Glenelly
Summary
Glenelly Estate is a 123-hectare Stellenbosch property established in 2003 by former Château Pichon Lalande owner May de Lencquesaing, with 66 hectares of predominantly Bordeaux varieties planted on decomposed granite soils at elevations between 150-400 meters. The estate employs traditional French winemaking techniques in its gravity-flow winery, where reds age extensively in French oak and vineyard management emphasizes low yields and sustainable practices that honor both Bordeaux heritage and South African terroir.
Heritage & Leadership
Glenelly Estate was established in 2003 when May de Lencquesaing, former owner of the prestigious Bordeaux Château Pichon Longueville Comtesse de Lalande, purchased 123 hectares of land on the southern slopes of the Simonsberg Mountain in Stellenbosch, South Africa. At 78 years old, May embarked on this new venture with a vision to create wines that would stand alongside the world's best. The estate released its first vintage in 2008, marking the beginning of Glenelly's contribution to South Africa's fine wine landscape.
May de Lencquesaing's background includes 30 years at the helm of Pichon Lalande in Bordeaux, where she developed her expertise in viticulture and winemaking. Her family's wine heritage stretches back to 1783, providing a foundation of knowledge that she brought to the Cape Winelands. In 2017, May, at 92, handed over day-to-day operations to her grandchildren while remaining actively involved as the estate's matriarch. Nicolas Bureau serves as the estate's Managing Director, overseeing operations while maintaining the vision established by his grandmother.
Vineyards & Wines
Glenelly's vineyards occupy 66 hectares of the estate's total 123 hectares, situated at elevations between 150 and 400 meters above sea level on the southern and eastern slopes of the Simonsberg Mountain. The vineyard parcels benefit from diverse aspects and altitudes, creating multiple microclimates that influence grape development. The soils consist primarily of decomposed granite with underlying clay layers, providing good drainage while retaining essential moisture during the growing season.
The estate focuses on Bordeaux varieties, with Cabernet Sauvignon comprising 40% of plantings, followed by Merlot, Cabernet Franc, and Petit Verdot. Chardonnay represents the primary white variety at 15% of total plantings, while Syrah accounts for 10%. The vineyard management emphasizes low yields, with production averaging 7 tons per hectare to ensure concentration and quality.
Glenelly produces several distinct wine collections, including the flagship Lady May (a Cabernet Sauvignon-dominated blend), the Estate Reserve series, and the Glass Collection range. Each tier reflects different expressions of the estate's terroir, with specific vinification approaches tailored to each wine's intended profile.
Philosophy & Practice
Glenelly's winemaking philosophy combines French tradition with South African terroir, emphasizing minimal intervention to express site-specific characteristics. The winery, completed in 2009, utilizes gravity flow principles throughout the production process, eliminating the need for pumping and reducing mechanical stress on the wine.
The estate practices sustainable farming methods, including cover cropping between vine rows to improve soil health and reduce erosion. Water conservation measures include rainwater collection systems and moisture monitoring to optimize irrigation. While not certified organic, Glenelly implements integrated pest management to minimize chemical inputs.
For red wine production, fermentation occurs in temperature-controlled stainless steel tanks followed by malolactic fermentation and aging in French oak barrels. The flagship Lady May ages for 24 months in 70% new French oak, while the Estate Reserve wines typically see 15-18 months in 25% new oak. Chardonnay undergoes partial barrel fermentation with regular lees stirring, followed by 10 months aging in French oak with approximately 40% new barrels.
The winemaking team, led by winemaker Jerome Likwaba since 2017, maintains a hands-on approach throughout the growing season and production process. Their technical precision reflects May de Lencquesaing's Bordeaux heritage while embracing the distinctive characteristics of Stellenbosch's climate and soils.