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Terroir

Facing mostly south to east, and reaching up from 70 to 343 metres above sea level, our higher slopes are some of the coldest in the Cape, thanks to fewer sunlight hours and a constant breeze off the ocean, just 10 kilometres away.Our soils originate from granite formed up to 600 million years ago and can be divided mainly between deep fertile Oakleaf on the lower slopes and drier Glenrosa with a saprolite subsoil higher up. This well-drained, fertile, decomposed granite with high clay content ensures good water retention during the long, dry summers of the Cape, when enough water slowly drains back into the vineyards to ensure an effective leaf canopy and proper ripening of the fruit.

Vinification

Made from a single vineyard on the lower slopes of Klein Constantia. The grapes were whole bunch pressed with the must left on the grape lees at 6C for a period of 1
week before racking off for fermentation. 30% of the juice was fermented in new 500L barrels and the remainder in stainless steel tanks, it was then transferred to neutral 500L barrels. Malolactic fermentation was avoided in order to maintain the freshness of the wine. The wine was aged for 9 months before blending and bottling.

Tasting Notes

Bright and rich in colour. The nose is abundant with aromas of butterscotch, marzipan and dried apples. The palate is fresh and vibrant with a good backbone of acidity, balanced by creamy textures. Full bodied and round, the wine concludes with a crisp and lingering finish.

Food Pairing

Perfect food pairings would be casesar salad, caramalized pork, and anchovy pizza.

Appellation

Constantiaberg

Winemaker

Matthew Day

Sizes Available

750 ML

Awards & Recognition

93 points
Vinous

A sauvignon blanc with pretty density and undertones of attractive dried peaches and light oranges. Medium body and a fresh finish. Screw cap. Drink now.

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Tasting Chardonnay with the Winemaker

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