Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $25.56Original ZAR 420.00≈ €22.74 · £19.21 | www.beauconstantia.com ↗ |
2025 Technical Specifications
Alcohol 13.8%
Residual Sugar 3.7 g/L
pH 3.52
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Region Constantia
Harvest Dates February 18-26, 2025
Fermentation Vessels Oak Barrel, Stainless Steel, Porcelain
Pressing Method Whole Cluster
Lees Aging 7 months
Oak Details 21.5% First Fill New Oak
First Fill New Oak21.5%
Oak Types French
Production Details CECILY 2025 was harvested over three small pickings between 18 and 26 February, each reflecting a unique point on the ripeness curve. Achieving balance in Viognier is always a challenge, but our cool climate allows for a longer ripening period that preserves the fruit's natural acidity while building those mouth-coating phenolics and striking concentration of flavours. Bunches were picked just after sunrise, cooled overnight, and whole-bunch pressed the following morning. Both sulphur and dry ice were omitted at processing to deliberately hyperoxidise the juice, a technique that precipitates the bitter phenols responsible for the more astringent expressions of this varietal. After two days of settling, the juice was racked to a combination of vessels for fermentation. We continue to favour neutral fermentation environments that preserve vineyard character: 54.5% of the blend was fermented and matured in French oak, 28.5% in stainless steel, and 17% in porcelain. Of the oak portion, 21.5% was new, with the balance in second and third fill. Once fermentation was complete, all components rested on their gross lees for seven months without batonage, before being brought together, lees and all, for a final month's settling in stainless steel prior to bottling.
Tasting Notes
Nose: peach blossom, mandarin, prickly pear, apricot pip
Palate: texture, vibrant acidity
Food Pairing classic Cape curry
2024 Technical Specifications
Alcohol 13.52%
Residual Sugar 2 g/L
pH 3.36
Total Acidity 6.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Region Constantia
Harvest Dates February 12-29, 2024
Fermentation Vessels Oak Barrel, Stainless Steel, Concrete Egg
Pressing Method Whole Cluster
Oak Aging 7 months
Lees Aging 7 months
Oak Details 17% First Fill New Oak
First Fill New Oak17%
Oak Types French
Production Details Harvest 2024 was an interesting, yet standout vintage. An excellent preceding winter with enough cold spells to ensure great dormancy, whilst above-average rainfall replenished groundwater reserves. Budbreak was slightly later than usual, as soils remained cold and wet well into Spring. The extended rest period allowed vines to properly recover and recharge, which laid the foundation for a strong growing season ahead. From September through October persistent SE-winds started drying out the soils and by the end of January some blocks higher up actually started hinting at water stress. A dry December and January with extremely high temperatures also sped up the ripening process and quickly brought about bunch maturation after the green harvest period. Our Viognier is grown on a combination of terrains on our Estate and the 2024 fruit came in over 3 small pickings between 12 and 29 February. Bunches were picked just after sunrise, cooled overnight and whole bunch pressed the following morning. Sulphur and dry ice were both omitted at processing in an attempt to hyperoxidise the juice. Juice settled over 2 days before being racked to various vessels for fermentation. We believe that neutral vessels do well in preserving our vineyards' unique characteristics and so 51% of the blend is fermented and matured in French oak, 32% in stainless steel and 17% in concrete egg. Of the oak portion 17% was new and the remainder 2nd to 3rd fill. Once fermentation was complete, the wine matured on the gross fermentation lees for 7 months with zero batonage before all the different vessels, lees and all, were sent to stainless steel. With all parts as one, the final volume settled for a month before being bottled.
Tasting Notes
Nose: peach blossom, mandarin, prickly pear, marigolds
Palate: texture, weight, vibrant cool climate acidity
Food Pairing classic Cape curry
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.28 g/L
pH 3.39
Total Acidity 6.06 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Region Constantia
Harvest Dates February 13-March 2, 2023
Fermentation Vessels Concrete Egg, Oak Barrel
Pressing Method Whole Cluster
Oak Aging 7 months
Lees Aging 7 months
Oak Types French
Barrel Size 225L
Production Details Going into the 2023 season on the back of a slightly drier winter and warmer spring, bud break at Beau occurred around 12 days early. There was no real disease pressure during Spring through early summer and our first flower hoods detached from around 24 October, luckily just after receiving 34mm of rain. Though we were grateful to receive some rain right before flowering, this rain combined with additional heat during October led to increased vegetative growth resulting in increased humidity within the canopy, not ideal for the flowering microclimate. It meant a season of increased suckering to allow for air movement and better spray penetration in the bunch zone. Bunches set more loosely than in prior years, and though berry size remained consistent, bunches were lighter. Mid-December rains led to soil reserves being filled and another spike in vegetative growth. Our Viognier is grown on a combination of terrains on our Estate and the 2023 fruit came in over 3 small pickings between 13 February and 2 March, on average a week earlier than the year prior. Bunches were picked just after sunrise, cooled overnight and whole bunch pressed the following morning. Sulphur and dry ice were both omitted at processing in an attempt to hyper oxidise the juice. Juice settled over 2 days before being racked to various vessels for fermentation. We believe that neutral vessels do well in preserving our vineyards' unique characteristics, and so 30% of the blend fermented and matured in concrete egg and the remainder 70% in older 225L French oak barrels. Once fermentation was complete, the wine matured on the gross fermentation lees for 7 months with zero batonage before all parts were brought together in stainless steel to settle for a month before bottling.
