Riesling

Snapper with charred tomatillos and pepper salsa.

The harvest was early at Klein Constantia, yielding grapes with very ripe flavours, great acidity and pH balance - ideal for making Riesling. This vintage marks our fourth crop from this block of Riesling and we are beginning to understand the true potential of its terroir.

The wine was left on the lees for 6 months. No added enzymes were used in the making of this wine.

The Riesling is made in a natural and minimalistic style. The grapes had long extended skin contact before pressing and were fermented naturally. The wine underwent cold fermentation.

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 the Constantiaberg with views across False Bay. The perfect location for cool climate wines Klein Constantia produces some of South Africa’s top wines including one of the world’s best natural sweet wines Vin de Constance.