Boela Gerber, Winemaker, and Floricius Beukes, Vineyardist, lead two formidable teams on the Groot Constantia Wine Estate. I remember Boela telling me once that it took Flo a very short while to transform the vineyards on the estate by careful management and pruning. And how blessed he was to have a man like ‘Flo’ in the vineyards as the quality of grapes is a vital part of good winemaking.
Hand harvested early in the morning, taken to the cellar where they were destalked and crushed, and fermentation took place in stainless steel tanks. The dry wine was then matured for 14months in 225ltr French Oak Barrels, of which 34% were new French oak, 28% 2nd fill, 25% 3rd fill, and 13% 4th fill barrels. The wine was then prepared for bottling.
From a Bordeaux bottle, closed with natural cork. The word Constantia is embossed in glass just below the neck of the bottle, indicating that only Constantia grapes were used to make the wine. In the glass, a gem bright bloodplum at the heart which pales out to ruby at the edges. The aromas are of dark fruit, plums and cherries, there is a whisper of dark chocolate and some fynbos herbaceousness. Repeated on the rich and generous palate are the dark fruits, roadside brambles. Lovely line of acidity running through from entry to the long and slowly lingering aftertaste with excellent tannins and the oak with its concomitant spice and vanilla. Ready for drinking now, though can only reward you later with a couple of years of cool cellaring.
The Groot Constantia Cabernet Sauvignon 2018 is a serious wine for sipping, perhaps as a bottle after dinner with shards of dark chocolate. During dinner, red wine needs red meat, beef, lamb, venison, duck, or a good artisanal sausage off the braai. With porcini mushrooms appearing after the first summer rains, Dianne Bibby’s Ostrich Stroganoff Pie with Porcini Mushrooms is a perfect partner.
Click HERE for her recipe.
Read more about Groot Constantia Wine Estate – CLICK HERE