Tasting Notes
orange blossom, jasmine flower, mascarpone, white peach, candied mandarin
2022 Technical Specifications
Alcohol 13.56%
Residual Sugar 3.4 g/L
pH 3.65
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Region Constantia
Harvest Dates February 25-March 8, 2022
Fermentation Vessels Oak Barrel, Concrete Egg
Pressing Method Whole Cluster
Oak Aging 8 months
Lees Aging 8 months
Oak Details 17% First Fill New Oak
First Fill New Oak17%
Oak Types French
Barrel Size 225L
Production Details Our Viognier is grown on a combination of terrains on our Estate and the 2022 fruit came in over 3 small pickings between 25 February and 8 March as the different viticultural pockets managed to perfectly ripen their fruit. Achieving balance in Viognier is a tough task, but our cool climate allows for a lengthened ripening period, preserving the fruit's acidity whilst developing those succulent, mouth-coating phenolics and gobsmacking concentration in fruit. Bunches were picked just after sunrise, cooled overnight and whole bunch pressed the following morning. Seeds were brown and crunchy, skins slightly sun kissed and their contents showing great acidity and concentration in fruit. Sulphur and dry ice were both omitted at processing in an attempt to hyper oxidise the juice. It allows for us to drop out those bitter phenols that are responsible for the more astringent versions of this varietal expression. Juice settled over 2 days before being racked to various vessels for fermentation. We believe that neutral vessels do well in preserving our vineyards' unique characteristics, and so 59% of the blend fermented and matured in older 225L French oak barrels, whilst 24% spent its time in a concrete egg and only 17% of the blend spent time in new French oak. Once fermentation was complete, the wine matured on the gross fermentation lees for 8 months prior to being bottled.
Tasting Notes
orange blossom, jasmine flower, mascarpone, white peach, candied mandarin
2021 Technical Specifications
Alcohol 13.84%
Residual Sugar 2.49 g/L
pH 3.29
Total Acidity 7.07 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Region Constantia
Soil Decomposed granite
Fermentation Vessels Concrete Egg, Oak Barrel
Pressing Method Whole Cluster
Oak Aging 8 months
Lees Aging 8 months
Oak Types French
Barrel Size barriques
Production Details The 2021 CECILY is the perfect personification of the 2021 vintage. We were dumbfounded by the development of ripe flavours so early, at such high acid levels, with entirely lignified seeds and blush pink yet crunchy skins a good week ahead of what we saw in the 2020 vintage. We picked 3 different pockets over 3 weeks and all bunches were whole-bunch pressed with the resultant juice allowed to settle overnight before being racked to their various fermentation vessels. We also limited pre-fermentation sulphur dioxide use to enhance phenol polymerization and precipitation, even though we were very happy about the phenolic ripeness of the fruit. 21% of the blend fermented and matured on the gross lees in a concrete egg and the remainder 79% maturing in older French oak barriques for 8 months before bottling. With Viognier characteristically known to be medium to high alcohol with low acidity, this particular wine is a refreshing expression of the variety with a final acidity of 7.07 g/L, an increase of 1.47 g/L TA from the previous year. A coalition of soil (decomposed granite), climatic conditions (cool) and varietal characteristics provided an environment for the 2021 CECILY to realize her full potential as a Viognier.
Tasting Notes
Nose: floral perfume, white peach, apricot, tangerine
Palate: waxy weight, gob smacking acidity, salinity
Food Pairing simple, sweet roasted root vegetables, spicy Cape Malay curries
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2222376 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
1043 Constantia Main Rd, Constantia, Cape Town, 7806, South Africa
Phone
+27 21 794 8632
Owner
Du Preez family
Cellarmaster
Megan van der Merwe