Sauvignon Blanc

Ideal pairings include oysters with aioli or ravioli with green pea pesto, both of which accentuate the wine’s fresh acidity and herbaceous undertones.

The grapes are sourced from Groot Constantia’s vineyards in Constantia, Western Cape. These south to southeast-facing vineyards are planted on varied slopes (100-240 meters above sea level), benefiting from a Mediterranean climate and cool ocean breezes. The soil types include deep red clay and red-brown loam, derived from granite, which aids drainage and vine health. The vines are managed sustainably with hand-pruned canopies and organic pest control.

No oak aging; instead, it rested on lees for six months to develop complexity.

Grapes were hand-picked early in the morning to capture their freshness. After destemming, the juice underwent cold fermentation at 12–14°C in stainless steel tanks to highlight the varietal’s crispness. Post-fermentation, the wine was left on the lees for six months before racking and bottling, enhancing its texture and flavor.

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.