Present Vintages

High Constantia Clos Andre - 2008
High Constantia Clos Andre - 2005 Reserve

Past Vintages

High Constantia Clos Andre - 2006
High Constantia Clos Andre - 2005
High Constantia Clos Andre - 2004
High Constantia Clos Andre - 2003
High Constantia Clos Andre - 2002

Variety:

70% Chardonnay & 30% Pinot Noir

Degorgement:

Starting January 2011

Volume:

11934 x 750ml

Analysis:

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 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 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.

Variety:

70% Chardonnay & 30% Pinot Noir

Degorgement:

Starting January 2010

Volume:

700 x 750ml

Analysis:

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.

Variety:

70% Chardonnay & 30% Pinot Noir

Degorgement:

Starting January 2008

Volume:

6400 x 750ml

Analysis:

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.

Variety:

70% Chardonnay & 30% Pinot Noir

Degorgement:

Starting June 2007

Volume:

6900 x 750ml

Analysis:

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.

Variety:

70% Chardonnay & 30% Pinot Noir

Degorgement:

Starting November 2005 onwards

Volume:

6000 x 750ml

Analysis:

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.

Variety:

70% Chardonnay & 30% Pinot Noir

Degorgement:

31 July 2004

Volume:

2200 x 750ml

Analysis:

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.

Variety:

70% Chardonnay & 30% Pinot Noir

Degorgement:

31 May 2003

Volume:

1030 x 750ml

Analysis:

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.