Iona Red Blend
Ashbourne Pinotage 2018

Where no stone was left unturned, literally,in search of Sauvignon Blanc excellence

Klein Constantia has been on the lips of many – if not talked about, drank in delicious quantities worldwide. The vineyard and cellar teams have always managed to honour this estate’s historical significance. While the sweet and legendary Vin de Constance is linked to their heritage of 300+ years, their Sauvignon Blanc is all about the modern era and the last forty years.  

At the same time, the accolades stem from a continuous and meticulous approach to winemaking that ensures quality all around. Together with the shareholders, winemaker Matthew Day, viticulturist Craig Harris and Jacqueline Harris managed to create a wine institution for the Constantia valley and global wine appreciators. The building itself was never meant to be ostentatious but designed by Gawie Fagen to blend into the landscape, embellished by the storytelling of how it all came to be on the walls as one enters the door. The flow reconnects older and newer generations, and at its heart lies this wine that bears testimony of this journey – Sauvignon Blanc.

Dating back to 1685 and described as one of the world’s most beautiful wine estates, Klein Constantia is set amidst ancient trees on the upper foothills of the Constantiaberg, with views across False Bay.

The 2021 vintage honours the giants on whose shoulders Klein Constantia stands today, as well as the variety that put them on the world wine map.

Their Sauvignon Blanc has been 40 years in the making – a refinement and application of all the lessons learned in the vineyards, cellar, and marketplace.

“We hope that this wine will grab your attention and elevate your perception of Sauvignon Blanc. This variety is an integral part of our modern story and remains central to what we do at Klein Constantia today.” – Jacqueline Harris.

The Recipe

Carpaccio with avocado, crispy capers, walnuts, and Parmesan

Food should not be complicated. Focus on a few good ingredients that balance, meet and contrast your wine. Carpaccio is also not hard to make and will impress your guests. The silky texture of the meat will compliment that of the wine. It is the toppings that will add depth and layers of flavour.

  • 250g fillet
  • 4 tbsp extra virgin olive oil
  • Handful of rocket
  • 3 tbsp chopped walnuts
  • Walnut or truffle oil
  • 1 avocado
  • 80g Parmesan shavings
  • 3 tbsp lemon juice
  • Freshly cracked black pepper

Wash the beef fillet and pat dry. Trim any sinew from the fillet, wrap in glad wrap and place in the freezer for 90 minutes. Start preparing your other ingredients 15 minutes before you take the fillet out. Wash the rocket and spin/shake dry. Cut thin shavings of Parmesan and set aside. Shallow fry a handful of capers and set aside. Half the avocado, peel and cut into thin slices. Take the beef out of the freezer and cut it into thin slices. For even thinner slices, you can pound it between layers of waxed paper. Spread out the meat and fan the avocado slices on top. Top it with the rocket, walnuts, Parmesan, and capers. Make a dressing from the lemon juice, walnut/truffle oil and olive oil and drizzle over. Salt and pepper to taste. Serve with fresh ciabatta.

TIPS FOR MATCHMAKING THE CONSTANTIA SAUVIGNON BLANC 2021 WITH BOTH CREAMY, TART AND EARTHY INGREDIENTS

  • Anyone who complains about the acidity of Sauvignon Blanc doesn’t know how to utilize it as a seasoning component. Like salt and pepper, the wine’s acidity can become a flavour element to balance rich sauces like hollandaise or the creaminess of the avocado.
  • Sauvignon Blanc is a chameleon for food and will change its colours with most dishes without overpowering it. The more lemon you add, the softer the wine will become, but be mindful not to overdo it and strip the wine of its natural vibrance.
  • Bear in mind that most cheeses have high acidities and can also derail the freshness of a wine. When it comes to Sauvignon Blanc, opt for an earthy and slightly tart cheese. Soft cheeses like goats cheese and camembert will enhance the wine’s citrus and tropical flavours and add a fresh herbal note. Thin shavings of Parmesan will add a nutty element and make the wine appear more chiselled.
  • The production method of this Sauvignon Blanc also invites red meats but served like carpaccio to enjoy both the silkiness of the beef and a similar creaminess it will evoke in the wine.
  • Although beetroot is the one vegetable with a better affinity with red wine, its earthy character can still draw out the fruit in a wine. It is best to roast the beets for some caramelization adding balance to the pairing.

Our Experience

The number 40 can have great significance.

