Stark-Conde Field Blend 2018
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2018 was the fourth consecutive year of serious drought in the Cape wine lands. But there weren't any drastic heat spikes during the harvest period, and the vines showed little stress despite thesevere dry conditions. The overall fruit quality was excellent, with very small berries producing great concentration of flavors. This vintage continues as previously with Chenin being dominantin the blend. Almost entirely barrel fermented, but with a touch of an “egg” fermented component adding body. We handled it as carefully and as naturally as possible, giving the wine only a light fining and bottling with minimal filtration. This is our seventh vintage of this wine and it is interesting to see the consistency of the vineyard. Stylistically, they have always looked for a balance between the richness and perfume of the Roussanne and Viognierand the fruit and freshness of the Chenin and Verdelho.
Blend: 42% Chenin Blanc, 28% Roussanne, 19% Verdelho, 11% Viognier
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Wine Spectator
Flavors of apple tart and baking spice are balanced by energetic acidity in this lip-smacking white. Very open and appealing, with a lively profile giving this enough lift and length. Chenin Blanc, Roussanne, Verdelho and Viognier. Drink now through 2025.
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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
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.