Bright and light in appearance, the nose abounds with aromas of lemon, white peach, and nectarine, followed by a wet stone minerality. A broad spectrum of intense flavors, from tropical fruit to herbal notes, with a bold minerality. The palate is textured and distinct with well-balanced acidity. An elevated expression of Sauvignon Blanc, fresh and lively, the wine concludes with a punctuated and long, crisp finish.
Harvested at 4:00 am to preserve the freshness of the grapes, each block was fermented separately to allow the terroir to shine before being blended to create the perfect wine. A variety of techniques were used to respect the characteristics of each block. Eighty percent underwent wild fermentation, while 20% was inoculated with Non-Saccharomyces Cerevisiae to enhance complexity and reduce the need for sulfur by providing biological microbial protection instead of chemical protection. Some fermentations took up to two months to finish due to the wild fermentation. Ten percent was barrel-aged in neutral 500L oak barrels. The wine spent six months on the gross lees before blending and bottling.
Winemaker: Matthew Day
Winemaker: Matthew Day
Dating back to 1685 and described as one of the world’s most beautiful wine estates, Klein Constantia is set amidst ancient trees on the upper foothills of the Constantiaberg, with views across False Bay. The perfect location for cool climate wines, Klein Constantia produces some of South Africa’s top wines, including one of the world’s best natural sweet wines, Vin de Constance.
