2025 Technical Specifications
Alcohol 14.03%
Residual Sugar 2.5 g/L
pH 3.41
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Sauvignon Blanc, Semillon
Sauvignon Blanc88.5%
Semillon11.5%
Region Constantia
Soil Deep red clay soil, Red-brown loamy soil, Granitic origin
Elevation 100.0 meters
Orientation South To Southeast
Harvest Dates Start of February till early March
Fermentation Vessels Stainless Steel
Maceration 1 days
Lees Aging 6 months
Production Details Grapes are hand picked early in the morning to retain freshness and fruit flavours. They are crushed and destemmed into the press and left till the next morning to press, giving the juice extended skin contact to increase its phenolic complexity and enhance its aromatic intensity. Once pressed, the juice is settled and fermented in stainless steel tanks. After fermentation, the wine is left on the lees for six months before being racked, fined and stabilized in preparation for bottling.
Tasting Notes
Nose: guava, citrus
Palate: lemon, lime, full-bodied, crisp acidity, lingering aftertaste
Food Pairing oysters with aioli, ravioli with green pea pesto
2024 Technical Specifications
Alcohol 14.16%
Residual Sugar 2.1 g/L
pH 3.24
Total Acidity 6.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Sauvignon Blanc, Semillon
Sauvignon Blanc91%
Semillon9%
Region Constantia
Soil Deep red clay soil, Red-brown loamy soil, Granitic origin
Elevation 100.0 meters
Orientation South To Southeast
Harvest Dates Start of February till early March
Fermentation Vessels Stainless Steel
Lees Aging 6 months
Production Details Vineyards are trained on vertical shoot position trellis systems. Vineyard actions like pruning, canopy management and harvesting are done by hand. Pest control is done biologically, and soil health and weed control are managed by a selected mix of winter cover crop. Grapes are hand picked early in the morning to retain freshness and fruit flavours. They are crushed and destemmed into the press giving the juice some skin contact before being separated. Only the free run juice is used. The juice is settled and cold fermented (12 – 14°C) in stainless steel tanks to enhance the varietal characters. After fermentation, the wine is left on the lees for six months before being racked, fined and stabilized in preparation for bottling.
Tasting Notes
Nose: guava, litchi, lemongrass, kiwi
Palate: intensity, length, fresh acidity, clean finish
2023 Technical Specifications
Alcohol 13.55%
Residual Sugar 2.2 g/L
pH 3.48
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Sauvignon Blanc, Semillon
Sauvignon Blanc90%
Semillon10%
Region Constantia
Soil Deep red clay soil, Red-brown loamy soil, Granitic origin
Elevation 100.0 meters
Orientation South To Southeast
Harvest Dates Start of February till early March
Fermentation Vessels Stainless Steel
Lees Aging 6 months
Production Details Grapes are hand picked early in the morning to retain freshness and fruit flavours. They are crushed and destemmed into the press giving the juice some skin contact before being separated. Only the free run juice is used. The juice is settled and cold fermented (12 – 14°C) in stainless steel tanks to enhance the varietal characters. After fermentation, the wine is left on the lees for six months before being racked, fined and stabilized in preparation for bottling.
Tasting Notes
Nose: gooseberries, white peach, kiwi fruit, nettles, litchi
Palate: gooseberry, white peach, crisp, fresh acidity
2022 Technical Specifications
Alcohol 13.33%
Residual Sugar 1.4 g/L
pH 3.29
Total Acidity 6.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc, Semillon
Sauvignon Blanc91%
Semillon9%
Region Constantia
Soil Deep red clay soil, Red-brown loamy soil, Granitic origin
Elevation 100.0 meters
Orientation South To Southeast
Harvest Dates Start of February till early March
Fermentation Vessels Stainless Steel
Lees Aging 6 months
Production Details Grapes are hand picked early in the morning to retain freshness and fruit flavours. They are crushed and destemmed into the press giving the juice some skin-contact before being separated. Only the free run juice is used. The juice is settled and cold fermented (12-14°C) in stainless steel tanks to enhance the varietal characters. After fermentation, the wine is left on the lees for six months before being racked, fined, and stabilized in preparation for bottling.
Tasting Notes
Nose: melon, guava, passion fruit, grass, citrus
Palate: intensity, length, crisp, dry finish
2021 Technical Specifications
Alcohol 13.14%
Residual Sugar 1.5 g/L
pH 3.34
Total Acidity 6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc, Semillon
Sauvignon Blanc91%
Semillon9%
Region Constantia
Soil Deep red clay soil, Red-brown loamy soil, Granitic origin
Elevation 100.0 meters
Orientation South To Southeast
Harvest Dates Start of February till early March
Fermentation Vessels Stainless Steel
Lees Aging 6 months
Production Details Grapes are hand picked early in the morning to retain freshness and fruit flavours. They are crushed and destemmed into the press giving the juice some skin contact before being separated. Only the free run juice is used. The juice is settled and cold fermented (12-14°C) in stainless steel tanks to enhance the varietal characters. After fermentation, the wine is left on the lees for six months before being racked, fined and stabilized in preparation for bottling.
Tasting Notes
Nose: guava, passion fruit, white pear, melon, herbaceous character
Palate: ripe fruit, fresh acidity, intensity, long finish
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1364662 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Groot Constantia Road, Constantia 7806
Phone
+27 21 794-5128
Cellarmaster
Daniel Keulder