Sauvignon Blanc

Oysters with Aioli or Ravioli with Green Pea Pesto makes for good pairing with this wine.

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.

After fermentation, the wine is left on the lees for six months before being racked, fined, and stabilized in preparation for bottling.

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 – 140C) in stainless steel tanks to enhance the varietal characters.

In 1679 Simon van der Stel was appointed by the Dutch East India Company to govern the Cape of Good Hope. After years of loyal service he requested land from the Company. He periodically sent out riders to collect soil samples. In 1685 he chose 891 morgen (about 763 ha) situated behind Table Mountain for its wine-growing potential and magnificent scenery. Over the years the wines produced on the estate caught the attention of influential people across the globe – clearly due to its impressive quality. Global aristocracy made sure that they had enough stock of this acclaimed and precious product. Our founder named his farm Constantia after the Latin word for constancy or steadfastness. These attributes he valued greatly and today we follow in his footsteps to uphold his enduring legacy of perfection at Groot Constantia.