Sparkling Wines

Welcome to our Sparkling Wine Information Section.

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


High Constantia Clos Andre 2009

Variety: 70% Chardonnay & 30% Pinot Noir   High-Constantia-Cap-Classic-medium
Degorgement: Starting January 2013
Volume: 9906 x 750ml
Analysis:
Residual Sugar
Alcohol
TA
PH
FSO2
1.1 g/l
12.0 %
5.3 g/l
3.28
0 mg/L
Tasting Notes: The selected grapes were harvested by hand at 18.5 – 19° balling. Whole bunches cooled to 1 degree Celsius before being pressed in a small 1 ton bag press to 40% or 400 liters of pressed juice per ton. Fermentation at 14°C for 14 to 20 days followed by malo-lactic fermentation in stainless steel tanks. Base wine was bottled in the first quarter of 2009 to undergo secondary bottle fermentation thereafter. The first bottles in the batch were riddled and disgorged by hand in January 2013. The riddling process is done in the traditional way that is by turning the bottle a quarter of a turn once a day for two months until all the sediment is riddled into the neck of the bottle. All the processes used in the making of this wine are done by hand on site in the cellar.
Description: There is concentration here, but also freshness and great style; this wine has fine beads, and it has a very fine nose, full and ripe, aromatic and yet full of youthful, fresh, zesty character. It has a very pure and gentle style, fresh and elegant, certainly vivacious and polished. Substantial but never unbalanced or ponderous, all culminating in a considerable finish. The palate is elegant, stylish, full and harmonious, rich and yet gently composed, fine and broad. This is a grand vin with bubble. Drink it over the next 3 years.


High Constantia Clos Andre 2008

Variety: 70% Chardonnay & 30% Pinot Noir   High-Constantia-Cap-Classic-medium
Degorgement: Starting January 2011
Volume: 11934 x 750ml
Analysis:
Residual SugarAlcohol

TA

1.3 g/l11.7 %

6.0 g/l

Tasting Notes: The selected grapes were harvested by hand at 18.7 – 19 balling. Whole bunches cooled to 1 degree Celsius before being pressed in a small 1 ton bag press to 40% or 400 liters of pressed juice per ton. Fermentation at 14C for 14 to 20 days followed by malo-lactic fermentation in stainless steel tanks. Base wine was bottled in the first quarter of 2008 to undergo secondary bottle fermentation thereafter. The first bottles in the batch were riddled and disgorged by hand in January 2011. The riddling process is done in the traditional way that is by turning the bottle a quarter of a turn once a day for two months until all the sediment is riddled into the neck of the bottle. All the processes used in the making of this wine are done by hand on site in the cellar.
Description: There is concentration here, but also freshness and great style; this wine has fine beads, and it has a very fine nose, full and ripe, aromatic and yet full of youthful, fresh, zesty character. It has a very pure and gentle style, fresh and elegant, certainly vivacious and polished. Substantial but never unbalanced or ponderous, all culminating in a considerable finish. The palate is elegant, stylish, full and harmonious, rich and yet gently composed, fine and broad. This is a grand vin with bubble. Drink it over the next 3 years.

High Constantia Clos Andre 2005 Cuvee Reserve

Variety: 70% Chardonnay & 30% Pinot Noir High-Constantia-Cap-Classic-medium
Degorgement: Starting January 2010 – only degorge 120 bottles per year
Volume: 700 x 750ml
Analysis:
Residual SugarAlcohol

TA

 

1.79 g/l11.7 %

5.58 g/l

 

Tasting Notes: The selected grapes were harvested by hand at 19° balling. Whole bunches cooled to 1 degree Celsius before being pressed in a small 2 ton bag press to 40% press. Fermentation at 14°C for 14 days followed by malo-lactic fermentation in stainless steel tanks. Base wine was bottled in the second quarter of 2005 to undergo secondary bottle fermentation. The first bottles in the batch were riddled and degorged by hand in January 2010. Approximately 120 bottles are released per annum. All the processes used in the making of this wine are done by hand on site in the cellar.
Description: Medium, straw-gold hue. Youthful, fresh doughy aromas. Full, very appealing flavors of toast with a robust yeastiness and elegant citrus that carry through to the long finish. The nose opens and evolves quite gently, showing deep and characterful aromas of elegant, biscuity fruit that comes from good bottle age with a soft mousse that makes this a very serious MCC indeed.

