We strive to produce wines of high quality that express elements of elegance, minerality and balance. We continually strive to produce wines in more environmentally responsible and biodynamic ways. Our wine range includes a top quality Estate range, a second label KC range, and our flagship revival of the famous Constantia sweet wine, Vin de Constance. However it has also tremendously good Sauvignon Blancs to offer. Metis Sauvignon Blanc was inspired by Pascal Jolivet and his holistic approach to winemaking in Sancerre.
Using a unique and minimalistic approach to winemaking, the team of Klein Constantia was able to make a wine that shows the true expression of the Constantia terroir. The name Metis refers to the collaboration between the two countries to produce this great wine.
This fusion of philosophies is reflected in the flower on the label that is a hybrid of the South African Protea and French Iris. The second Sauvignon Blanc is Perdeblokke. Its name refers to the horses that tilled the soils of the steep vineyard located metres above sea level on the slopes of the Constantiaberg, after which it was named. It is only made in years of exceptional quality. This further aided the berry development and due to the dry conditions leading up to harvest, we had exceptionally healthy fruit.
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This knowledge led to a style of Muscat de Frontignan involving numerous winemaking techniques in order to create the perfect sweet wine with exquisite balance. The goal is achieved by harvesting the grapes in numerous batches over a 2 month period. Each batch has a precise purpose and is meticulously blended on numerous occasions. Helena during his exile, in the cellars of the Duke of Marlborough and the Duke of Northumberland some bottles survived to be sold on auction in the 20th century.
Vin de Constance is legendary. However the plague of Phylloxera also devastated the Cape wine region and finally the wine producers ended up in bankruptcy. The Cloetes moved away from their Klein Constantia estate and it took till the s for Vin de Constance to come to live again when Duggie Joste bought the farm. The is the first vintage of this Renaissance and except a few vintages such as or there was a regular production and sale of this wonderful wine. In the Czech-American investor and philanthropist Zdenek Bakala and UK-based businessman Charles Harman fell in love with the estate and purchased it from the Jooste family.
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So the story continues and shows with the actual vintage almost iconic format of this famous wine. During a tasting session for the Technical Committee of ASI the new vintage was presented, not in his finished version but in several samples to build up an idea, where this new -and absolutely impressing- vintage could head to. This tasting was preceded by a fine selection of ripe Vin de Constance.
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The nose is quite light, a hint of lime and cashew nut. It comes accross immediately streamlined, with nothing poking out. Very mineral too. Leaves the palate slowly disyfering the complexity. I feel like this will evolve quite quickly. The texture is impressive too, there is no loss of concentration in what was a big vintage in Champagne. I love the subtlety and serenity in this wine.
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Upon entering the event you will be in our virtual lobby where our event host will welcome you. Once daters have arrived in the room, the host will begin placing daters into their own private rooms, two at a time. By being as delightful and lovely as you can. When daters stand out for being the best version of themselves and found to be just what others fancy in a mate - the world of cheeky is theirs! They can expect complimentary events and matchmaking opportunities at no additional cost to them.
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Since the s, efforts have been undertaken by the South African wine industry to quarantine and promote healthy virus-free vineyards. Additionally, work has been undertaken in clonal research to identify which grape varieties grow best in which climate and wine region. Following the end of Apartheid and the opening of export markets, the South African wine industry had a substantial learning curve to overcome in order to be competitive on the world's wine market. The first phase launched in the late 20th century focused on virus-free and yield controlling rootstock as well as clonal research.
The second phase, which is ongoing, focuses on matching up various combinations of grape varieties, clones and rootstock to specific terroir that can produce quality wine. The winemaking traditions of South Africa often represent a hybridisation of Old World wine making and the new. Since the end of Apartheid, many producers have been working on producing more "international" styles of wine that can succeed on the world market. Flying winemakers from France, Spain and California have brought new techniques and styles to South Africa.
In the s, the use of oak barrels for fermentation and ageing became popular. The use of chaptalisation is illegal in South Africa as the country's warm climate makes attaining sufficient sugar and alcohol levels for wine production non-problematic. Winemakers more often have problems with low acidity levels which require supplementation with additional acids like tartaric acid.
Today the focus of the South African wine industry is on increasing the quality of wine production — particularly with the more exportable and fashionable red grape varieties.
Traditionally, South African red wines had a reputation for being coarse in texture with rustic flavours. The Afrikaans word dikvoet used to describe these wines meant literally "thick foot".
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In the vineyards, growers focused on yield control for better ripeness, while winemakers used modern techniques to create softer, fleshier wines. The South African wine industry has a long history of fortified wine production producing wines known colloquially as "Cape port" though the term " Port " is protected by the European Union and refers only to the wines from the Douro region of Portugal. The minimum alcohol level for these wines must be The many styles of "Cape port" closely parallel their Portuguese counterparts and include: .
In addition to port-style wine, South African wine makers also produce " sherry -style" wines produced in a solera system and a unique vin de liqueur made from Muscat known as Jerepigo or Jerepiko. Wine labelled simply as Laat-oes is from grapes harvested late, but not infected with botrytis.
Sparkling wines in South Africa are produced with both the Charmat and the traditional " Champagne Method ". The first champagne method wines produced in South Africa came from the Simonsig estate in Stellenbosch in To distinguish South African sparkling wines and to comply with European Union regulations protecting the term "Champagne" and champenois , wines made in this traditional bottled fermented method are labelled as Methode Cap Classique or MCC. These wines have been traditionally made using Sauvignon blanc and Chenin blanc, but in recent years have seen more of the traditional "Champagne grapes" of Chardonnay, Pinot Noir and Pinot Meunier being used.
Red sparkling wine made from Pinotage can also be found. South African labelling law focuses largely on geographical origins, falling under the purview of the Wine of Origin legislation. Single vineyard designated wine can be produced, provided the vineyard is registered with the government and all grapes used in the production of the wine were grown in that vineyard. While the term "estate" no longer qualifies as a designation of geographic origins, wineries can still label "estate wines" provided all the grapes were grown, and the wine was vinified and bottled on the same property.
Blends, such as a Cabernet Sauvignon and Pinotage blend, can have both varietals listed on the label provided the two wines were vinified separately. A wine that has been "co-fermented", with both grapes crushed and vinified together such as a Shiraz- Viognier , cannot list both varietals. Grape varieties in South Africa are known as cultivar , with many common international varieties developing local synonyms that still have a strong tradition of use. In the s and s, interest in international varieties saw increase in plantings of Chardonnay and Sauvignon blanc.
From the s, plantings of red grape varieties rose steadily. There is a wide range of lesser known groups that are used to feed the country's still robust distilled spirits and fortified wine industry. These grapes usually produce bland, neutral wine that lends itself well to blending and distillation but is rarely seen as varietal bottlings.
Pinotage, a crossing of Pinot noir and Cinsaut , has seen its plantings rise and fall due to the current fashion of the South African wine industry. Today, it is the second most widely planted red grape variety in South Africa. Towards the end of the 20th century, the grape's fortunes began to turn, and by it commanded higher prices than any other South African grape.
It is also made into a fortified " port -style", and even a red sparkling wine. The grape can be very dependent on the style of winemaking, with well made examples having the potential to produce deep coloured, fruity wines that can be accessible early as well as age. The South African wine industry has been led by many powerful organisations in both the private sector and through governmental agencies. Unlike other New World wine regions, the South African wine industry is largely influenced by several large co-operatives. In addition to being subject to various labelling guidelines, wines are blind tasted by a panel of experts for quality, and are put through an analytic test for faults.