I visited Constantia Glen this afternoon and spent a very pleasant time with Dr Horst Prader, the curator of the Estate. I walked with him through the state-of-the-art winery with the Bucher Press working hard at pressing some of the Estate’s Sauvignon Blanc. Winemaker Justin van Wyk told me that about half of the 60 ton harvest of the variety had already been harvested. Future vintages lie in the barrel cellar where the delicious aromas of the toasted French Oak barrels filled the room. What a joy to sit for a while overlooking the beautiful vineyards all the way down to False Bay whose presence is felt by these Constantia Vineyards.
Home to a glass of their exceptional cool-climate 2012 Sauvignon Blanc. These wines have a wonderful ageing potential. Made with 10% Semillon, known to add a richness and a fatter palate, and a larger portion of the well known “weather station” clone of Sauvignon Blanc, which has more essenced flavours and is almost intoxicatingly aromatic. Justin said “This is a classic Constantia wine with beautiful elegance, length and freshness, which indicates excellent ageing potential.”
What I enjoyed about the wine was its depth and breadth, the earthy riverstone minerals, the poached cape goosberries and ripe white fleshed peach or nectarine. It’s grassy, fynbos herbaceous and has aromas of white flowers.
This is certainly a food wine, and can take some fairly full flavours. It was a treat with some lemon butter panfried hake – a SASSI friendly fish.