eRobertParker.com. Aug 2011. Reviewer : Neal Martin. Klein Constantia’s most famous wine, the 2006 Vin de Constance underwent several tries during picking in order to eliminate green fruit, and the 2006 includes 10% raisined berries, some as Aszu and 80% whole bunches. It has a heavenly bouquet with apricot blossom, honeysuckle, elderflower and pear drop that is mesmerizing. The palate is vibrant and animated with notes of raisin, fresh fig and Seville orange marmalade. It has a life-enhancing silver thread of acidity and a long waxy, honeyed finish that lacquers the mouth but is imbued with great freshness and vitality. It is easy to see why this elixir was so coveted 200 years ago. Drink now-2050+.
- Country: South Africa
- Wine Region: Constantia
- Wine Maker: Adam Mason
- Grape: Muscat de Frontignan
- Grape Percentage: 100%
- Alcohol Percentage: 12.28
- Unit Quantity (ml): 500
- Best To Drink: Drink Now - 2023
Bright golden in colour with fresh green tinge. The richly aromatic nose displays candied orange peel, sundried peaches and whiffs of sandalwood. The palate is full and viscous with waves of white peach and pear flavours, restrained acidity and fine, nutty finish.
Tasted September 2010. Burnt caramel, marmalade, oranges, knife-edge acidity, lots of sticky sugar on the finish - but not at all cloying, Great length, complex, generous and broad. (RH).
Issue: Feb 29, 2012 - This is gorgeous from the start, proffering sweet but precise tangerine, nectarine and clementine fruit flavors laced with date, orange blossom and green tea notes. Long and pure through the finish, with a lingering echo of bitter orange. The track record for this wine keeps getting better. Drink now through 2020. 400 cases imported. –JM
Mar/Apr 11. By Stephen Tanzer. (From shriveled but not botrytized muscat de Frontignan grapes; 157 g/l r.s. with 7.5 acidity): Full deep gold. Lovely perfumed nose combines cherry, orange peel, apricot, honey, sexy spices and wild herbs. Very sweet and extremely concentrated wine, with intriguing floral and spice notes contributing a tangy quality to the intense apricot, honeysuckle and yellow raisin flavors. The extremely long, honeyed finish boasts outstanding energy and floral lift. Harmonious from the outset but capable of many years of evolution in bottle.
Butterscotch, honeyed almonds and candied ginger-orange peel lead the way on the nose of this late harvest Muscat. Rich, overripe mango and honeydew add levity to the palate, lifting the heady spice and viscous, syrupy flavors. The long finish carries a tinge of pithiness, adding some tongue-smacking texture to the close. Has aging potential, though it’s certainly… — L.B. (11/1/2011)
Just about to be released. Complex nose with spicy, lifted, citrus peel character. Very sweet but with a pithy edge. The palate has viscous, bold, pithy fruit with some spice. It’s still quite primary with amazing potential. At the moment the pure apricot, pear and citrus fruit are to the fore."
Iconic, historic Cape sweet wine which lives up to its reputation. It's made from Muscat de Frontignan and is intensely sweet and luscious, with an enormous concentration of apricot and orange off-set by brilliant acidity. To sum up: it's very rich, concentrated, long and fresh and can handle the sweetest, richest puddings, including chocolate, and the acidity of fruit puddings.
Iconic dessert from unbotrytised muscat de F. No 03; 04 charming peach & spicy-nutty cream. Less intense than some yrs, but still luscious & dense. 130 g/l RS, 14.2% alc in full, rich finish. 05 sleeker; gleaming acidity in different, finer balance (160 g/l RS; 12.2% alc). Lovely floral depth, precise long-lingering finish. These reward 5-10+ yrs in cellar with more complexity. ± 3 yrs in combo steel, oak.
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.