A firm favourite amongst my adventuring to sample The Good Wine is a visit to the lovely Constantia Valley. Here I am sure to find not only a number of prime examples of The Good Wine but also endless fairytale-esque settings in which to sip said wine. On this particular adventure, we began the day at my oldest favourite, Eagle’s Nest:

Eagle’s Nest Sauvignon Blanc (2011): 5 months on lees. Lightly roasted green pepper, orange pith, light & soft.

Eagle’s Nest Little Eagle Rose (2013): 100% Merlot. Raspberry mousse, red juice in a blue cup, runny brie with hints of raspberry. (*)

Eagle’s Nest Viognier (2013): 10% tank ferment, 2nd& 3rd fill French & Hungarian oak, fortnightly batonage. Petunia & jasmine, Aunty Elsa’s powder, flowers in a white room with gossamer curtains floating in the breeze, great Gatsby drawing room scene, honeysuckle honey, orange syrup, stewed apricot. (**)

Eagle’s Nest Merlot (2009): 24 months in 2nd, 3rd & 4th fill French oak. Sour cherries, slightly rusty prunes, soft milky tea tannins, black cherry smoke.

Eagle’s Nest Shiraz (2010): 18 months in oak. Smoked chocolate biltong, chalk tannins, soft sawdusty, cherry reduction, balsamic glazed rare steak.

From here, we wended our way down the next road to one of the larger farms, namely Groot Constantia, to sample their wares:

Groot Constantia Blanc de Noir (2013): 60% Merlot, 40% Cab Sauv – 2 hours of skin contact, tank ferment. Green pepper, granadilla, white peaches, light fizz, gentle acid, sour green apples, sharp white cheese.

Groot Constantia Semillon Sauvignon Blanc (2013): 60% Semillon, 40% Sauvignon Blanc. Salted cashews & dried guava rolls, cheesey baked pineapple pudding, light fizz, lime pith, lime brie.

Groot Constantia Rood (2011): 36% Merlot, 26% Cab Sauv, 21% Cab Franc, 15% Shiraz, 2% Pinotage, 12 months in 2nd & 3rdFrench oak. Sandy saw dust, prickly gummy bears, sharp cigar cuttings, bitter cough mix.
Groot Constantia Gouveneurs Reserve (2011): 54% Cab Franc, 36% Merlot, 10% Cab Sauv, 13 months 1st fill French oak. Nutmeg & Christmas pudding, smoked cherry tobacco, burnt tea tannins.

Groot Constantia Cape Ruby (2012): Touriga Nacional, 1st, 2nd, 3rd & 4th fill, fortified with brandy. Smoked dried cherries.
By now, stomachs were beginning to rumble and attention spans beginning to wander. In light thereof, we chose Constantia Uitsig & their River Cafe as our next destination. Upon arrival on a beautiful weekend afternoon without having had the foresight to announce our arrival in advance, we were unfortunately not able to acquire a table in the dining area upon arrival & thus were forced to continue our tasting of The Wine. This, dear readers, is where the level of danger in this adventure increased exponentially with the offer by a very brave winemaker for me, an admittedly unco-ordinated and clumsy individual, to chop the top off of a bottle of MCC. Most surprisingly, no humans, animals, material objects or minerals were harmed in the process which, as an aside, was most successful.

Constantia Uitsig MCC Blanc de Blanc Brut (2010): 100% Chardonnay, 3 years on lees, 30% barrel ferment (base wine) in 225l barrels for 3 weeks, 6 000 bottles produced, bubbles amplify wood flavour. Salty Wheatsworth, tinned asparagus, rye crumble, fresh & light.

Constantia Uitsig Unwooded Chardonnay (2013):  Nutty brie, Nik Naks & pesto, lime pith & cream crackers, creamy cheesey white peach pudding.

Constantia Uitsig Sauvignon Blanc (2013): Sharp Cheddar asparagus, creamy asparagus lasagne.

Constantia  Uitsig Constantia White Blend (2012): 65% Semillon, 35% Sauv Blanc. Aromat with white cheese & white peach. Salted dried peaches.

Constantia Uitsig Semillon (2011): Roasted green pepper, orange pith, powder tannins, residual acid.

Constantia Uitsig Constantia Red (2011): 53% Merlot, 38% Cab Sauv, 9% Cab Franc. Salted cinnamon, bacon flavoured scones, silky with a gentle velvet glove punch.

From here the cheese and crackers beckoned and brought a peaceful, languorous close to a lovely afternoon.


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