Stark-Conde Three Pines Vineyard Cabernet Sauvignon 2006
Cabernet Sauvignon from South Africa
Wine Spectator - "Focused, with a graphite undertow to the black currant, black cherry and fig notes. Licorice and coffee hints frame the finish. Should open up with modest cellaring. Best from 2009 through 2011. 220 cases imported. "
International Wine Cellar - "Saturated medium ruby. Ripe aromas and flavors of cassis, dark chocolate, licorice, menthol and dried herbs. Dense, sweet and suave, with attractive ripe acidity giving it lift, but also showing a medicinal austerity today. This persistent but seriously backward wine is very young and needs several years of cellaring."
I never went to school to study winemaking but rather did my time reading books and experimenting along the way. I'm pretty stubborn, which turns out to be a good thing.
Crafting wine requires patience and the crazy belief that the shortest line drawn between two points may not always be the right one. Take a simple task like fruit-sorting. That's when we meticulously go through all the de-stemmed berries to pick out any under-ripe or bird-damaged fruit, leaves, stems and other MOG (Matter Other than Grapes). During harvest. there comes a point when everyone's exhausted and baskets of grapes keep coming. It's even debatable how much difference sorting will make in the end. That's when the stubborn kicks in.
Sometimes I wonder if I'm the only one having so much fun. We stick to traditional winemaking methods; we ferment our juice in open tanks, do hand-punchdowns around the clock, basket press, and mature the wines in small French oak barrels. The name Stark-Condé is a simple marriage of my wife's family name and my own.
- José Conde, winemaker View all Stark-Conde Wines
About South AfricaView a map of South Africa wineries South AfricaRelated Links:
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A long history of growing grapes and making wine, but less of a history on exporting it, and even lesser on the quality aspect. At the turn of the century (1900, that is), a surplus of wine in South Africa created a hierarchy of cooperatives, the biggest and best known being KWV. This organization seemed to favor quantity over quality and had most control over wines and vineyards until the late 1980's. Now, with a bit more competition, quality is coming around. Yet, South African wine was not even seen in American wine stores until the mid-1990's – the trade embargo on the country for their racial apartheid laws kept South African wine out of the US. When apartheid fell, so did the embargo, and SA bottles began showing up on US shelves.
White wine has always been the cash crop of South Africa, with much of it distilled to make brandy. More white than red is planted, much of it the Steen variety – known elsewhere in the world as Chenin Blanc. Good producers are making top quality dry wines from this grape. Another grape gaining some raves is Sauvignon Blanc, producing whites that are dry and crisp, yet rounder than many of its Southern Hemisphere counterparts. For reds, the top grapes are Syrah/Shiraz, Cabernet Sauvignon (& blends) and Pinotage. Cabernet Sauvignon and Bordeaux blends was once the favorite and most-produced, but Shiraz is taking over as wineries crank out high quality wines from the variety. Pinotage, which used to be a grape only your mother could love, has improved dramatically and is often as delicious as it is distinctive. The most popular regions of the country include Stellenbosch and Paarl.
About South AfricaRelated Links:
Notable FactsWhite wine has always been the cash crop of South Africa, with much of it distilled to make brandy. More white than red is planted, the majority of it is Steen – known elsewhere in the world as Chenin Blanc. Good producers are making top quality dry wines from this grape. Another grape the critics rave aboutSauvignon Blanc, producing whites that are dry and crisp, yet rounder than many of its Southern Hemisphere counterparts. For reds, the top grapes are Syrah/Shiraz, Cabernet Sauvignon (& blends) and Pinotage. Cabernet Sauvignon and Bordeaux blends were once the favorite and most-produced, but Shiraz is taking over as wineries crank out high quality wines from the variety. Pinotage, a man-made crossing between Pinot Noir and Cinsault, has improved dramatically and is often as delicious as it is distinctive. In describing red wines in South Africa, smoky and meaty are two terms that are common. Regionally, the most popular wine-making areas include Stellenbosch and Paarl.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- <img border="0" align = "center" src="/images/Category/Varietal_Red_Wine.jpg" width="750" height="300">Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.