Tracing its roots back to 1685, when it was once part of the vast Constantia Estate owned by first Cape Governor Simon van der, Constantia Uitsig just celebrated its 30th anniversary. Throughout the years the original Constantia Estate was sub-divided and what was to become the present day Constantia Uitsig was part of Buitenverwachting until it too was sub-divided and became its own entity in 1894. Originally called Constantia View, the name was changed to Constantia Uitsig beginning the modern era of the estate. Having subsequently been one of a number of smaller estates that were sub-divided from the original Constantia property, Constantia Uitsig is now one of a handful of wine estates that make up the Constantia Valley Wine Route.
Many new things have come forth the last few years with the focus on sustainability in all forms being paramount to everything involved with the estate. An uncompromising commitment to the greenest building and farming practices are utilized and being a member of the BWI, Biodiversity and Wine Initiative, ensures that the property is free of as much alien vegetation as possible.
Barrel fermented and aged for seven months on its lees, the 2019 Constantia Uitsig Semillon has a leesy top note underscored with lanolin, citrus and chamomile notes aromatically. Medium fuller bodied this has nice palate weight and lower alcohol, 13.5%, there’s good carrying acidity that helps to give this nice length and persistence. This will age for at least 3-4 more years where it will pick up more complexity and some nuttiness on the finish.
4 ½ Stars 2021 Platter’s South African Wine Guide
Lime-fresh 19 (94 pts) tasted alongside suave 18 (93 pts), latter with orange marmalade intensity & savoury, nutty nuances emerging. The younger wine, still subdued, has slightly lighter oaking (10 months, 10 new) & lower alcohol (13% vs 14%), promises similar complexity, greater elegance.
93 pts Tim Atkin MW 2020
Constantia Uitsig has long made one of the best Semillons in Constantia and continues to do so under Danna de Jongh. Herbal, leesy and deftly wooded in larger 10% new barrels, this has notes of lanolin and chamomile, subtle spice and a long zesty conclusion. 2021-26
This complex barrel-fermented wine was aged for seven months on the lees in French oak. Clean herbal and lime aromas lead to a full-bodied palate, with balanced acidity providing structure and longevity.
Full phenolic ripeness is achieved before harvesting. Grapes are hand harvested, crushed, destemmed, and left on the skins overnight for maximum thiol extraction. Fermentation took place in temperature controlled French oak barrels. The wines are matured for another 7 months in barrel before final blending and bottling.