Stark-Conde The Field Blend 2018  Front Label
Stark-Conde The Field Blend 2018  Front LabelStark-Conde The Field Blend 2018  Front Bottle Shot

Stark-Conde The Field Blend 2018

  • TA91
  • WS90
750ML / 13% ABV
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750ML / 13% ABV

Winemaker Notes

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

Critical Acclaim

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TA 91
Tim Atkin

This rare white wine block is the first one you encounter as you drive through the gates the property. Combining Chenin Blanc with Roussanne, Verdelho and Viognier, it's a Mediterranean style field blend that's picked in stages to maximise complexity. Herbal, peach and citrus fruit are complemented by nuanced wood spice. 2020-23

WS 90
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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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.

RGL0218542SX_2018 Item# 539153

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