Beau Constantia, Pierre 2025

Description

The PIERRE is a classic cool climate Sauvignon Blanc made from grapes grown at high altitude on incredibly steep NE-facing slopes. These low-yielding, windswept vines are determined to survive and produce fruit of incredible flavour concentration.

87% SAUVIGNON BLANC, 13% SÉMILLON

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
We tirelessly tend to these vines that daringly grow on incredibly steep NE- facing slopes stretching up to 360m above sea level, where they are absolutely battered by the famous Cape winds. The 2025 vintage marks the first year that our interplanted Échalas Sémillon truly asserted itself in the vineyard and in the final wine. Harvest took place over three pickings between 24 February and 5 March, each contributing a distinct layer of character and texture. The first picking was brought in from our famous little rocky terrain planted to clone SB10. Grapes were cold-soaked on the skins for three days before allowing temperatures to rise, prompting a spontaneous fermentation. After a further seven days on skins, the wine was transferred to two new 225L barriques-one French and one Austrian-making up 14% of the blend. The second picking, eight days later, comprised Sémillon GD1 and SB clones 10 and 11, all showing remarkable balance and concentration. After a three-hour skin soak, the juice was pressed to a mix of vessels: A porcelain pot (29%), five seasoned Chardonnay barrels (36%), and four Austrian oak barrels-two new and two old (21%). All components were matured on gross lees for eight months before bottling.

TASTING NOTES
PIERRE continues to be the clearest expression of our proximity to the cold Atlantic Ocean-a wine defined by salinity, tension, and fine structure. The inclusion of Sémillon lends quiet weight and a supple mid-palate to the nervy acidity of high altitude Sauvignon Blanc, deepening the texture and softening its edge. An exotic bouquet of buchu, lime zest, and lemongrass unfolds gradually, giving way to delicate hints of white peach and lychee with aeration. It is a wine of contrast — crystalline and textural, oceanic and floral – a vivid reflection of site and season.

TECH ANALYSIS
W.O. Constantia
ALC: 13.69%
TA: 6.50g/l
VA: 0.41g/l
RS: 2.20g/l
pH: 3.35

Additional information

• Cheeses: Goats' cheese, Feta, or creamy, tangy cheeses.
• Seafood: Grilled fish, oysters, or citrus-dressed seafood salads.
• Salads/Vegetables: Green salads, asparagus, or herb-focused dishes. Asparagus and pea risotto with lemon zest and basil.
• Light Appetizers: Fresh, tangy, and green dishes.