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Harvest Diary 2013

Posted on 04 Mar 2013

Last few weeks of February

Mostly all of the estate sauvignon blanc will be harvested by the second week of March and all the chardonnay we use to make the our limited release Estate Méthode Cap Classique Brut was harvested at the end of February. The chardonnay comprises four different components, all pressed using our new basket press and promises to deliver a brilliant bubbly!

The harvesting of the Muscat de Frontignan that goes into our celebrated sweet wine, Vin de Constance, began in January and will continue until the end of April. We are aiming to have at least 15 – 20 different components with which to blend: over three months’ worth of harvested muscat!

The beginning of March will also see the harvesting of the cabernet franc that goes into making our very popular and light salmon-pink KC Rosé. The KC range will also be expanding as we include a lifestyle Pinot Noir. We took delivery of some of these grapes at the end of February and the analysis promises a fresh, fruity and rich pinot to complement our excellent KC range offering; guaranteeing the utmost in quality at an excellent, affordable price.

All the new “presents” in the cellar have been put to work this harvest including our new drainer tank and the new state-of-the-art basket press.

Beginning of March

Sauvignon blanc, sauvignon blanc, sauvignon blanc… We continue harvesting this beautiful varietal for our Estate and KC range wines.

We have also harvested our second batch of Muscat de Frontignan (another 13-18 to go) and we will be bringing in the last of the new pinot noir this week.

In the cellar, the first tank of sauvignon blanc has just finished fermenting and many others are still on the go, turning beautiful juice into excellent Klein Constantia wine.

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