Groot Constantia Sauvignon Blanc 2021, perfect partner to Alida Ryder’s Pan-Fried Fish with lemon cream sauce & capers…

Groot Constantia Sauvignon Blanc 2021

Groot Constantia Wine Estate in the cool Constantia Wine Appellation has been farmed continuously since it was granted to former Dutch Governor of the Cape Colony Simon van der Stel. That mantle now rests on the shoulders of Boela Gerber, the Estate’s much awarded Wine Maker. By cool, I mean both in terms of fashion, and the weather conditions affected by the Benguela Current which flows up from the deep cold Southern oceans and up the Atlantic Coast just West of the Estate over the Constantia Mountains.

Semillon, the minor grape in the blend

Perfect conditions for vines like Sauvignon Blanc and Semillon [9%] whose grapes go into the fine expression that is the Groot Constantia Sauvignon Blanc 2021. A perfect wine for the seasonal change, the gravitas of the Semillon holding in rein the puckishness of the Sauvignon. 6 months on the lees after fermentation brought out the fullness of flavour of this wine before being prepared for bottling.

Boela Gerber, Groot Constantia Winemaker, taking grape samples from the vineyards


From a Burgundy shaped bottle and closed with natural cork. The bottle is bespoke and has the word Constantia embossed into the neckline to indicate that only Constantia Grapes were use. In the glass, a pale hay in colour with youthful lime green flashes. The aromas are on point with white guavas, granadilla and a fynbos herbaceousness, all of which are replicated on the palate which from entry has a beautiful acidity line going into the long and slowly waning aftertaste. A truly impressive glass. Its 2019 counterpart did very well in an international competition, we had a bottle the other day and after a couple of years of cool cellaring, the 2021 will certainly reward you.

Alida Ryder’s Pan Fried Fish with lemon cream sauce & capers – recipe


The perfect clichéd wine, the summer sipper, the charmer, and so good to drink in the evening as a sundowner and aperitif. It loves food and a simple, well-prepared dish will help it to show off its virtues.  Few things would go better than a fine tranche of SASSI friendly fish like Hake, shallow fried in butter in a pan with lemon and chopped fresh parsley and served with a delicious pilaff of white rice. Alida Ryder’s recipe is the perfect partner.

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