Klein Constantia

Klein Constantia Metis Sauvignon Blanc 2017


Current stock: 6

Klein Constantia, Metis, Sauvignon Blanc, Constantia, South Africa, 2017  

Metis is a new Sauvignon Blanc created through a collaboration between Klein Constantia and Pascal Jolivet of the Loire Valley. Made at Klein Constantia Wine Estate in South Africa, Metis shows the true expression of the Estate’s distinguishing terroir. In 2013, Jolivet’s wine maker Jean-Luc Soty joined the Klein Constantia team during their harvest. A decision was made to experiment with one of the highest blocks in the vineyard the “Pascal Jolivet” way - a unique and minimalistic approach to winemaking. The grapes are hand harvested from one of the highest situated vineyards in the estate. The grapes are wild fermented in stainless steel tanks but were allowed to mature on fine lees for 12 months. Metis refers to the collaboration between the two countries to produce this great wine and is reflected in the flower on the label - a hybrid of the South African Protea and French Iris. Light and vibrant in appearance. Fresh citrus and nettle aromas fill the nose. The palate is concentrated and full bodied with a rich peppery and mineral mouthfeel. Refreshing and supported by a balanced acidity, the wine concludes with a powerful and flinty finish.

“The 2017 Metis Sauvignon Blanc is winemaker Matt Day’s “minimal interference” Sauvignon Blanc, made with no SO2 at crushing, wild fermentation and 12 months of lees contact. It has an engaging, complex bouquet of nettle, pressed flower, grass clipping and petrichor scents that are very well defined. The palate is balanced with a fine bead of acidity. I find greater harmony in this Metis compared to previous vintages, and certainly more composure toward the finish, where hints of passion fruit and orange pith marry with the gooseberry and malic notes. Just a superb Sauvignon Blanc.” 92 points Neal Martin, Vinous, November 2019

GOLD Medal, The 2020 Global Sauvignon Blanc Masters, January 2021

Serve lightly chilled with pan fried fish and parsley sauce, or griddled scallops with fresh lemon and a butternut purée.


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