In 2009 we began to harvest from late January and completed only in late April. These 3 months allowed us to harvest up to 25 different batches that make up the many components that go into the final blend.
Each bunch is hand selected and only the ripest and best bunches are chosen. Later in the season, individual raisins are hand picked from the remaining bunches in the vineyards and used to make the essentia, the very heart of the Vin de Constance.
Description: Golden orange in colour, with delicate aromas of nougat and honeycomb. The palate has a fresh acidity with rich flavours of Seville marmalade and dried apricots enveloping the mouth. These fruity notes are married with sandalwood and all spice flavours. Richly aromatic tapering into an elegant and endless finish.
Grape variety: Muscat de Frontignan
Wine record: There are a number of methods of macerating and fermenting the grapes for Vin de Constance. Each is dependent on the phase and batch that arrives in the cellar. One method is cold maceration on the skins for up to 2 weeks. Each batch is lightly pressed and fermentation is allowed to continue for 6 months to a year in 500l barrels.
Wine analysis: Alc: 14% RS:160g/l pH: 3.6 TA: 7.8g/l
Maturation The wine was aged in a combination of 60% new French oak, Hungarian oak and French Acacia oak for a period of 4 years on the gross lees. No racking or movement of the wine occurs until the final blend has been made up. Region Constantia, Western Cape
Gold Medal & Regional Trophy - Decanter World Wine Awards
94 points - Robert Parker’s Wine Advocate
Wine Spectator - 95 points and one of Top 10 wines of the year