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The natural exposure to the fruit from Glenlee lignified the stems of the clusters, so that after harvesting, 25% of the fruit was whole cluster in the fermenter. After 9 days of cold soak, fermentation took off and was completed in a week. Cuvaision was limited to 20 days, after which the wine was pressed and put into barrel (40% new) for 10 months. It was taken out of barrel, and bottled unfined and unfiltered.
AROMA AND PALATE:
- Glenlee 2012 has an attractive red color with paler edges due to the high whole cluster proportion.
- The nose captures some arresting wildness, with tangy red fruits buried in some wonderful flavours of rolling hills, wild flowers, ink, rock, earth and char.
- The palate is filling, coated with a lovely silky flow.
- The tannins are agreeably sure handed, guiding the finish into its amalgam of sweet fruit and an earthy, mineral core.