Why it matters
The producer
Klein Constantia's modern cellar is led by Matthew Day, who has been winemaker since 2012. He is the estate's third winemaker since its modern revival. Vineyards are farmed with minimal intervention. Fermentations are spontaneous where possible, interventions are minimal, and oak is used with a light hand.
Spontaneous fermentation uses naturally occurring yeasts. Light oak contributes less wood flavour and tannin than a heavily oaked regimen, leaving the wines shaped more by fruit and fermentation than by barrel character.
Place and vineyards
Where the wines begin
False Bay breezes cool the decomposed granite slopes, which rise from 70 to 343 metres above sea level. The cooling gives the wines freshness and longevity. The vineyards are predominantly east to southeast facing.
Klein Constantia originally formed part of Constantia, the vast property established in 1685 by Cape governor Simon van der Stel.
Wines to know
The range in view
The range includes Klein Constantia Estate Red, Klein Constantia Sauvignon Blanc and Vin de Constance Klein Constantia. Estate Red is the red wine, while Sauvignon Blanc is the white Sauvignon Blanc.
The Sauvignon Blanc is assembled from more than 40 vineyard blocks, with 25 percent skin contact for 12 hours and 80 percent spontaneous fermentation. Skin contact leaves the grape juice with its skins before fermentation, which can add texture and phenolic grip. Vin de Constance is the sweet Muscat wine revived in the modern era.