Klein Constantia是南非最知名和歷史悠久的酒莊之一。它前身是一家更大的酒莊Constantia，由開普敦第一任總督Simon van der Stel於 1685 年成立。所在的山谷上有腐爛的花崗岩土壤，還有微涼的海風，都非常適合釀酒。
天然甜美的Vin de Constance 是其旗艦作，它是 19 世紀歐洲宮廷的最愛，拿破崙、法國國王Louis Philippe I、鐵血宰相Bismarck等都是其愛好者。以Muscat de Frontignan 葡萄釀製，人手分批採收，從酸度高的成熟葡萄到糖度濃縮的葡萄乾。每一批都分開處理，以達到糖分、酒精和酸度之間的完美比例。
產地：
南非海岸酒區，Constantia
種類：
甜酒
葡萄品種：
Muscat de Frontignan
殘糖：
130克/升
釀造：
葡萄收乾後，以人手採收和篩選。浸泡數天至果皮軟化，再壓榨出金黃色的葡萄汁。甘甜的汁液分別在不鏽鋼缸和500升的木桶中發酵，窖藏大約近四年才入樽。
品酒筆記：
明亮的金黃色，散發出菠蘿乾、芒果和葡萄乾的焦糖香氣。入口有新鮮的酸度，口感豐富，融合了熱帶風味，餘韻細緻悠長。
Klein Constantia is one of South Africa's most famous and historic winery. It was originally formed part of the larger estate called Constantia, which established in 1685 by Simon van der Stel, the first governor of the Cape. The valley is perfect for vinification due to the decomposed granite soils on its slope, and gently cooled by ocean breezes.
The natural sweet Vin de Constance is its flagship wine, it was a favourite of the courts of Europe in the 19th century, was sought after by Napoleon Bonaparte, Louis Philippe I, and Otto von Bismarck etc. The Muscat de Frontignan grapes are harvested by hand in several batches, ranging from bunches of ripe berries with great acidity to individual raisins with intense sugar concentration. Each batch is kept separate and treated differently to attain the perfect ratio between sugar, alcohol and acidity.
Country of Origin:
Constantia, Coastal Region, South Africa
Type:
Dessert Wine
Grape varieties:
Muscat de Frontignan
Residual Sugar:
130g/l
Vinification:
After harvesting selected shrivelled 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 thus obtained is fermented in a combination of stainless steel tanks and wooden 500L barrels. The total maturation time in the cellar before bottling the 2004 Vin de Constance was just under 4 years.
Tasting notes:
Bright golden in colour, the nose is filled with tropical aromas of dried pineapple, mango and with raisined, caramelised notes. The palate has a fresh acid entry which develops richness and envelopes the mouth in a fusion of tropical flavours tapering to a lingering, delicate finish.
