The essence of Vin de Constance is perfect balance between sugar, acid and alcohol while retaining freshness and expressing the cool climate and very specific soil types of Klein Constantia. The 2015 vintage marked the beginning of a long 3-year drought, resulting in one of the earliest picks since 1986. Despite the warm year, we were able to isolate 23 different batches of Muscat de Frontignan to make up the final blend of Vin de Constance. The most time consuming of these batches is the essencia, the heart and soul of the Vin de Constance, which is made from raisins harvested individually by their specialised team. Raisining happened fast, giving concentrated berries with the perfect balance between sugar, alcohol and acidity. Dedicated tanks perfectly suited for maceration and fermentation of the Muscat skins were used. These tanks have been designed to enhance the extraction of flavours and sugars whilst keeping the fermentation temperature controlled and protecting the juice and skins from oxidation and over extraction. Aged in a combination of French oak, Hungarian oak and Accacia barrels, the wine went on to mature in the new Vin de Constance barrel cellar. A cellar kept at optimal temperatures and set to the right humidity allowing the wine to age in perfect conditions for 3 years. (Ref: www.kleinconstantia.com)