Klein Constantia Vin de Constance 2021 500ml

Klein Constantia Winery, located in the Constantia Valley of South Africa, is a renowned winery in the region, home to some of the oldest vineyards in the Cape of Good Hope area. Founded in 1685, the winery was established when a South African government official, Mr. Simon van der Stel, discovered an exceptional vineyard. Its location near the South Pacific Ocean, coupled with the unique climate created by the ocean and mountains, its cool, moist air, and granite soils, provided ideal conditions for producing high-quality wines. Mr. van der Stel named the vineyard Constantia, and it quickly gained considerable renown. Later, a man named Mr. Hendrik Cloete purchased the vineyard.

Vin de Constance, the crown jewel of Klein Constantia winery, has been renowned throughout history. It has been coveted by celebrities and praised in numerous works, propelling it into the European and British markets. Winning many awards and gaining royal acclaim, it has even surpassed famous wines like Y'quem, Tokay, and Madeira. For centuries, it has been sought after by the elite and nobility, its value exceeding that of gold, yet still coveted by many. Napoleon was a devoted fan, and it has appeared in the works and poems of literary giants such as Alexandre Dumas and his son, Jane Austen, Charles Dickens, and Baudelaire. Later, due to phylloxera disease and trade disruptions, its fame declined. It wasn't until 1980 that the Jooste family bought it and reorganized it with the intention of reviving the legend of Constantia. The current bottle shape is based on the 500ml design from 300 years ago. The winery attracted investment from Hubert de Bouard de Laforest, owner of the top Bordeaux winery Chateau Angelus, and Bruno Prats, former owner of the second-growth Bordeaux winery Chateau Cos d’Estournel, and joined forces with owner Lowell Jooste to create a new winery.

Made from 100% Muscat de Frontignan, the grapes are bent at the point where the stem connects to the vine when they are almost ripe, preventing water from penetrating the grapes and resulting in a more concentrated juice. Harvesting is done in batches—from high-acidity ripe berries to high-sugar raisins. Each batch is processed separately, and the varying degrees of ripeness create the perfect balance of sugar, alcohol, and acidity without human intervention. After pressing, the juice is aged for an average of 3 years in 50% new French and Hungarian oak barrels, followed by 6 months in jars before being bottled and released.