Stark-Conde Three Pines Vineyard Cabernet Sauvignon 2011

  • 91 Robert
    Parker
  • 90 Wine
    Spectator
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Stark-Conde Three Pines Vineyard Cabernet Sauvignon 2011  Front Bottle Shot
Stark-Conde Three Pines Vineyard Cabernet Sauvignon 2011  Front Bottle Shot Stark-Conde Three Pines Vineyard Cabernet Sauvignon 2011  Front Label

Product Details


Varietal

Region

Producer

Vintage
2011

Size
750ML

ABV
14.69%

Your Rating

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Somm Note

Winemaker Notes

This Three Pines Vineyard Caberbet Sauvignon is based on the best block of Cabernet in the vineyard— a higher elevation block with a finely textured decomposed granite soil with a clay sub-soil and a gentle Southwest-facing slope. The wines made from this vineyard (including our single-vineyard syrah) always seem to have good ripeness coupled with good natural acidity and a unique floral note that sets it apart from the other blocks of cabernet.

Professional Ratings

  • 91
    The 2011 Three Pines Cabernet Sauvignon, which apparently comes from what the estate regard as their best block and sees 22 months in French oak (70% new) has a ripe and vigorous nose with ebullient raspberry and wild cherry fruit, hints of fig and damson in the background. The palate is well balanced with crisp tannins, dense black tarry fruit with good structure on the finish. Great stuff.
  • 90
    A solid, gutsy style that is still a bit chunky, as loam, ganache and espresso accents hold sway over the core of dark plum and steeped black currant fruit. Brambly finish. Should unwind with brief cellaring.

Other Vintages

2012
  • 92 Wine
    Spectator
2006
  • 90 Wine
    Spectator
Stark-Conde

Stark-Conde

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Stark-Conde, South Africa
Stark-Conde Stark-Conde Vineyard Winery Image

Stark-Condé is a family-run winery making handcrafted wines using tried and true traditional methods. The family property in the Jonkershoek Valley is 600 acres with 85 acres under vine. In addition to being viticulturally ideal, the estate is visually spectacular and attracts visitors from afar. Meticulous viticulture, selected harvesting, hand grape- sorting, small-batch fermentation, patient barrel maturation — these are the guiding philosophies behind the wines. The carefully-crafted wines speak with personality of a particular terroir.

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.

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With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.

Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.

South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.

VBRSTK2160_2011 Item# 134067

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