Stark-Conde The Field Blend 2017 Front Label
Stark-Conde The Field Blend 2017 Front LabelStark-Conde The Field Blend 2017 Front Bottle Shot

Stark-Conde The Field Blend 2017

  • D95
  • WS91
  • JD91
  • TA91
750ML / 13.5% ABV
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  • WS90
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750ML / 13.5% ABV

Winemaker Notes

The 2017 was the third consecutive year of serious drought in the Cape winelands. Yet, we didn't have any drastic heat spikes during the harvest period and the vines showed little stress despite the severe dry conditions. The overall fruit quality was excellent. This vintage continues from last year with Chenin being dominant in 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 sixth vintage of this wine ans it is interesting to see the consistency of the vineyard. Stylistically, I have always been looking for a balance between the richness and perfume of the roussanne and viognier and the fruit and freshness of the chenin and verdelho.

Critical Acclaim

All Vintages
D 95
Decanter

Fresh fruit salad melange and floral nose. The palate is cool, clean and creamy with fine yellow peachy fruit, green apple, white peach and a hint of lemon cordial. A great food wine that deserves something posh: perhaps pork belly rubbed with five-spice.

WS 91
Wine Spectator
Bright, with a lively, well-defined mix of peach, honeysuckle and lemon peel notes racing through, flanked with light touches of almond and ginger. Chenin Blanc, Roussanne, Viognier and Verdelho. Drink now through 2019.
JD 91
Jeb Dunnuck
A terrific blend of Roussanne, Chenin Blanc, Viognier, and Verdelho, the 2017 Field Blend White offers beautiful notes of lemon rind, citrus blossom, honeysuckle, and hints of salty minerality. It's medium-bodied, vibrant, crisp, and chiseled on the palate, with awesome purity of fruit. This is a classy white that’s well worth your time and money.
TA 91
Tim Atkin

Drive through the gate at Stark-Conde and this field blend of Roussanne, Chenin Blanc,

Viognier and Verdelho is on your right. First made in 2012, it’s a subtle structured number

that combines notes of honey and stone fruit with greengage and grapefruit. 2018-23. Alcohol: 13.5%

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Stark-Conde

Stark-Conde

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

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

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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.

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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 wines. In many European regions, strict laws are in place determining the set of varieties that may be used, 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 wine 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.

RPT37451396_2017 Item# 422931

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