concentration and latent power. The tannins are very fine indeed.

James Suckling (JS) : 92 Points (2012)

Freshly picked blackcurrants, pressed violets, dried herbs and licorice, as well as a hint of burnt-blackberry essence. Full-bodied and tannic, but well-structured with a lovely serving of acidity. A chewy finish. Drink in 2021. A blend of 89% cabernet sauvignon, 10% petit verdot and 1% cabernet franc.

Decanter (DCT) : 90 Points (2012)

A leafy, broody expression of Cabernet with more classical nuances of leather, spice, red currant and cigar box. Firm, chewy and serious. Drinking Window 2018 - 2023

Wine Spectator (WS) : 89 Points (2012)

Fully mature but still giving some pleasure, as mulled plum and black currant fruit is liberally scored with charcoal, smoldering tobacco and dried sage notes. Shows a cedar echo on the finish. Cabernet Sauvignon, Petit Verdot and Cabernet Franc. Drink now. 2,150 cases made.

Wines & Spirits (W&S) : 90 Points (2011)

Clean and precise, this cabernet has a small-berry ripeness, like choke cherries that managed to get sweet. The structure is tight, holding floral notes hard against the tannins, even as the wine is smooth. For grilled steak. Cape Classics, NY

Vinous (Antonio Galloni) (VN) : 90 Points (2010)

June 2015 by Stephen Tanzer - Full medium ruby. Black cherry, cassis, menthol, bitter chocolate, minerals and spices on the ripe nose. Smooth and seamless, showing lovely early sweetness to the dark berry, graphite and spice flavors. (But this wine is technically very dry, at 1.3 grams per liter residual sugar.) Shows a distinctly cool herbal element and moderate flesh but finishes with harmonious tannins and excellent length. Lay this one down for at least a few years.

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