On a Constantia High

High Constantia

I was met with a double magnum of bubbles upon arrival. I shall say no more.

MCC:

·         Clos Andre (2009): Hand riddles, approx. 11 million bubbles per bottle, Chardonnay, Pinot Noir, Petit Meunieur, 4 & a half years on lees,  0% dosage, 1,1g sugar/litre. Salt & vinegar chips, chocolate Nesquik mixed with sour milk, big bubbles, mouth coating, zesty honey with hollow middle, lurking fruity butterflies dropping petals, molasses Grapetizer. (*)

WHITE:

·         Siverhurst Special Reserve (2013): Sauv from Constantia 7 Kuils River, bottled 4 days prior to tasting. Green apple & lime gums, roasted green pepper, milky pineapple, guava, like gum with a liquid centre – bursts in your mouth, grapefruit, sneaky acid.

·         Cielo Nel Capo Acacia (2012): “Heaven in the Cape”, Port Jackson grapes, 700 bottles. Chickpeas, lemony tannic-ness, sharp, lemony & lime sherbet on a cracker, rich finish, buttered lavender, flinty.

RED:

·         Silverhurst Cabernet Sauvignon (2008): 100% Cab Sauv, grapes from Franschoek (near La Motte). Hugging gummy bears on a roundabout, sneaky sandy spice, soft berry frozen yoghurt milkshake, creamy tartness, melting with summertime happiness, lurking green peppercorns. (**)

·         Petit Verdot (2006): “Arterial in colour”, Madeira cake with strawberry cream, black forest hot chocolate, sharp but creamy, tangy hugs, heavy spiced stew, tea tannins, tea in burlap. (**)

·         Sebastiaan (2006): 45% Cab Franc, 35 % Cab Sauv, 10% Merlot, 8% Petit Verdot, 2% Malbec. Cab driven Bordeaux blend. Youngberry jam, what damson jam is in my head, drunk purple Chappies, creamy tannins, a talking wine.

Notes:

·         Dead yeast cells = lees

·         Yeast eats sugar & releases alcohol & a puff of gas (carbon dioxide)

·         Produce 4 Sauvs – 1 from a single region fermented in tank, 1 tank ferment from 2 regions, 1 in 8 year old French oak, 1 in French Acacia

·         Acacia barrels are rinsed with water 9 times before use to rinse out yellow pigment

·         Smallest farm in Constantia Valley.

·         Reserve Clos Andre spends 9 years on lees

·         2nd set of legs – indicates a quality wine

·         Perfectly clean glass will show no bubbles in MCC – retains the pressure (fizz) longer.

·         Bubbly glasses are diamond etched to encourage carbon dioxide

·         All barrels are tasted blind & the best are marked with an “S” for Sebastiaan blend

·         Sebastiaan was the first wine maker at High Constantia. He planted 34Ha of vines in his first year which washed away.

·         Wine was initially produced to prevent scurvy – no wonder sailors drink so much!