South Africa 2023 – 3. Day Out In Constantia

The vast Constantia estate was established in a sheltered valley with decomposed granite soils and facing False Bay by Simon van der Stel, the first governor of the Cape, in 1685. Muscat grapes were planted and winemaking started in 1692. After Van der Stel’s death in 1712, Constantia was divided into three Bergvliet, Groot Constantia and Klein Constantia.

Klein Constantia is only 20 km from Cape Town.

The Kramat – an holy shrine of Islam, with the grave of Sheikh Abdurahman Matebe Shah lies at the gateway to Klein Constantia. Sheikh Abdurahman was the last of the Malaccan Sultans, whose ancestors established the first Malaysian Empire. He was banished to the Cape by Dutch invaders in 1667.

The Kramat

The grave of Sheikh Abdurahman

At Klein Constantia, the visit started with a “Wine Safari” – a scenic drive in an open top Landrover through the vineyards on the eastern slopes and foothills of the Constantiaberg reaching up from 70 to 343 metres above sea level.

Tasting Cap Classique during “Wine Safari”

The Klein Constantia Cap Classique Blanc de Blanc 2019 was served during the “Wine Safari.” Grapes for this 100% Chardonnay wine were selected from a single block, one of the oldest located on the lower slopes of Klein Constantia. Harvested early in the season in numerous batches to ensure complexity, freshness, fruit and intensity. This marks the first vintage that this dry Cap Classique was crafted with zero dosage. The grapes were whole-bunch pressed using only the free- run juice and fermented, before being aged in a combination of stainless steel tank and barrels for 7 months. Following blending, bottling and secondary fermentation, the wine was aged for a further 38 months before disgorging. ABV id 11.5%. (16).

A Winery Tour followed.

The Constantia Signature Tasting

Seven Klein Constantia wines were tasted including two vintages of Sauvignon Blanc.

Riesling 2018: 100% Riesling. The grapes were left on the skins for a period of 4 days before pressing, followed by a wild and spontaneous fermentation. The wine underwent cold fermentation and was left on the gross lees in tank for 6 months. It spent a further 6 months in neutral French oak before blending and bottling. pH 3.08, residual sugar 4.3 g/l and ABV 13.5%. Aromatic, full and balanced Riesling with an hint of sweetness. (16)

Metis sauvignon Blanc 2018: The flower on the label is an hybrid of the South African Protea and French Iris. Grapes were harvested from 4.00am from a selection of 6 different high lying blocks – a combination of biodynamic, organic and sustainbly farmed vineyards. No sulphur was added at crush and fermentation was wild. The wine was left to mature on the lees for a period of 12 months in a combination of stainless steel tank as well as 20% neutral oak barrels. 100% Loire style Sauvignon Blanc. pH 3.26, residual sugar 2.2 g/l, ABV 14%. (15.5)

Sauvignon Blanc 2022: The 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 100% Sauvignon Blanc wine is made up of 52 passes through 42 different parcels. Selected batches are combined to create the blend. Harvested at 4am in order to preserve the freshness of the grapes. Each block is fermented separately and blended. 80% wild fermentation, 20% was inoculated with Non saccharomyces Cerevisiae in order to enhance complexity and reduce the requirements of sulphur by providing a biological microbial protection as opposed to a chemical protection. Some ferments took up to 2 months to finish due to the wild fermentation. 10% was barrel aged in neutral oak 500L barrels. It spent 6 months on the gross lees before blending and bottling. ABV is 13.5%, residual sugar 2.3 g/l and pH 3.3. The wine is rich and intense. (16).

Estate Red Blend 2020: 69 % Cabernet Sauvignon, 28% Malbec & 3% Petit Verdot, bunch and berry sorted. Malo lactic fermentation in 40 % new French oak barrels. The wine is aged for 15 months before blending and bottling. Deep ruby red, lively nose of red fruit & red peppercorns with oak spice. Full-bodied with grippy tannins. Long rich finish. ABV 14%. (16).

Anwilka 2017: 55% Syrah, 31% Cabernet Sauvignon 14% Petit Verdot. Grapes were hand picked in small crates. Sorting occurred before and after destemming. Alcoholic fermentation in stainless steel tronconic tanks. Lengthy pump-overs and extended maceration ensured a gentle extraction of ripe polyphenols. The wine spent total of 19 months in wood, 50% new French Oak 400 liter barrels, the remaining 50% in 2nd fill. Deep ruby red with aromas of dark red fruit and oak spice. Elegant, complex & finely structured. Persistent, savoury finish. ABV 14%. (17)

Vin de Constance 2020: Exceptional vintage. 100% Muscat de Frontignan. Harvest started in early March and was completed within 3 weeks, unlike typical harvests where it can take up to 2 months. 19 passes through the vineyards. Each batch was processed separately with the majority of them receiving only 2 weeks skin contact before pressing. Various components blended to achieve the perfect balance between sugar, acidity and alcohol. Fermentation stopped naturally. The wine was aged for 1.5 years in 50% new 500L Hungarian & French oak barrels, followed by a further 1.5 years in a large format wooden foudre. Barrels were then selected with only the best being chosen to make up the final blend. The wine is bright gold with red apple and toffee aromas and flavours of Seville marmalade, quince, candied ginger & stone fruit. Fresh and lively, the palate is full bodied and silky. It is a drier style of Vin de Constance with a long zesty and complex finish. ABV is 13.5%, residual sugar 172 g/l & pH 3.92. (18).

The post tasting alfresco lunch was at Jonkershuis Restaurant in front of Van der Stel’s Cape Dutch-style Manor House of Groot Constantia wine estate.

Manor House of Groot Constantia

The final event at Constantia was a tasting at High Constantia Boutique Wine Cellar on a small corner of the original Constantia Estate, with owner/winemaker David van Niekerk.

With David van Niekerk

Comments

Like Stephen, reading the blog about Klein Constantia brought back wonderful memories of our family holiday to SA in 2008.

We spent some time staying in Constantia itself and I was able to sneak away for a short 15 minute drive to the vineyard.

I still remember the view as you entered the gate, up a short incline and then saw the estate in its full glory spread out in front of you.

I remember thinking that this must be what it’s like when you die and end up in heaven.

Despite my impromptu visit, the staff very generously let me join a booked group tasting that had just begun.

Everyone was very generous and welcoming.

I still have the 2002 Vin de Constance I bought that day. Good with Xmas pudding I think! (Or maybe at a forthcoming LLL!!!)

Thanks for the memories!

Dr. David Scullion) Harrogate, 22/12/23

Thank you Bernard for sharing and for the special mention. Thank you too for all you do in promoting South African wine! Much appreciated and will share with the Constantia estates mentioned too. Wishing you a happy Christmas season, Melissa (Southerland), Cape Town, 21/12/23

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The visit to the Kramat, Constantia Estates and lunch at Jonkershuis were arranged by wine guide Melissa Southerland of Vindigo Travel, Cape Town.

Published 21/12/23

Post views: 17 – (24/12/23)