The Glen Carlou estate is in Klapmuts, minutes away from the university town of Stellenbosch and less than 35 minutes’ drive from Cape Town. Situated in the Simonsberg-Paarl region of South Africa’s Western Cape, the estate was transformed from being a dairy farm in 1985 to a wine farm which, from 2003, was successfully owned and run by Hess Family Estates. Glen Carlou transferred back to local ownership in 2016 when a South African family consortium bought the estate. Significant investment has been made in the vineyards since then including a vineyard replanting programme of hardier, tougher drought resistant rootstocks and new varietal clonal selections.
elected from vineyards of 15–year–old estate–grown Merlot plantings situated on well–drained Oak Leaf and Glenrosa soils, with a clay–rich subsoil. The blocks underwent a green harvest, which was done at veraison, to ensure concentration and even ripening. Leaves around the bunches were removed 3 weeks before harvesting to safeguard physiological ripeness.
The grapes were hand sorted and lightly crushed in 7 ton steel tanks. Pump overs were done during fermentation, after which extended skin contact followed for between 2–3 weeks. Before being blended, bottled and labelled the wine was matured in seasoned 225 litre French oak barriques for 14 months in which the malolactic fermentation was also completed.