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...
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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.

The essence of Vin de Constance is perfect balance between sugar, acid and alcohol while retaining freshness and expressing the cool climate and very specific soil types of Klein Constantia. As such everything done from vineyard to bottle is done with this in mind. The philosophy at Klein Constantia is to continually strive to improve and to this end they are doing research and making prudent adjustments in practices with each vintage.

The 2016 vintage was earlier than anticipated due to El Niño causing a warm and dryweather build up to harvest, resulting in faster ripening fruit. Still it yielded berries with concentrated flavours and well balanced acidity. Fortunately, in the Constantia Valley we receive enough rainfall, even during the driest of seasons and are safeguarded with sufficient moisture in the soils, unlike some warmer regions in the country. We are also protected from the extreme heat spikes by our proximity to the ocean, experiencing predominantly cool night time temperatures allowing for the perfect and slow raisining conditions for the development of ripeness while retaining a good natural acidity.

Now with a completely renovated cellar, we have made use of dedicated tanks intended for perfect maceration and fermentation of the Vin de Constance. Each batch we harvest - 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.

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.

Serve chilled as an accompaniment to desserts such as tarte tatin and crème brûlée, or to cheeses such as Roquefort and Stilton. The combination of high residual sugar and alcohol levels allows the wine to age for at least 20 years.

"Increasingly celebrated as one of the great sweet wines of the world, not just the Cape. Slightly drier than the 2015 release at 165 grams of sugar, it has more in common with the Loire or Tokaji than it does with Sauternes in terms of freshness and structure. Drink 2019 - 2035"
98 Points, Tim Atkin MW, timatkin.com, September 2019

"The 2016 Vin de Constance is matured in 50% French acacia oak, Hungarian oak and regular French oak, and 50% in French foudres. This has more delineation and precision on the nose compared to the previous vintage, offering acacia honey, quince, saffron and touches of elderflower in the background. The palate is very well balanced with fine precision, a killer line of acidity and disarming purity toward a finish that lingers in the mouth. Stunning."
97 Points, Neal Martin, vinous.com, November 2019

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South Africa

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