Bordeaux Blend: 59% Cabernet Sauvignon, 23% Merlot, 13% Cabernet Franc, 5% Petit Verdot. 

Lady May is glenelly’s flagship estate wine. The 2020 bordeaux blend pays tribute to the pedigree of its legendary owner, may de lencquesaing. The wine shows concentrated aromas of cassis, dark berries, with hints of mocha and cedar wood. the palate has lovely fruit purity, polished tannins and a long, refined finish.

In honour of May de Lencquesaing’s 100th birthday, a special label graces the Lady May 2020 vintage. With the words “Celebrating a Century of Life” and a subtle ‘100’ woven behind the statue emblem, it pays quiet tribute to a remarkable legacy. A rare collector’s item for your cellar.

The grapes were hand-picked and lightly crushed before being transferred into stainless steel tanks. Fermentation occurred naturally, with extraction carefully managed by limiting pump-overs to a maximum of two per day. Following fermentation, the wine remained in contact with the skins for an additional 2-3 weeks. It was then matured for a total of 24 months in 300L French oak barrels. Initially, the wine spent 12 months aging as individual components in 30-40% first-fill barrels. Subsequently, after blending, it was returned to 75% first-fill barrels for an additional 12 months.

Tasting Notes: An inviting and complex bouquet layers rich blackcurrant, cassis, damson, and dark plum with herbaceous fynbos, mint, and subtle floral notes. Careful integration with French oak provides underlying nuances of pencil shavings, mocha, and cedar. Medium- to full-bodied with remarkable fruit purity and bright acidity. The mouthfeel is defined by finely packed, polished, and dense tannins that lead to a long, refined, and pleasantly austere finish.

Food Pairing: Full-bodied Bordeaux-style red blend featuring rich dark fruit, cedar, and firm tannins. It pairs beautifully with richly flavored, hearty dishes that cut through its tannins, such as grilled ribeye steak, herb-roasted Karoo lamb, or slow-braised beef short ribs. Steak & Venison: Grilled T-bone, ribeye, or springbok rump, where the wine's acidity and dark fruit lift the charred, savory flavors of the meat. Rich Stews: A hearty beef or lamb stew, or braised venison, which resonates with the wine's spicy and plum notes. Vegetarian Pairings: A rich mushroom and red wine risotto complements the wine's earthy complexity.

AWARDS
Tim Atkin MW 2024 96 Points
Neal Martin - Vinous 2024 93 Points
James Suckling 2024 94 Points

ANALYSIS: ALC 14.43% | TA 5.7g/L | pH 3.52 | RS 2.8g/L