For many, it represents an equilibrium – a significant era in our lives to look back onto while simultaneously celebrating an exciting future. It is also that infinite place one arrives at where you can pat yourself on the back and say: I am strong, wise, and confident, but far from done. 

It is momentous for a wine estate like Klein Constantia to highlight this number as a spiritual homecoming of ideas, philosophies, storytelling, and mitigated risks that resulted in challenges and successes. And then, to be confident that it is congruent with what is physically there: the variety of soil, aspects, cool climate, and cultivars that revel in this environment.

Enjoying lunch in their Bistro, we were captivated by the stories Jacqueline Harris shared with us, the excitement of launching a wine that symbolizes the estate’s journey over the past forty years.

“It is quintessentially Klein Constantia – a true expression of place – representative of its modern history, the people involved, and its terroir.”

She tells the story like it is her own, firmly believing in the brand she joined seven years ago. We go back to 1980 when the owner Duggie Jooste had an unwavering vision that viticulturist Ernst le Roux supported after expertly analysing the soil, recognizing the potential of the land, and matching it to the best-suited varieties. Subsequently, all the vines were ripped out for a new start. Asking late industry giants like Prof Orpher and Ronnie Melck the right questions back then firmed up their belief that this was the home of remarkable Sauvignon Blanc. Then, the legendary Ross Gower made the first vintage of Klein Constantia Sauvignon Blanc in 1986, and from there, it has been an upward journey to celebrate this variety.

“We brought out photo albums with Kobus Jordaan, who prepared the soil and established the vineyards so well. And then there was Roelie Leibrandt, who is still the foreman today. Looking back at this time evoked so much emotion knowing it is engraved in the landscape, architecture and story.”

“Duggie Jooste had the dream, the determination, and the commitment to “do everything within his power to ensure the making of great wine – the best possible wine.”

Sauvignon Blanc is no wallflower in this valley, least of all at this estate, and now that Klein Constantia has its own embossed bottle, it will be recognized for its stature with the launch of this celebratory 2021 Sauvignon Blanc. Consumers are often blissfully unaware of the detailed nuances in a Sauvignon Blanc of this kind as South Africans associate it with alfresco living, enjoying it outside in the baking sun, adding ice as refreshment and indulging in rich foods that quickly takes the lead. Apart from the story that wine starts in the vineyards, it brings indigenous yeasts from nature into the cellar, and it will be sacrilege not to acknowledge this small yet powerful detail. It takes time to recognize what the specific terroir gives you, and only then can you fathom the importance of yeast strains and keeping it alive with the proper nutrients. It requires a paradigm shift until the cellar teams can ultimately let go and allow the wine to ferment spontaneously.

Klein Constantia is now at a point where they can isolate 44 different batches of Sauvignon Blanc from 43 separate vineyard blocks and make each of them in a way that respects their sense of place best. Finally, these individual batches are combined to create the perfect blend that is Klein Constantia Sauvignon Blanc.

The most enticing part about a Sauvignon Blanc is, first, its aromas – it celebrates pungent, fresh primary fruit harnessed from the moment the grapes was picked at 4 am to preserve that, transported and handled in the cellar. The intrigue of this cultivar comes into play when terroir is acknowledged, and it is allowed to express that somewhereness giving the wine its own identity. In this case, the cool Constantia Valley beckons the taster to engage with the more minor details in its texture and aftertaste. Therefore, the wine is made in a more oxidative style – the unstable flavour compounds dissipate, leaving the stable

compounds that allow for a textured wine with more decadent flavours. About 25% of the fruit underwent skin contact for 12 hours, and 80% was fermented wild, using 100% organic nutrients. This wine is vegan friendly.

Bursting with fruit, the balance of this wine is impeccable where fruit and freshness collide to celebrate the naked truth about this wine – where it is from. The wine is intense and provocative yet judiciously shares its layers as it warms up in the glass, keeping you on your toes. Rich lemon and citrus blossom, green fig, melon, and crunchy white skin nectarine are chiselled with a vibrant minerality adding brightness to the wine. The acidity is enveloped with a creamy texture adding length and intensity of flavour. What you smell is what it delivers in taste, making this wine a very versatile food partner or utterly delicious on its own. The Klein Constantia Sauvignon Blanc will officially be released in January 2022 – something to look forward to!

See it for yourself

Gallery of our experience.
All images copyright Samarie Smith and/or the featured estate.

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