High Constantia

Region: Constantia, Western Cape, South Africa

The Winery: High Constantia
The Winemaker: David Van Niekerk

High Constantia began its history as part of the Dutch East India Company outpost, established in 1693. In 1806 a section of the property, bordering on Groot Constantia to the north was sold to Sebastiaan Valentjin, who masterminded the wine venture on High Constantia. By 1827 High Constantia was commanding prices in England identical to those of Groot Constantia. On a small corner of the orginal land, David van Niekerk is restoring High Constantia to its former winemaking glory. Producing wines that, while they echo the gracious past of the former estate, give new life to the subtle flavours born of the mystic inter-relationship between earth and climate in the Constantia Valley. High Constantia wines are stocked by South Africa’s top hotels and restaurants: The Mount Nelson Hotel, Grande Roche Hotel, Cape Grace Hotel, La Colombe – Uitsig (currently top restaurant in SA).

Wines available:

CABERNET FRANC

Cultivar: 100% Cabernet Franc
Vintage: 2001
Four star rating in 2004 John Platter Guide

Wine Analysis:

Alcohol: 14%
Total Acid: 5.3 g/l
PH: 3.59
Residual sugar: 1.6g/l

Winemaking Process:
Grapes are harvested by hand and fermented in small stainless steel tanks. Pumpovers and punchdowns were done every four hours. The wine was pressed in a small 2 ton bag press and then pumped into settling tanks. After two weeks the wine was racked into new and second fill French oak barrels. It was left to mature for a total of 12 months.

Tasting Notes:
Dark, rich plum colour. Characteristic spicy nose, with a youngberry fragrance. Prominent herbal notes and leafiness over cedar. Somberly elegant and harmonious.


SEBASTIAAN

Cultivar: 72% Cabernet Sauvignon, 28% Cabernet Franc
Vintage: 2000
Four star rating in 2004 John Platter Guide
Silver Veritas Award

Wine Analysis:

Alcohol: 14%
Total Acid: 5.2 g/l
PH: 3.73
Residual sugar: 1.8g/l

Winemaking Process:
Both the Cabernet Sauvignon and Cabernet Franc grapes were harvested by hand. Fermentation was done in small open stainless steel tanks. Both wines were matured for 12 months in French oak. The best barrels of the two cultivars were then selected to be blended into this exceptional wine.

Tasting Notes:
Dark, rich plum colour. Firm Cabernet backbone complimented by the finesse and elegance of the Cabernet Franc. Very smooth, complex, excellent potential for developing in the bottle.