High Constantia Winery
Established in 1693, High Constantia Winery began its historical journey as part of the Dutch East India Company outpost, originally called Wittebomen - because of the abundance of silverleaf trees.
In 1806 a section of this land, bordering on Groot Constantia to the north was granted to William Duckett - the British Agricultural adviser. In 1813 this land was bought by Jacob van Renen, son of Sebastiaan Valentijn van Renen (Snr).
Sebastiaan Valentijn van Renen originally masterminded the wine-farming venture on High Constantia. Convinced that the soil would be of the same exceptional quality as Groot Constantia’s and that the climate of the hills would give the wine its particular flavours.
Shortly before Sebastiaan Valentijn van Renen died, in May 1821, Jacob transferred the farm to his younger brother, Sebastiaan Valentijn Jnr. Who named the property ‘Sebastiaan’s High Constantia’. Soon establishing the reputation of his farm, and by 1827 its wine was commanding prices in England.
By 1841 High Constantia and Groot Constantia were sole competitors in the area, Cloete relying on antiquity and tradition, Van Renen on his competitive prices.
High Constantia, in its heyday, comprised three main buildings set amidst gardens, lawns and trees. Notable was a great oak, near the cellar, in which was constructed a platform where family and friends took their ease. The date, name, ship and destination of the numerous visitors who journeyed to High Constantia during this period were recorded in its three visitor’s books. At times, the amount and type of wine (Frontinac & Pontac) were also listed.
On a small corner of the original land, David van Niekerk is restoring ‘High Constantia’ to its former winemaking glory. They are planting stocks and producing from their cellar – a structure that is reminiscent of High Constantia’s original home for wine – wines that, while they echo the gracious past of the former estate, give new life to the subtle flavours born of the mystic inter-relationship between earth and climate in the Constantia valley.
High Constantia Sebastiaan 2006
Tasting Notes:
Cabernet Sauvignon grapes were harvested by hand from a single vineyard, South East facing slope, during April 2006 at 24.4° balling. Fermentation was done in small open stainless steel tanks between 20°C - 26°C for 8 days. Cabernet Franc grapes were also harvested by hand from a single vineyard on 17 March 2006 at 24° balling. Merlot, Malbec and Petit Verdot were all picked during March 2006 at 24° Fermentation was done in small open stainless steel tanks between 24°C - 28°C for 13 days. Pumpovers for all cultivars were done every four hours up to 10° balling to ensure optimum extraction of colour and tannins. The wine was pressed in a small 2 ton bag press between 60 – 65%, pumped into settling tanks and after two weeks racked into new and second fill French Oak barrels, where it underwent malo-lactic fermentation. The wine was racked twice and left to mature in wood for a total of 22 months. All the above varietals were then finally tasted prior to bottling and only the very best barrels of the cultivars were selected and blended to create this exceptional wine.
Description:
This vintage of Sebastiaan has benefited considerably from the long, cool growing season. Sebastiaan offers a glorious nose of cassis and black cherry fruit, tobacco-leaf and mildly minty herbaceousness, shy black pepper, anise and cinnamon-clove spice, accented by subtle notes of warm earth and leather. Smooth and supple in the mouth with ripe, velvety tannins, the vibrant, well-integrated flavors focus on black fruits, green olive, tobacco leaf and vanillin oak. The French streak in this wine is a mile.
High Constantia Malbec 2006
Tasting Notes:
The grapes were harvested by hand beginning 19 March 2004 at 25.2° balling and fermented in small open top stainless steel tanks between 25°C and 28°C for 12 days. Pumpovers and punch downs are done every four hours up to 10° balling to ensure optimum extraction of colour and tannins. The wine was pressed in a small 2 ton bag press to 63% and thereafter pumped into settling tanks. After four weeks it was racked into 2nd and 3rd fill 300 liter French Oak barrels where it later underwent malo-lactic fermentation. The wine was racked twice and left to mature in wood for a total of 22 months.
Description:
Two firsts for this wine – the first harvest of this vineyard and the first time that High Constantia produces Malbec. Very typical Malbec with its dark, almost black, plum colour, cassis and Christmas cake nose. Smooth palette and long finish.
High Constantia Cabernet Franc 2006
Tasting Notes:
The grapes were harvested by hand on 10 April 2004 at 24.5° balling and fermented in small open top stainless steel tanks 26°C for 10 days. Pumpovers and punch downs are done every four hours up to 10° balling to ensure optimum extraction of colour and tannins. The wine was pressed in a small 2 ton bag press to 65.% and thereafter pumped into settling tanks. After four weeks it was racked into new and second fill 300 litre French Oak barrels where it underwent malo-lactic fermentation. The wine was racked twice and left to mature in wood for a total of 28 months.
Description:
Characteristic spicy nose, earthy, herbaceous with a slight hint of violets. This, along with the 2003 vintage, was one of the best vintages that we have had in many years. When I have ploughed the lands, the smells of the freshly ploughed and tilled soils are what I pick up on the nose of the wine. This bright coloured wine becomes the most elegant wine of all the Bordeaux varietals.
High Constantia Cabernet Sauvignon 2006
Tasting Notes:
The grapes were harvested by hand end of March 2006 at 24.5° balling and fermented in small open top stainless steel tanks at 26°C for 7 days. Pumpovers and punch downs are done every four hours up to 10° balling to ensure optimum extraction of colour and tannins. The wine was pressed in a small 2 ton bag press to 65.% and thereafter pumped into settling tanks. After four weeks it was racked into new 300 liter French Oak barrels where it underwent malo-lactic fermentation. The wine was racked twice and left to mature in wood for a total of 22 months.
Description:
The 2006 was a superb vintage from the Constantia valley. Yet again outstanding varietal character with a soft minty nose and underlying tones of mocha. Great depth of fruit, blackberry flavoured personality is highly focused, well detailed and elegantly integrated with fine French Oak. A wine of gorgeous depth and concentration.
