Klein Constantia

Vin de Constance

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standard courier: 3 working days

KC_vd_15

R 1,095

Ready to ship   available 60 +

2015


Cultivar:

Muscat de Frontignan

Country:

South Africa

Rating:

98 Points - Tim Atkin

Specifications:

13.97% alc vol Sugar g/l: 172.7
Type: Dessert Cellaring Potential: 40 yrs+
Origin: Constantia Appellation: Constantia

Tasting Notes:

Vibrant and tantalizing from the bright, golden appearance to the lingering, zesty finish. The nose is layered with aspects of citrus blossom, honeycomb and stone fruit which follow through onto the palate. Full bodied, the mouthfeel is rich and creamy with a refreshing acidity.

Stonefruit
Stonefruit

Honeycomb
Honeycomb

Orange Blossom
Orange Blossom

Orange Peel
Orange Peel

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.

This harvest marked the first year of the long 3 year drought in the Cape, resulting in the earliest harvest of Muscat de Frontignan we have had since 1986. It was also the year of the terrible fires that raged through the Cape Peninsula.

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.

With the renovated cellar, we could make use of dedicated tanks intended for perfect maceration and fermentation of the Muscat. Throughout the season we harvested in batches - from the riper berries that have great acidity to the raisins for sugar concentration. Each batch is kept separate and treated differently. These batches make up the perfect ratio between sugar, alcohol and acidity which allows the wine to stop fermentation naturally and without intervention.

Food pairing

Foie gras on brioche with vendage tardive wine jelly.

Dessert Hard Cheese Poultry Seafood
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