High Constantia Clos Andre 2006

Variety: 70% Chardonnay & 30% Pinot Noir High-Constantia-Cap-Classic-medium
Degorgement: Starting January 2008
Volume: 6400 x 750ml
Analysis:
Residual SugarAlcohol

TA

1.79 g/l11.7 %

6.5 g/l

Tasting Notes: The selected grapes were harvested by hand at 19° balling. Whole bunches cooled to 1 degree Celsius before being pressed in a small 1 ton bag press to 40% or 400 liters of pressed juice per ton. Fermentation at 14°C for 14 to 20 days followed by malo-lactic fermentation in stainless steel tanks. Base wine was bottled in the third quarter of 2006 to undergo secondary bottle fermentation thereafter. The first bottles in the batch were riddled and disgorged by hand in January 2008. The riddling process is done in the traditional way that is by turning the bottle a quarter of a turn once a day for two months until all the sediment is riddled into the neck of the bottle. All the processes used in the making of this wine are done by hand on site in the cellar.
Description: Its grilled toast and anise aromas lead to a rich, complex, cracker, yeast and mineral-flavored personality. It is complex, has excellent to outstanding concentration, and a satiny texture rendered lively with present yet unobtrusive bubbles. Drink it over the next 2 – 3 years.

High Constantia Clos Andre 2005

Variety: 70% Chardonnay & 30% Pinot Noir High-Constantia-Cap-Classic-medium
Degorgement: Starting January 2007
Volume: 6900 x 750ml
Analysis:
Residual SugarAlcohol

TA

1.79 g/l11.7 %

5.8 g/l

Tasting Notes: The selected grapes were harvested by hand at 19° balling. Whole bunches cooled to 1 degree Celsius before being pressed in a small 2 ton bag press to 45%. Fermentation at 14°C for 14 days followed by malo-lactic fermentation in stainless steel tanks. Base wine was bottled in the third quarter of 2005 to undergo secondary bottle fermentation. The first bottles in the batch will be riddled and disgorged by hand in June 2007 to February 2008. All the processes used in the making of this wine are done by hand on site in the cellar.
Description: Its grilled toast and anise aromas lead to a rich, complex, cracker, yeast and mineral-flavored personality. It is complex, has excellent to outstanding concentration, and a satiny texture rendered lively with present yet unobtrusive bubbles. Drink it over the next 2 – 3 years.

High Constantia Clos Andre 2004

Variety: 70% Chardonnay & 30% Pinot Noir High-Constantia-Cap-Classic-medium
Degorgement: Starting November 2005
Volume: 6000 x 750ml
Analysis:
Residual SugarAlcohol

TA

1.5 g/l11.7 %

6.9 g/l

Tasting Notes: The selected grapes were harvested by hand at 19° balling. Whole bunches cooled to 1 degree Celsius before being pressed in a small 2 ton bag press to 45%. Fermentation at 14°C for 14 days followed by malo-lactic fermentation in stainless steel tanks. Base wine was bottled in the third quarter of 2004 to undergo secondary bottle fermentation. The first bottles in the batch were riddled and degorged by hand in November 2005. All the processes used in the making of this wine are done by hand on site in the cellar.
Description: Its grilled toast and anise aromas lead to a rich, complex, cracker, yeast and mineral-flavored personality. It is complex, has excellent to outstanding concentration, and a satiny texture rendered lively with present yet unobtrusive bubbles. Drink it over the next 2 – 3 years.

High Constantia Clos Andre 2003

Variety: 70% Chardonnay & 30% Pinot Noir High-Constantia-Cap-Classic-medium
Degorgement: Starting 31 July 2004
Volume: 2200 x 750ml
Analysis:
Residual SugarAlcohol

TA

2.15 g/l11.7 %

7.84 g/l

Tasting Notes: The grapes were harvested by hand at 19° balling. Whole bunches were pressed in a small 2 ton bag press to 45%. Fermentation at 20°C – 26°C for 5 days followed by malo-lactic fermentation in stainless steel tanks. Base wine was bottled in March 2003 to undergo secondary bottle fermentation. Bottles were riddled and degorged by hand on 31 May 2004.
Description: Its grilled toast and anise aromas lead to a rich, complex, cracker, yeast and mineral-flavored personality. It is complex, has excellent to outstanding concentration, and a satiny texture rendered lively with present yet unobtrusive bubbles. Drink it over the next 2 – 3 years.

High Constantia Clos Andre 2002

Variety: 70% Chardonnay & 30% Pinot Noir High-Constantia-Cap-Classic-medium
Degorgement: 31 May 2003
Volume: 1030 x 750ml
Analysis:
Residual SugarAlcohol

TA

2.15 g/l12.5 %

7.84 g/l

Tasting Notes: The grapes were harvested by hand at 19° balling. Whole bunches were pressed in a small 2 ton bag press to 45%. Fermentation at 20°C – 26°C for 5 days followed by malo-lactic fermentation in stainless steel tanks. Base wine was bottled in March 2001 to undergo secondary bottle fermentation. Bottles were riddled and degorged by hand on 31 May 2003.
Description: Ultra fine bubbles makes for a magnificent mousse, a full bodied MCC with rich fruit perfectly balanced by fresh citrus and crisp Granny Smith apples. An “oyster dry” wine made by design for the sophisticated palate.

 

 

 

 

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