95 pts Tim Atkin MW 2019
“Dry and cool,” is how Justin van Wyk describes the 2018 vintage in Constantia, which is producing white wines like this wood and clay amphorae-fermented cuvee of Sauvignon Blanc with 32% Semillon. Complex, savoury, nettley an stony with some wood spice on a long, zesty finish. 2019-2023
4 ½ Stars 2020 Platter’s South African Wine Guide
Vineyard/cellar care, like different provenance barrels, clay amphoras, partial wholebunch, 7 months on lees, 18 (94 pts) sauvignon, 32% semillon, multi-layered, pithy grapefruit & greengage share space with minerality, finishing long & saline. A triumph.
Clear and bright with a light gold colour, tinged with lime green.
Restrained and elegant with a top herbal note and delicate aromas of grapefruit, lime and white
blossom. The floral notes delineating towards elderflower and fresh herbs. The wine is tightly
wound in its youth but shows absolute fruit purity as well as some waxy and citrus notes,
which will integrate and develop into a very refined wine.
This vintage shows incredible freshness, fruit concentration and depth, but remains restrained
and elegant with stony mineral nuances. The 2018 blend has a remarkable acidity and
crystalline structure that is beautifully balanced a mouth-coating creamy texture on the palate,
brought about by barrel fermentation and maturation on the lees for 7 months. The 32%
Sémillon contributes weight, texture and richness making this a truly harmonious blend with
an intriguing saline quality that lingers well onto your next sip. This is a classic Constantia
White that will further develop in the bottle to gain even more complexity with maturation for
10 to 15 years under ideal cellaring conditions.
The grapes used to make this wooded Constantia white wine are specially selected from the
best vineyard blocks on the estate. These grapes are handpicked and the juice is fermented in
600 litre demi-muids. With the desire to experiment and improve on our efforts every year,
we included 7% of amphora-aged Sauvignon Blanc. Furthermore, about 50% of the grapes for
this wine were whole-bunch pressed, instead of being crushed and destemmed prior to
pressing. The wine was matured on the gross lees for 7 months in 600 litre barrels, of which
17% were new and the remainder of the barrels ranged from 2nd to 6th fill. Careful use of
neutral French oak as well as 10% Austrian oak, 8% French Acacia and 7% clay-amphora
ensures that the wine has depth and texture with only a small influence of oak notable on the
nose. The final blend consists of 68% Sauvignon Blanc, which provides the acidity and
backbone, with 32% Sémillon contributing to the weight, richness and texture of the wine.