Red Wines

Red Wines produced by David van Niekerk.

For more information please click on the vintage below for a complete breakdown & wine makers notes.


High Constantia Petit Verdot 2006

Variety: 100% Petit Verdot – single vineyard  HC Petit Verdot 2006
Bottling Date: March 2008
Volume: 1000 x 750 ml
Analysis:
Alcohol
Residual Sugar
TA
VA
PH
TSO2
FSO2
14. vol %
2.3 g/l
6.2 g/l
0,65 g/l
3,50
90 mg/l
46 mg/l
Tasting Notes: The grapes were harvested by hand at the end of March 2006 at 25.° balling and  fermented in small open top stainless steel tanks between 25°C and 26°C for 11 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 1st, 2nd and 3rd fill 300 litre 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 24 months.
Description: The “spice box” contribution this grape adds to wine is dense fruit, dark colour, powerful flavours, and heavy tannins, showing dark vibrant red purple colour with fragrant berry fruits. The palate is spicy, rich, soft and full with fine firm tannins on the finish and is an excellent example of this great variety.


High Constantia Cabernet Franc 2006

Variety: 100% Cabernet Franc – single vineyard  HC CabFranc 2006
Bottling Date: December 2008
Volume: 6400 x 750 ml
Analysis:
Alcohol
Residual Sugar
TA
VA
PH
TSO2
FSO2
14.5 vol %
2 g/l
5.59 g/l
0, 73 g/l
3,48
90 mg/l
46 mg/l
Tasting Notes: The grapes were harvested by hand on 10 April 2006 at 24.5 ° balling. The grapes were gently crushed, and cold soaked for three days before inoculation with yeast. Fermented was in small open top stainless steel tanks at 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. After 32 months the wines were settled, fined, and gently filtered before bottling..
Description: Medium red-ruby color. Complex nose melds earthiness, leather, pepper, coffee and wild herbs. Sweet, high-toned flavors of blueberry and black raspberry, with a peppery element that does not cross over into greenness. Finishes with ripe tannins and very good length. Yet there’s tremendous depth, and the exquisite tension between fruit, acidity, tannins and wood is as intricate as a Cirque du Soleil trapeze act.


High Constantia Cabernet Sauvignon 2006

Variety: 100% Cabernet Sauvignon – single vineyard  HC CabSauv 2006
Bottling Date: March 2008
Volume: 8000 x 750 ml
Analysis:
Alcohol
Residual Sugar
TA
VA
PH
TSO2
FSO2
13.5 vol %
2 g/l
5.4 g/l
0, 66 g/l
3, 7
76 mg/l
34 mg/l
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 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 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.


High Constantia Sebastiaan 2006

Variety: 45% Cabernet Franc/ 35% Cabernet Sauvignon/ 10% Merlot/ 8% Petit Verdot/ 2% Malbec  HC Sebastiaan2006
Bottling Date: December 2008
Volume: 16000 x 750 ml
Analysis:
Alcohol
Sugar
TA
VA
PH
TSO2
FSO2
14.5 vol %
2.45 g/l
5.8 g/l
0.77 g/l
3.58
35 mg/l
85 mg/l
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.


High Constantia Malbec 2006

Variety: 100% Malbec – single vineyard  HC Malbec 2006
Degorgement: March 2008
Volume: 4800 x 750 ml
Analysis:
Alcohol
Residual Sugar
TA
VA
PH
TSO2
FSO2
14.5 vol %
1.8 g/l
5.6 g/l
0,58 g/l
3,58
90 mg/l
46 mg/l
Tasting Notes: The grapes were harvested by hand beginning 19 March 2006 at 25.° balling and fermented in small open top stainless steel tanks between 25°C and 26°C for 11 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 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 24 months.
Description: Malbec is typically a medium to full-bodied red wine. Ripe fruit flavors of plums and blackberry give it a jammy characteristic. The tannins are typically a bit tight and the earthy, wood-like appeal makes for a fairly rustic wine. This is a typical Malbec with its dark, almost black, plum colour, cassis and Christmas cake nose. Smooth palette and long finish.

Copyright © 2013 High Constantia Wine Cellar Cape Town. All rights reserved. Website by 6AM Media - A Cape Town Boutique Design Company