Stark-Conde The Field Blend 2019  Front Label
Stark-Conde The Field Blend 2019  Front LabelStark-Conde The Field Blend 2019  Front Bottle Shot

Stark-Conde The Field Blend 2019

  • RP90
750ML / 13% ABV
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4.2 9 Ratings
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4.2 9 Ratings
750ML / 13% ABV

Winemaker Notes

That old saying, "The whole is greater than the sum of its parts," is the inspiration whenblending this wine. The idea is to find the perfect balance between the richness andtexture of the Roussanne and Viognier and to balance that with the bright fruit and acidity of the Chenin and Verdelho.

Blend: 42% Chenin Blanc, 30% Roussanne, 17% Verdelho, 11 % Viognier

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate

The 2019 The Field Blend was crafted from 42% Chenin Blanc, 30% Roussanne, 17% Verdelho and 11% Viognier. A beautiful and elegant wine, this wine beams with floral expressions; aromas of honeysuckle, white rose and acacia flutter out of the glass with fruit flavors of bright citrus, yellow apple, white peach, pineapple and wax melon. Medium to full-bodied, the wine is elegant with a soft waxiness and pleasing texture to the mid-palate. It offers a sweetness of fruit with an impressive soft minerality that lingers in the mouth. The wine concludes with a thoughtfully long-lingering finish and a kiss of phenolic bitterness that makes this wine more complex and food friendly. This 14,400-bottle production comes recommended. Bravo!

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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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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 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.

PBC9182737_2019 Item# 731167

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