In the glass
A typical muscat character on the nose with flowers and ripe peaches. The palate is soft and rich but with balanced acidity and freshness with an amazing finish. Every year, a blend is made of the current vintage and the two preceding vintages to achieve maximum complexity and consistency of style.
On the ground
The grapes are picked from our old white and red Hanepoot blocks in the early morning. They are destemmed in the winery and fermented on the skins to extract as much as possible varietal character. At around halfway through the fermentation, the grapes are pressed to old French oak barrels to continue fermentation. At a residual sugar of around 100grams, the wine is fortified to stop the fermentation. Barrel maturation on the lees is then carried out.
In the news
Muscat d’ Alexandrie was the first cultivar introduced to South Africa in the 1650’s. Commonly known as Hanepoot, the vines from which this limited release dessert wine is made are considered the oldest in the Constantia Valley. They are also the only Red Hanepoot in Constantia.
Muskadel from the Constantia Valley won acclaim during the 18th century from famous authors, poets and statesmen alike. Napoleon Bonaparte had as much as 1,126 liters of the Cloete family’s Constantia wine shipped in wooden casks each year to his home in exile on St Helena from 1815 until his death in 1821.
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