Manual harvests followed by in-vat maceration for 18 hours. The temperature rigorously maintained at 14°. Pressing is gentle. The press juices are separated. The next 24 hours are devoted to the natural decanting of the juice, to eliminate all undesirable herbaceous or mineral particles. Alcoholic fermentation at 20°C. Malolactic fermentation blocked, to preserve intact all its freshness. The wine is stored in vats before bottling.
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Hints of bell pepper mingle with chocolate and sweet berry nuances. Vibrant red fruit combined with plum and vanilla undertones and hints of tobacco leaf, dark fruit and peppermint chocolate, with soft tannins and a velvety finish.
Glen Carlou is situated in the Simonsberg-Paarl region of South Africa’s Western Cape. Of the current 31 blocks planted and which encompass a variety of slopes and aspects, each is nurtured according to its own unique potential, respecting the natural cycles of the vines. A vineyard replanting programme is underway adding 5 hectares per year. Hardier, tougher drought resistant rootstocks and new varietal clonal selections are being planted. Our 145 hectare property transferred back to local ownership when in 2016, Glen Carlou was purchased by a South African family consortium. The rich tapestries of passionate people interwoven with insightful custodians have shaped and continue to develop Glen Carlou. A splendid storyline supports our desirable international reputation of being a trusted, highly awarded and respected wine brand.