Light and bright in appearance. Fresh aromas of grapefruit, limes and kiwi burst on the nose. The palate is moreish with balanced flavors of quince, citrus blossom, umami and a bittersweet aspect. Salivating with fresh salinity, lively and a vibrant acidity. Textured and expressive, the wine concludes with a long crisp finish.
Our Sauvignon Blanc is quintessential Klein Constantia - it is the pure expression of our terroir. In the 40 years since planting the first Sauvignon Blanc at Klein Constantia, we have had the opportunity to gain a deep understanding of our site and how to achieve vine balance.
The Sauvignon Blanc vineyards range from an altitude of 70m up to 340m, are east to south facing and consist of Table Mountain sandstone and decomposed granite. The wine is made up of 38 different parcels. Selected batches are combined to create the perfect blend that is Klein Constantia Sauvignon Blanc.
Our Sauvignon Blanc is quintessential Klein Constantia - it is the pure expression of our terroir. In the 40 years since planting the first Sauvignon Blanc at Klein Constantia, we have had the opportunity to gain a deep understanding of our site and how to achieve vine balance.
The Sauvignon Blanc vineyards range from an altitude of 70m up to 340m, are east to south facing and consist of Table Mountain sandstone and decomposed granite. The wine is made up of 38 different parcels. Selected batches are combined to create the perfect blend that is Klein Constantia Sauvignon Blanc.
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
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
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.
