Kevin's comments: A fruity, medium bodied Merlot with berry and chocolate flavours and a soft lingering aftertaste.

Chateau Tasting Notes

GROOT CONSTANTIA, SOUTH AFRICA

The heritage of Groot Constantia would be incomplete without regarding its setting.  As important as the product of the grape is the beauty and significance of the architecture.  The priceless Manor House and the buildings grouped around it are unequalled examples of Cape Dutch architecture both in majesty and simplicity.  The collection of artefacts, including furniture and pieces of art, reflects the rich cultural tradition of the Cape.

Today the estate is owned by the Groot Constantia Trust which is committed to building upon the foundations of this South Africa's oldest and best known estate.  It is one of South Africa's most visited tourist attractions.

The story of Groot Constantia goes back to 1685 when Simon van der Stel, later governor of the cape, was granted land for a farm on the Eastern side of Table Mountain which he named Constantia.  After several changes of ownership, it was sold to the Cloete family in 1778 and held by them for 5 generations until 1885.  They were forced to sell owing to the vine disease phylloxera that ravaged the vineyards and it then became the property of the Cape government.

The total estate covers 165 hectares of which 87 hectares are currently planted, at a height of 60-280 metres above sea level.  The type of climate is generally cool resulting in complex and balanced wines.

Their winemaker, Boela Gerber, was recently awarded the Trophy for Diners Club Young Winemaker of the Year.
 
Grapes:            100% Estate grown Merlot grapes
 
Soil:                  Glenrosa

Vinification:       The grapes were picked when fully ripe and fermented in temperature controlled stainless steel rototanks.  Matured for 12 months in 225L oak barrels 60% Nevers new oak and 40% in 2nd and 3rd fill barrels. 

Taste:               A fruity, medium-bodied Merlot with mulberry and vanilla flavours.  A slight hint of mocha and cinnamon on the nose and a soft lingering aftertaste..  Although it is ready for immediate consumption, its excellent structure means that it has great potential for maturation.

Serve:   At room temperature with leg of venison studded with bacon, pasta dishes or cheese.