Beau Constantia, Cecily 2025

Description

2025 HARVEST by Winemaker Megan van der Merwe
After a nervous start with winter rains and cold units very delayed, the 2025 harvest is now being hailed as one of the greats, characterized by sustained mild and dry conditions. Late July-August rains delayed pruning significantly, but considering that early pruning promotes growth, while late pruning increases fertility, it was positive.
We managed to enable each vine to build up reserves before the buds emerge and become vulnerable, whilst reducing vigour and resultant reserve depletion to allow for a longer hang time in a season that delivered. The 2025 harvest asked us to slow down, and in doing so, gave us one of the most rewarding seasons yet. Even with budding and ripening arriving later than usual, a stretched season gave the vines time to build character at their own pace. Winds swept through our vineyards, which already daringly cling to our near-vertiginous mountainside, but they shaped smaller berries with thicker skins, bringing colour, intensity and freshness without heavy alcohols. There were moments of challenge – tricky leaf work, long days on the slopes, and the patience of waiting – but every bit of effort was matched by the quality of  fruit we received in the cellar. It takes a village to raise a vintage, and the combined efforts and expertise of everyone involved will echo sensorially from ground to glass as these vibrant 2025 vintage wines with deep colour, silky tannins and exceptional longevity are poured.

VINIFICATION
CECILY 2025 was harvested over three small pickings between 18 and 26 February, each reflecting a unique point on the ripeness curve. Achieving balance in Viognier is
always a challenge, but our cool climate allows for a longer ripening period that preserves the fruit’s natural acidity while building those mouth-coating phenolics and striking concentration of flavours. Bunches were picked just after sunrise, cooled overnight, and whole-bunch pressed the following morning. Both sulphur and dry ice were omitted at processing to deliberately hyperoxidise the juice, a technique that precipitates the bitter phenols responsible for the more astringent expressions of this
varietal. After two days of settling, the juice was racked to a combination of vessels for fermentation.

We continue to favour neutral fermentation environments that preserve vineyard character: 54.5% of the blend was fermented and matured in French oak, 28.5% in stainless steel, and 17% in porcelain. Of the oak portion, 21.5% was new, with the balance in second and third fill. Once fermentation was complete, all components rested on their gross lees for seven months without bâtonnage, before being brought together-lees and all-for a final month’s settling in stainless steel prior to bottling.

TASTING NOTES
The nose opens with peach blossom and mandarin, evolving with time to reveal prickly pear and apricot pip. The palate shows the variety’s hallmark texture, held in perfect balance by the vibrant acidity our site naturally provides. True to form, CECILY 2025 shows both the weight and precision of cool-climate Viognier, and remains, as ever, the most fitting partner to a classic South African Cape curry.

TECHNICAL ANALYSIS
W.O. Constantia
ALC: 13.80%
TA: 5.9g/l
VA: 0.55g/l
RS: 3.7g/l
pH: 3.52

Additional information

• Cape Malay Curry: The wine's body and aromatic profile are a perfect match for spiced curries.
• Cheeses: Rich, creamy, and nutty cheeses such as Cheddar, Gruyère, or washed-rind types.
• Aromatic/Spiced Dishes: Dishes with peach, apricot, or ginger notes, as well as fragrant, slightly spicy poultry or white meat dishes.