Beau Constantia, Karin 2021
‘The 2021 KARIN is by far the most graceful rendition of this wine produced to date.’
This is a beautifully pale and delicate style of rose; the result of a three hour press cycle to minimise extraction from the Cabernet Franc skins.
Expect notes of tart blood orange, crunchy capsicum, rosemary and nectarine. There’s great acidity, a saline edge and a slight creaminess.
‘The 2021 season started with a cold, wet, winter that filled up soil reserves and provided sufficient cold units to break dormancy. The late cooler conditions continued well into spring, delaying bud break and initial growth. October saw the moderate temperatures and sufficiently filled soil profiles leading to rapid vineyard growth and therefore the need to closely manage fungal diseases and weeds. November brought serious wind, leading to diminished flowering and fruit set, especially higher up on our steep slopes. After February, the summer growing conditions were cool and moderate with nerve wracking amounts of morning mist and high levels of humidity forcing us to sample as often as possible, practice patience, completely reverse block orders and picking in smaller batches than before, yet eventually getting the grapes into the cellar at the optimum ripeness, HEALTHY. I found that the berries were physiologically ripe at much lower sugar levels, meaning that even though sugar ripening was delayed, we could still pick for great flavor concentration on brilliant acid levels, and pull off lower alcohol wines while doing so! This vintage shows superlative ageing potential.
The 2021 KARIN is by far the most graceful rendition of this wine produced to date. Pale beyond belief, it fits the colour spectrum somewhere between blanc and onion skin. The nose, at first subtle, is a refreshingly honest expression of the 2021 vintage. One where we ask oenophiles to dive deeper into the glass and – if at all they can – cellar some to allow for more time in bottle. The fruit was picked on 3 March and whole-bunch pressed in a gentle 3-hour Champenoise press cycle to minimize extraction from the skins. The must was inoculated with a yeast strain that expresses volatile thiol-type varietal aromas and spent 5 months on the gross lees before making its way to bottle. As one swirls, subtle hints of florae and rosemary gradually give way to more complex aromas of capsicum, blood orange and nectarine. By minimizing time on the skins, this wine presents a surprisingly creamy texture and a zippy citrus acidity with a saline edge that may just be related to our close proximity to the sea. On the finish; an undeniable oyster shell minerality. There is no better partner to freshly shucked oysters with a tabasco granita and a generous squeeze of lemon.’
Try it with a plate of oysters, freshly squeezed lemon and a tabasco granita.