Community Tasting Note

• sweetstuff wrote: 93 points

  March 17, 2018 - At 14 percent alcohol for the 2009 version of the Vin de Constance, unlikely it's fortified. If you look at the data sheet present on the producer website http://www.kleinconstantia.com/our-wines/vin-de-constance/2009, there is lots of talk about multiple tries and what seems like an effort to get passerilagé and raisined berries, and nothing about fortification. There is mention of a substance called essentia, that probably comes from some processing with the Trockenbeeren, and which may be blended back into the more standard late harvest musts.
  
  2009 Klein Constantia (1865) Vin de Constance Natural Sweet Wine of South Africa (100 percent Muscat de Frontignan). Alcohol: 14 % vol; residual Sugar: 160 g/l; pH: 3.6; total acidity: 7.8 g/l
  
  Bottle with unusual out-curve at bottom, the type of which I've never seen before. Thick black wax over cork closure. Medium sheeting and no tearing.
  
  Very light straw in color for this type of wine. //Linden leaf and hints of linseed oil, (almost foxy); grape and dried white peach, tingly and floral, tailing into a delicate fish glue (old red Burgundy) note./// Delicate acidity, lissome but with crisp and evident filigreed sweetness; a hint of bitter orange peel emerging at about 2 hours.// and a combination of peppermint and wintergreen; on perhaps a 30 plus (second finish. 92+/100; after a bit more air and time a subtle vanilla confection flavor tickles the aftertaste. Drink now through 2028.
  
  Definitely not the same style as an old Setubal; closest thing might be a VT or SGN Muscat from Alsace, at its best. Gives no evidence of being fortified, nor is there any sense of Botrytis.

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