Klein Constantia Chardonnay

An elegant and full Chardonnay from a single vineyard on the lower slopes of the iconic Klein Constantia estate. 
Country, Region: South Africa, Western Cape
Grape: Chardonnay
Vintage: 2018
ABV: 14%
Food friend: White meat and fish
£29.99 Single bottle
Tasting Notes
Producer details
In the vineyard
In the winery
Food Recommendations

Abundant pear drop and citrus blossom with a floral spicy note on the nose. The palate is chalky, clean and fresh with brioche aspects.

Dating back to 1685 and described as one of the world's most beautiful wine estates, Klein Constantia is set amidst ancient trees on the upper foothills of Constantiaberg. In 1685 Constantia was established as a wine region in South Africa between False Bay and Hout Bay by the Governor of the Cape, Simon Van der Stel. The perfect location for cool climate wines, it was here that the first Muscat de Frontignan grapes in the Constantia Valley were planted, thus beginning the legacy of one of the world's most famous wines. Klein Constantia's Vin de Constance was prized by leaders and aristocracy throughout 18th Century Europe, and today is considered possibly the world's greatest natural dessert wine. A range of six elegant estate wines are also produced following identification of specific microclimates throughout the estate.

Situated between 70 metres and 343m above sea level, with a constant sea breeze above 150m, temperatures remain cool. With the ocean just 10km away, the wind plays an important factor, too, often stressing the vineyard and resulting in an increase in concentration and flavour in the fruit. The soils originate from 600 million-year old granite, which is well-drained, fertile decomposed granite with high clay content that ensures good water retention.

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.

A beautifully versatile wine, this pairs well with white meat, shellfish and both hard and soft cheeses.

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