Eagles’ Nest is located high up on the slopes of the Constantia mountain range. At the foot of Table Mountain, the property borders Cape Town National Park, a part of the Cape Floral Kingdom. The wine farm takes its name from the eagles living in the park.
The estate is relatively young for the historic Constantia Valley, South Africa’s oldest wine region. Vines were planted in 2000 and the first vintage released in 2005. Soils types include decomposed granite, clay, and very rocky Table Mountain sandstone. The elevation and close proximity to False Bay drive and influence the style and flavor profile of the wines. Shiraz, merlot and viognier are the primary varietals grown on site. The vines are planted between 140 and 400 meters (459 and 1,312 feet) above sea level on some of South Africa’s steepest agricultural slopes. Because Constantia receives some of the highest rainfall in the Western Cape, the vines must be oriented to maximize drainage and sun exposure.
Eagles’ Nest is one of the only producers capable of growing quality red fruit in Constantia, a cool region famous for its white varietals. All the grapes are hand harvested, hand sorted, and fermented in small batches to ensure quality and consistency. The estate’s unique orientation, not to mention incredible attention to detail, result in world class, incomparable wines that will continue to excel as the young vines age. Viticulturist Kobus Jordaan managed the vineyard at nearby Klein Constantia for twenty-five years before taking over care of the Eagles’ Nest vines. Winemaker Duran Cornhill joined the team in 2017 after two years working as assistant winemaker at Klein Constantia.
Proceeds from every sale help fund the Western Cape Raptor Research Program.
100% Sauvignon Blanc
Sushi, grilled fish and shellfish.
The nose shows aromas of passionfruit, pineapples and guavas. The palate is fresh, with a soft, elegant mouth-feel, a lively acidity while the tropical fruit aromas carry through.
Grapes were hand harvested and then cooled in a specialised cooling room to 5ºC (41ºF). The following morning the bunches were destemmed and left to cold macerate for 8 hours prior to be being gently pressed, recovering about 70%. The juice settled overnight in a stainless steel tank, after which only the premium clear juice was racked off and inoculated with a cultured yeast strain. The fermentation temperatures were very low, peaking at 13.5ºC (56ºF). After fermentation, the wine remained on the lees to give it further complexity for 6 months.
On the nose, aromas of freshly crushed red pepper kernel, intense blueberry and subtle black cherry are with a faint hint of smoky baking spices. On the palate creamy mouth filling tannins integrate with pepper spice resulting in a delicious, savory flavor sensation, a balanced acidity, and a long finish.
All grapes were handpicked from steep slopes from east to north. Grapes were de-stalked and crushed into medium sized open top fermenters. Punch-downs or pump-overs were performed three to four times per day. Fermentation took 12 days, after which the free run wine was drawn off and the skins were pressed. The wine was then racked into French oak barrels, 40% new. After 18 months in barrel, selected components of the wine were blended to create a complex and harmonious finished product.
Up to 20 years