Constantia Glen Constantia Sauvignon Blanc 2010 92 Points
Clear, day bright, pale straw with slight green tinge, medium plus concentration, medium plus viscosity, no gas or sediment.
Clean, high intensity, gooseberries, green lime, kiwi, spicy white pepper, pine resin, almost sappy, mineral driven, faintest brush of oak, complex and layered, kind of combining the best of New Zealand’s opulence with that of Sancerre like flinty mineral core.
Dry with medium plus acidity (6.2 TA), medium plus alcohol, crunchy style, delicate gooseberries, hints of waxy lanolin character, spicy pepper follows through, textured and complex mid palate, with fine restraint, vibrant and fresh, laser like purity, medium plus length, medium plus to high complexity on aftertaste.
Having followed Constantia Glen since 2006, the newly release 2010 vintage, with an average yields of 3 / 4 ton hectare, is certainly showier in a positive way than I can ever recall, possibly due to the vineyard now starting to reach maturity (10 years old) and also the inclusion of 13% barrel fermented Semillon (600 L, oak) and 6 % barrel fermented Sauvignon Blanc, as well as the 9 months on fine lees, plus an extra 6 months in bottle, have certainly contributed to it’s overall complexity.
The 2010 production is around 20,000 bottles, so fairly small by world standards, of high quality Sauvignon.
Enjoy now until 2019 if kept under right cellaring conditions.
Served at 11 degrees celsius with a sous vide quail, white asparagus spears, celeriac, medley of mushroom fricassee (Porcini, & fresh shitake) in light emulsion cream, green Madagascan peppercorn and micro rocket leaves.
This is a fine example of a top notch new wave, cutting edge South African Sauvignon Blanc and is certainly leading the way for now, in Constantia Valley.