Riesling

Snapper with charred tomatillos and pepper salsa.

The build up to harvest was uncharacteristic to previous vintages, anticipating a warm dry winter that would stimulate early growth in the vineyards. However shortly after the fruit set, we experienced cool nights with sporadic rainfall that resulted in a slower ripening period and a later harvest.

It spent a further 6 months in neutral French oak before blending and bottling.

The Riesling is made in a natural and minimalistic style. The grapes were left on the skins for a period of 4 days before pressing, followed by a wild and spontaneous fermentation. The wine underwent cold fermentation and was left on the gross lees in tank for 6 months.

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.