Summary
| Producer | Klein Constantia |
|---|---|
| Grape Variety | Muscat de Frontignan |
| Vintage | 2005 |
| Body | Medium |
| Style | Dessert wine |
| Bottle Size | 0.375 l |
| Colour | Bright golden amber with a green tinge |
| Maturation | Matured for a total of 4 years in stainless steel and 500L oak barrels. |
| Wine Origin | |
| Origin | Constantia |
| Region | Western Cape |
| Country | South Africa |
Wine Makers Notes
| Winemaker | Adam Mason |
|---|---|
| Winemakers Approach | Our ongoing objective and passion is to faithfully recreate Vin De Constance in the style of its iconic yesteryear. |
| The Vintage | Perfectly timed rain at the end of January was balm to the developing grapes. It positive influence on the quality of the Muscat de Frontignan raisins by preventing excessive berry shriveling, enabling full flavour development. |
| The Vineyard | The grapes were grown on South facing slopes and hand harvested during the last 10 days of February. |
| The Winemaking | After harvesting selected shriveled grapes, the berries are left to macerate on their skins for several days in order to soften, thus facilitating the recovery of their golden juice with pressing. The nectar obtained is fermented in a combination of stainless steel tanks and wooden 500L barrels. The total maturation time in the cellar before bottling the 2005 Vin de Constance was just under 4 years.golden juice with pressing. The nectar obtained was fermented in a combination of sta |
| Analysis | |
| Alcohol | 12.28% |
| Residual Sugar | 157 g/l |
| Acidity | 7.5 g/l |
| pH | 3.45 |
Wine Makers Notes
| Tasting Notes | |
|---|---|
| Colour | Bright golden amber with a green tinge |
| Bouquet | The rich aromatic nose displays candied orange peel, sundried peaches and whiffs of sandalwood. |
| Palate | Full and viscous with waves of white peach and pear flowers, restrained acidity with a fine, nutty finish. |
| Serving and Storage | |
| Optimal Drinking Window from Vintage | Now for up to 20 years and possibly beyond |
| Cellar Life from Vintage | 20 YEARS +. The combination of high residual sugar and alcohol levels has a well known preservative effect on bottled wine. Provided the cellaring conditions are ideal (12ºC and 75-85% humidity) this wine is capable of ageing for at least 20 years from t |
| Decanting Time | 0 - 1 |
| Food Pairings | Fruit based desserts, medium and strong cheeses |
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