Reviving Vin de Constance
Since being re-introduced in 1986, after having been dormant for almost 100 years, Vin de Constance has again appeared on many lists as one of the world’s great dessert wines. It is internationally recognised for its historical importance, origin, quality and unique style.
Preserving Tradition
In order to continue this iconic wine’s legacy and for it to be around for another 330 years there is no desire to alter this successful and unique wine style. However, there will always be a commitment to seek small but balanced improvements in areas that can further elevate the quality of this wine.
Crafting Perfection
Vin de Constance is characteristically fresh, the perfect balance between sugar, acid and alcohol, while expressing the cool climate location and very special soil types of Klein Constantia. Everything done, from vineyard to bottle, is managed with this in mind - i.e. 2016 vintage was harvested much earlier than anticipated due to El Niño which caused a very warm and dry spring and summer conditions.
Natural Conditions and Terroir
Despite being the second year of drought, the Constantia Valley had enough rain, safeguarding moisture in the root zone. The region is also protected from the extreme heat by its proximity to the ocean, experiencing predominantly cool night time temperatures allowing for the perfect ripening conditions and quick development of sugar while retaining a good natural acidity.
Art of Blending
Vin de Constance has always been a blend of various batches, each with its own characteristics, largely determined by ripeness and raisining at harvest and the maturation process. The heart and soul of this blend, the essencia, is made solely from raisined grapes harvested berry by berry, by a specialist Vin de Constance picking team.
Innovations in Vinification
While assembly of the blend usually takes place at the end of the maturation process, with the 2016 vintage, blending of different batches started during the fermentation process. Sugar, acid and alcohol were brought into balance sooner and the addition of essencia ensured that the fermentation stopped naturally, eliminating the use of any technical intervention.
