WINNER of the trophy for best South African red wine at the 2025 International Wine Challenge, the Beau Constantia Stella 2022 was released some months after the competition results were announced in London. “Full, smoky, meaty and incredibly appetising Syrah,” said the panel of judges. “Vibrant colour with mulberry, plum and blackberry, complemented by savoury dried herbs and hints of almond. Velvety texture.”
Of the 22ha farm near the top of Constantia Nek, 11.43ha is planted to vines, of which just 1.74ha is Shiraz (with some Viognier “intertwined”). There isn't a winery on the boutique estate of Pierre and Cecily du Preez, who rent cellar space in Stellenbosch, but it's one of the must-visit destinations on the Constantia Wine Route: a wine-tasting room, balcony and terraced lawn with views stretching across to False Bay in the distance, as well as one of the top fine-dining restaurants in South Africa under the Chefs Warehouse banner.
BEAU CONSTANTIA STELLA 2022
WO Constantia. 98% Shiraz, 2% Viognier. Vines planted in 2003. The grapes were hand-picked, the Viognier golden and slightly raisined, “exuding a honeyed richness” – hand-sorted in the vineyard and again in the cellar. Whole-berry fermentation (37% of the mix comprising whole clusters), with 15% of the grapes a youthful red, the rest deep blue – natural fermentation (no cultivated yeast added) after a seven-day cold soak, the juice remaining in contact with the skins and stems for 21 days (regular punchdowns). After pressing, the wine was transferred to 225L French oak barrels (54% new, the balance fourth- and fifth-fill). Unracked. Total production: 4440 × 750ml bottles.
Alc 14.1 | RS 1.4 | TA 5.1 | pH 3.5
From Winemaker's Tasting Notes: Opens with a sense of restraint – notes of raspberry jelly. Evolves into a boldly expressive Syrah – redolent of smoked meat, sun-dried herbs and wild fynbos. The palate reveals layers of mulberry compote, black fig and ripe blackberry, threaded with cracked black pepper, cinnamon bark and a hint of citrus rind. Tannins are fine, rooibos-like. The finish: bright, concentrated and long – a burst of dark fruit, citrus oil and electric acidity.
Pairing Suggestion: “I would recommend a game meat in a herby crust, such as a kudu fillet smoked on the fire, served with some charred aubergine, root vegetable and a plum reduction” – Megan van der Merwe.
R480pb ex-cellar.
