IT'S NOT the first time that Groot Constantia Grand Constance has placed among the Top 10 gold medallists at Muscats du Monde in Burgundy, France. In July 2025 it was with the 2021 vintage, in 2024 it was with the 2019, and the estate has regularly earned gold from this and other top panels around the world. At the time of writing, the 2021 was about to be released, taking over from the 2020 vintage of which there were just a few bottles still available after being applauded big time at the Decanter World Wine Awards in the UK (97 points) and judged Best in Class at South Africa's National Wine Challenge. The 2018 was a 95-pointer at both the International Wine Challenge (UK) and the Gilbert & Gaillard International Challenge (FR) in 2023. One could go on.
Clearly now one of South Africa's very best dessert wines over the years, this Natural Sweet from the most historic wine estate in the country is rooted in vineyards comprising both white and red Muscat de Frontignan planted within easy walking distance of the manor house, although there's not much. In 2025 there were only 3ha of vines in production, down from 7ha in 2021, although more has been planted.
First made in 1685, Grand Constance is the French translation of Groot Constantia. For centuries, wine from the Cloete Cellar on the estate was adored by famous personalities including French emperor Napoleon, English novelists Charles Dickens and Jane Austen as well as the royalty throughout Europe. After a period of non-production, the 2003 vintage (released in 2005) marked the beginning of the meticulous recreation of this iconic wine at Groot Constantia and the continuation of its rich legacy.
GROOT CONSTANTIA GRAND CONSTANCE 2021
WO Constantia. White and red Muscat de Frontignan from four different vineyards planted in 1992, 2009, 2012 and 2014. As the grapes begin to ripen, the leaves around the bunches are removed to promote raisin formation and to help prevent botrytis (noble rot), which is acceptable for Noble Late Harvest but not for Natural Sweet Grand Constance. The grapes are hand-harvested mid-April, destemmed, and the must is left on the skins for up to 48 hours to extract as much sugar as possible. Fermentation takes place using cultivated yeast and the wine is racked into 225L barrels (no new wood) for 24 months prior to stabilisation and bottling. Total production: 10 000 bottles (375ml).
Alc 11.9 | RS 198.4 | TA 7 | pH 3.7
From Winemaker Daniel Keulder's Tasting Notes: Radiant amber hue. Showcases balance of dried apricot and honey lifted by a vibrant fresh acidity.
Serving Suggestion: Best enjoyed at between 12° and 14°C.
Producer's Pairing Suggestion: Goes well with chocolate, dried fruits, nuts, a variety of hard and soft cheeses, and is great with fruit-based puddings such as lemon tart, pavlova and fruit-topped cheesecakes.
R1010pb (375ml) ex-cellar.