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ELEGANCE, RESTRAINT, IMPRESSIVE QUALITY CHARACTERISE GLENELLY RELEASES

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The elegance is apparent long before you open the bottle. A simple cream label, minimal wording that tells you what you need to know: “Lady May, 2012, Glenelly, Stellenbosch”. The only illustration - a small gold outline of a lady in a long flowing gown, standing among what looks like tall reeds.

 

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Apparently the picture reflects May de Lencquesing’s return to her roots at Chateau Pichon Longueville Comtess de Lalande In Bordeaux.

There can be few winelovers who do not know the story of the magnificent Glenelly estate, its remarkable owner, its exceptional wines and its Gallic bistro – all situated just outside Stellenbosch. And, of course, its fine glass exhibits.

This Grande Dame – May de Lencquesing –– bought the former fruit farm in 2003 when a youthful 78 and set about transforming it into a top destination and beautiful setting for producing her vision – “to craft the finest Cabernet Sauvignon blend outside of France...”

Today, after 15 years, she regards this patrician blend of 89% cabernet sauvignon, 10% petit verdot, finished with a splash of cab franc as her legacy. The grapes were carefully chosen, hand-sorted , naturally fermented in tanks for a few weeks before being transferred to oak barrels where malolactic fermentation took place. The wine was then left to age for 24 months in fine French oak, producing an intense, dark and complex blend. On the nose, wafts of a range of berries, on the palate the dark berry flavour melds with meaty notes and classic cedar balanced by fine tannins. Alcohol levels of 14,5% are not obvious., but it’s easy to know that this is a blend with great ageing potential, worth putting away for a few years to increase enjoyment. Whereas one’s first gourmet choice for a great pairing would be beef, chef Christophe DeHosse of The Vine Bistro also suggests his fillet of lamb with roasted root veggies and Parisienne gnocchi and thyme jus. The recommended retail price is R490.

 

In the mean time, celebrate summer with cellarmaster Luke O’Cuinneagain’s delightful 2016 Glenelly’s Reserve Chardonnay – or try the 2017 which has recently been released.

 

 

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These are stylish, restrained rich, complex wines, the 2016 with citrus both on the nose and in the long finish. It has attracted high scores and gold medals from three current competitions – Decanter World Wine Awards, Old Mutual Trophy wine show and the Six Nations Challenge . Pair now with gourmet fish or poultry creations, see below.

The 2017 offers aromas of vanilla and butterscotch, moves on to citrus on the palate. Moderate 13% alcohol levels, lightly oaked, it was aged for 10 months in 500 litre French oak barrels. Like its predecessor, it’s beautifully crafted, finely balanced, fresh and delicious now but will keep and mature further for a decade – if you are strong-minded enough to do so. Pair it with rich seafood or poultry creations or try the classic salmon trout recipe from Chef Dehosse which combines a rich beurre blanc with locally farmed salmon trout.To book forthe Bistro or for more information, tel: 021 809 6444 or email bistro@glenelly.co.za

 

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FRESH SALMON TROUT S WITH GLENELLY ESTATE RESERVE CHARDONNAY

4x 150g pieces of salmon trout fillet

20g butter

salt and pepper

Sauce:

1 small onion peeled and finely chopped

50ml red wine vinegar

50ml dry white wine

3-4 black peppercorns

150ml cream

150g butter

Vegetable julienne:

1 large carrot, pared

1 leel well washed

1 stick celery washed

butter

A few hours before, season the fish with salt and pepper. Heat a frying pan, add the butter. When the butter starts foaming, sear the fish skin side-up for about 3 minutes. Remove when browned and set aside.

To make the vegetable julienne, slice the carrot, leek and celery into very fine, long strips. Gently cook the vegetables in a little butter starting with the leeks and celery, then add the carrots. When soft, remove from the heat and set aside.

To make the sauce, combine the chopped onion, wine, vinegar and peppercorns in a saucepan. Bring to boil and allow to reduce until almost no liquid is left .Add the cream and bring to boil again and pass through a fine strainer .Pour back into the saucepan. When almost ready to serve, return sauce to the heat, bring to the boil and whisk in the butter bit by bit.

Meanwhile, finish cooking the fish in an oven preheated to 180°C for 8-10 minutes.

Reheat the vegetable julienne in a pan and transfer it to a hot serving dish or individual plates, top with the fish and pour over the sauce. Serve immediately. Serves 4.

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