The Lady May Cabernet is sappy and refined, with a distinct minerality and underlying fruitiness. Made primarily from Cabernet Sauvignon with Cabernet Franc, Petit Verdot, and Merlot grapes blended in, it is fresh and subtle, with dense well-aged tannins and a long, tight finish. The result of a slightly delayed harvest in 2013, this wine has a greater balance and more complex aroma than previous vintages. It was matured for 24 months in brand new French oak barrels and clarified with natural egg whites prior to bottling.
A red meat kind of wine, this is the bottle you pop open for a beautiful rare to medium-rare steak—like our Chilled Sher Wagyu Striploin by Makati Shangri-La. Or if you prefer, a nice, juicy burger. Have it with short rib or roast lamb with a side of portobello mushrooms. This wine is great with hard cheeses like aged Cheddar or Gouda and blue cheeses like Stilton or Gorgonzola. Still looking for an appropriate side dish? Make yourself a cheesy polenta!
The winelands of the western South African Cape are a temperate region similar to the Médoc region in Bordeaux. The vineyards of Glenelly Estate are located between the Atlantic and Indian Oceans, enjoying a prime microclimate conducive to grape ripening. Stellenbosch wineries generally plant their vines on west-facing slopes, but Glenelly lucked out on the cooler east-facing ones, allowing their grapes to mature slowly at an even rate.
Store unopened red wines in a cool, dry, and dark place safe from constant vibration. Keep your bottle horizontal in a wine rack or cellar to retain the moistness of the cork. The ideal temperature for storage is between 16 to 18°C. Once opened, a bottle will be good for 3 to 5 days standing upright in the refrigerator.