Klein Constantia

Vin de Constance

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KC_vd_14

R 985

Ready to ship   available 60 +

2014


Cultivar:

100% Muscat de Frontignan

Country:

South Africa

Rating:

There are currently no ratings available.

Specifications:

14.09% alc vol Sugar g/l: 166.3
Type: Dessert Cellaring Potential: 20 yrs+
Origin: Constantia Appellation: Constantia

Tasting Notes:

Bright and yellow gold in colour. The nose displays aromas of citrus, ginger and fresh nutmeg. Elegant, well rounded in acidity with a creamy mouthfeel, the flavours follow through offering a zesty mid palate. Full and refreshing, the wine concludes with a long and concentrated finish.

Almond
Almond

Citrus
Citrus

Ginger
Ginger

Nutmeg
Nutmeg

Kings vied for possession of this wine; Louis Philippe sent emissaries from France to fetch it; Napoleon drank it on the island of St Helena to find solace in his lonely exile; Frederick the Great and Bismarck ordered it; and the English Prime Minister – who had sampled it with much delight at Downing Street – made sure that regular consignments from the Cape were delivered to Buckingham Palace for the King.

The 2014 harvest started later than usual due to a long, wet winter. Dry and moderate conditions during ripening lead to effective raisining in late March/ early April.

The wine was aged in a combination of 60% 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.

In order to create the perfect blend, a variety of techniques are utilized to optimally produce each component. Throughout the season we harvest in batches, from the riper berries that have great acidity to the raisins for sugar concentration. Thesebatches form the perfect ratio between sugar, alcohol and acidity which allows the wine to stop fermentation naturally and without intervention. This wine is the culmination a great attention to detail, form bunch and berry sorting to barrel aging and cellaring.

Food pairing

Foie gras on brioche with vendage tardive wine jelly.

Dessert Hard Cheese Poultry Seafood
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