Estate Red 2016

Our intention for the Estate Red 2016 was to produce a wine that represents our unique location. Over the years we have selected cultivars that best suit our terroir, planting them on the lower and warmer slopes of Klein Constantia. Located in one of the coolest wine growing regions in South Africa, we are able to achieve ripeness in conjunction with delicate tannins, allowing us to create a more elegant and refined wine. 

About the Vineyard

Our soils originate from 600 million year old granite, formed in a period of different climatic conditions to today. This well-drained, fertile decomposed granite with high clay content ensures good water retention. During the long, dry summers of the Cape, enough water will slowly drain back into the vineyards to ensure an effective leaf canopy and proper ripening of the fruit.

 

Wine Production

Each parcel is carefully identified and blocks are split into multiple portions in order to harvest at the perfect ripeness. Malolactic fermentation takes place in 40% new French oak barrels after alcoholic fermentation. The wine is then aged for 12 months before blending and bottling.

Tasting Notes

Deep ruby red in appearance. The Estate Red boasts a lively nose with rich dark fruit from ripe plums to blackcurrant with a perfume of elegant oak spice. The palate is refined with delicate red fruit backed up by well integrated tannin that allow for a long savory finish. 

 

Food Pairing

 

 

 

Production Info
Vineyard name
Constantia
Vineyard size
21 acres
Soil composition
decomposed granite, clay
Training method
VSP
Elevation
248 feet
Vines/acre
1480
Yield/acre
1.6 tons
Exposure
Southeastern
Year vineyard planted
2003
Winemaking & Aging
Varietal composition
40% Cabernet Sauvignon, 25% Malbec, 19% Shiraz, 16% Petit Verdot
Age of Aging Container
New
Maceration technique
Punchdown and Pumpovers
Maceration length
18
Malolactic fermentation
Yes
Type of aging container
Barriques
Length of bottle aging
3 months
Size of aging container
225 L
Type of oak
French
Length of aging before bottling
16 months
Analytical Data
Alcohol
14.6 %
pH level
3.6
Residual sugar
2.0 g/L
Acidity
5.2 g/L

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