Glen Carlou Grand Classique 2013

R150.00

R150.00 | Club R127.50

 

Striving towards the perfect blended balance, this complex yet elegant wine has a vibrant dark red colour with hints of herbal and violet aromas folded into layers of dark chocolate and savoury notes, underlined by liquorice spice and dried peach aromas. It is smooth and supple on the palate with ripe tannins, good concentration and persistent plush finish.

 

The name Bordeaux derives from the French au bord de l’eau which means “along the waters”. Bordeaux red wine is typically Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. Carmenère are also allowed.

Tasting Notes

These wines often have great fruit concentration, softer tannins and are long-lived.

Awards

Grand Classique 2012

 

Silver: International Wine and Spirit competition: 2015
John Platter Guide 2016: 4 stars
John Platter Guide 2017: 4 stars

 

Grand Classique 2011

 

John Platter Guide 2015: 4 stars
Neil Martin, Wine Advocate: 86 points, October 2014
Silver: International Wine and Spirit Competition 2014
Taj Classic Wine Trophy 2014: Bacchus Trophy
Miguel Chan: 92 points
Tim Atkin: 88 points
Marc Hinton, Enobytes: 91 points

Additional Information

Varieties

Cabernet Sauvignon 50%, Malbec 20%, Merlot 13%, Petit Verdot 9%, Cabernet Franc 8%

Harvest Date

February & March 2013

Analysis

Alc: 14% | RS: 2.1 | TA: 6.0g/l | pH: 3.55

Fermentation

3-4 weeks in stainless steel tanks which were pumped over 3-4 times a day as required. 1-2 weeks maceration on skins

Ageing

18 months: 30% new French oak (225 litre, 40% second fill and 30% third fill French oak (225 litre)

Bottling Date

August 2016

Winemaker’s Note

The 2013 harvest season exceeded the expectations of the South African wine industry, with a particularly healthy crop. The harvest also started late, causing extended hang-time for the earlier ripening red cultivars, which paved the way for a solid vintage.

Food Pairing & Recipes

Enjoy with beef sirloin, oxtail and smoked bone marrow croquette, celeriac puree, poached pear, celeriac and hazelnut dressing.

Fact Sheets
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