Andrew Koerner’s Glenlofty winemaking team at Blue Pyrenees includes Chris Smales and viticulturist Sean Howe. Jointly, this team accounts for many year’s winemaking, many medals, trophies and other awards. In addition, they all seem to have fun producing outstanding wines – the Blue Pyrenees brand is increasingly recognised across the world.
Andrew’s team have embraced Glenlofty not as a competitor but as a new member of a blended family. They have a major stake in the long term success of the Glenlofty brand.
Glenlofty’s wide array of vineyard blocks mean a challenging array of ripening times, so orchestrating these takes real skill, often through weeks with an absolute minimum of sleeping time.
Glenlofty vintage timing is typically a little behind that of Blue Pyrenees, which helps coordinate the two crushes. Winery processing aims to minimally intervene in natural fermentation processes, with wild yeasts a feature, especially in the reds.
Oak treatment is focused on use of first-class new French oak. New barriques from fine-grain medium-toast oak sourced from the forests of the Allier, Vosges and Nevers forests are being tracked, with best results so far from Allier and Vosges.
More detail of Glenlofty winemaking practices as they develop will be added to this website.
The whole Glenlofty company is singleminded – shareholders, vineyard team, winemaking team and all those Glenlofty specialists working across the world to help get a Glenlofty premium wine into your glass. Singleminded means dedicated to building Glenlofty into a leading member of the Pyrenees wine fraternity.