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.