Constantia estate with Vin de Constance, sweet Muscat, alongside Sauvignon Blanc and Estate Red.
The producer
Klein Constantia sits on the upper foothills of the Constantiaberg, overlooking False Bay. The estate covers 146 hectares, with 82 hectares planted to vines, and its vineyards are farmed with minimal intervention. Matthew Day has led winemaking since 2012, with spontaneous fermentation used where possible and oak handled lightly. The range includes Klein Constantia Estate Red, Klein Constantia Sauvignon Blanc and Vin de Constance, the sweet Muscat wine. Its environmental program protects the 22 hectare indigenous Grootbos forest and includes regenerative viticulture.
Known for
Vin de Constance and sweet Muscat
Notable facts
Klein Constantia is a WWF Conservation Champion.
The estate protects the 22 hectare indigenous Grootbos forest.
Solar energy, water conservation and integrated pest management are part of its sustainability work.
Matthew Day has led winemaking since 2012.
The story
The First Modern Vintage
In the 1980s, owner Duggie Jooste and winemaker Ross Gower set out to recreate the Constantia sweet wine. Professor Chris Orffer, a Stellenbosch University viticulturist, encouraged the project. The first modern Muscat vines were planted in 1982. The inaugural vintage was 1986, but the Jooste family did not release it commercially at first because they did not know how well it would develop. The 1986 vintage was released in 1990.
From the atlas
Klein Constantia
Klein Constantia in Constantia combines a historic sweet Muscat wine with minimal intervention farming and cellar work.
At A Glance
Estate area
146 hectares
Planted area
82 hectares
Setting
Upper foothills of the Constantiaberg, overlooking False Bay
Historic wine
Vin de Constance
The Producer
Klein Constantia's modern cellar is led by Matthew Day, who has been winemaker since 2012. He is the estate's third winemaker since its modern revival. Vineyards are farmed with minimal intervention. Fermentations are spontaneous where possible, interventions are minimal, and oak is used with a light hand.
Spontaneous fermentation uses naturally occurring yeasts. Light oak contributes less wood flavour and tannin than a heavily oaked regimen, leaving the wines shaped more by fruit and fermentation than by barrel character.
Place
False Bay breezes cool the decomposed granite slopes, which rise from 70 to 343 metres above sea level. The cooling gives the wines freshness and longevity. The vineyards are predominantly east to southeast facing.
Klein Constantia originally formed part of Constantia, the vast property established in 1685 by Cape governor Simon van der Stel.
Wines
The range includes Klein Constantia Estate Red, Klein Constantia Sauvignon Blanc and Vin de Constance Klein Constantia. Estate Red is the red wine, while Sauvignon Blanc is the white Sauvignon Blanc.
The Sauvignon Blanc is assembled from more than 40 vineyard blocks, with 25 percent skin contact for 12 hours and 80 percent spontaneous fermentation. Skin contact leaves the grape juice with its skins before fermentation, which can add texture and phenolic grip. Vin de Constance is the sweet Muscat wine revived in the modern era.
In The Glass
The 2019 Klein Constantia Vin de Constance is medium bodied and pure, with wild honey, quince, wax resin and lanolin. Fine acidity runs through the palate, and lemongrass lingers at the finish.
The 2021 Klein Constantia Sauvignon Blanc offers blossom, white peach, grapefruit, dried herbs and a faint flinty note. It has good weight, a creamy texture and integrated acidity.
Final Word
Klein Constantia protects its Cape Floral Kingdom setting as a WWF Conservation Champion. The program preserves the 22 hectare indigenous Grootbos forest, reduces herbicide use, adopts regenerative viticulture, and includes solar energy, water conservation and integrated pest management.