Wines Constantia Groot Constantia - Grand Constance - 2016

Groot Constantia’s Grand Constance 2016 is a distinguished sweet red wine hailing from the storied Constantia appellation within South Africa’s renowned Coastal Region. This historic estate, South Africa’s oldest, is especially famous for its dessert wines, which once graced the tables of European nobility. While the precise varietal blend remains discreet, the wine’s style suggests a traditional approach, potentially incorporating classic grapes local to the Cape and lending it an unmistakably rich and luscious character. The 2016 vintage, matured in half-bottle format, is likely to showcase a vibrant concentration; expect aromas of dried fruits, figs, honey, and subtle oak, harmonised by refined sweetness and a lingering finish.

Constantia’s reputation is deeply interwoven with the history of South African wine. Situated just south of Cape Town, the region benefits from a cool maritime climate thanks to constant breezes from the nearby Atlantic and False Bay. This temperate environment, combined with well-drained slate and granite soils, enables the slow, even ripening of grapes—perfect for crafting complex sweet wines of remarkable balance and freshness. The celebrated legacy of sweet Constantia wines stretches back to the 17th century, being prized for their elegance and resilience.

Grand Constance’s generosity in sweetness and depth calls for food pairings that complement rather than overpower. Classic accompaniments might include matured blue cheeses, foie gras, spiced fruit tarts, or decadent chocolate desserts. For a truly local match, consider South African milk tart (melktert) or malva pudding, which both echo the opulent, honeyed tones of the wine. It also pairs beautifully with rich duck or game dishes finished with berry reductions.

For tasting, serve this wine slightly chilled to accentuate its freshness and balance the opulent sweetness. A temperature between 10-12°C is ideal, allowing the aromatics and texture to unfold gracefully in the glass. Decanting is not strictly necessary, but giving it a few minutes to breathe will reveal its full aromatic potential.