The 2016 vintage was earlier than anticipated due to El Niño which caused a very warm and dry spring and summer conditions. Despite being the second year of drought,
the Constantia Valley had enough rain, safeguarding moisture in the root zone, unlike some warmer regions
in the country. We are also protected from the extreme heat by our proximity to the ocean, experiencing
predominantly cool night time temperatures allowing for the perfect raisining conditions for the quick
development of sugar while retaining a good natural acidity. The 2016 vintage of the Muscat de Frontignan was fleeting yet exemplary. The result is a complex wine with
high acidity and a perfect balance on the palate. A great expression of the new generation of Vin de Constance.
Deeply complex and robust, the nose is layered with Seville orange marmalade, honeysuckle and ginger. Unctuously full bodied with intense flavours ranging from dried mango to fresh vanilla and lively citrus zest. These allow for the perfect balance on the palate, showing restrained concentration with a pithy astringency and a mouth-watering finish.
Food Matching Blue cheese (Stilton), goat cheese, fruit desserts, foie gras.
Terroir Situated between the cool Atlantic and warmer Indian Ocean in Constantia’s historic wine route, Klein Constantia’s vines rest in 600 million year old granite decomposed granite. Located between 35 metres and 350 metres above sea level, with a constant sea breeze above 150 metres, temperatures remain cool, preserving the fruit during ripening.
With the ocean a mere 10 kilometres away, the wind plays an important factor, too, often stressing the vineyard and resulting in an increase in concentration and flavour in the fruit.
Climate Constantia’s peninsular climate is unique:
“The mountainous air which blows from Constantiaberg over Table Mountain is perfumed with a fragrance of ocean drifts emitted at the rendezvous of the Atlantic and Indian Ocean currents – a situation not to be found anywhere else in the world.”Klein Constantia receives about 1000mm of rain annually, and the mean February temperature is 20.6C."
Geology Constantiaberg’s 600 million-year-old granite soils – predominantly deep, fertile, yellow-brown and reddishbrown Oakleaf on the lower slopes, with dry, gravelly, less fertile Glenrosa with a saprolite subsoil higher up."
Harvest Manual, late harvest of shrivelled grapes. From 04h00 in the morning to ensure cooler, better quality grapes. Accountability and quality control system in place for pickers.
Vinification Use of dedicated tanks intended for perfect maceration and fermentation of the Vin de Constance. Each batch harvested - from the riper berries with good acidity to the raisins for sugar concentration - forms a unique component and as such is kept separate and treated differently until the final blending process which can take up to 6 months. Maturation was an average of 3 years, with 50% in 500L barrels and 50% in brand new French Oak Foudres.
Aging The wine was aged in a combination of 50% new French oak, Hungarian oak and French Acacia. It was left for a period of 3 years in barrel on the gross lees before racking out and blending. It spent a further 6 months in tank before bottling.
Residual sugar 172.7
Tim Atkin 98 Points! & Best Sweet Wine of the Year 2019!
Vinous 97 Points!
Jancis Robinson 18.5/20 Points!
Decanter Platinum - 97 Points!
Wine Advocate 94 Point!
James Suckling 96 Point!