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2009 Stark Conde Cabernet Sauvignon

Retail: $27.00

$18.98

per bottle

Rating
91 Pts Wine Spectator

Color
Red

Size
750 mL

ABV
14.0%

Closure Type
Cork

Vintage
2009

Varietal(s)
Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc


Organic

BioDynamic

Collectable

Kosher

Sparkling

Dessert


Taste

currant, blackberry, cherry, bell pepper, olive, asparagus, spice, ginger, oak, vanilla, black cherry, plum, smoke, toast, tar, lead, cedar, molasses, dark fruit, tobacco, raspberry, cassis, violet, pepper and green bean

Nose

currant, blackberry, cherry, cedar, cigar box, violet, rose, truffle, earth, coffee, leather, mocha, vanilla, tobacco, broccoli, berry and flower

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91

Wine Spectator:

"A winey, tangy style for Cabernet, with damson plum, linzer torte and loganberry fruit stitched with savory herb and fresh tobacco leaf notes. Features a long, iron-tinged finish. Drink now through 2015. -JM" (02/13)

Product Description:

WINE:
"The grapes for this wine are from 4 different cabernet vineyards and our best merlot and cabernet franc vineyards, all at a mix of different elevations. Although all are on the decomposed granite soils typical of the hillsides in Jonkershoek, the soil textures vary quite a lot and that, together with the differences in elevations and clones, gives a variety of different flavour profiles to the grapes. The merlot and cabernet franc grapes were picked in late February and the cabernet sauvignon grapes and the Petit Verdot were harvested in mid-March. The grapes were picked into small lug boxes and cooled overnight to about 14 degrees before being hand-sorted and crushed into small opentop fermentation vats."

"After being cold-soaked for a couple of days, the musts were inoculated with commercial yeasts. A range of yeast was used, several domestic and an imported Bordeaux yeast. About 20% also underwent fermentation with the natural yeasts. The fermentations were hand punched-down every 2-4 hours for the first half of fermentation and every 6-8 hours until dry. At dryness, the wine was basket-pressed and racked to barrel for malo-lactic fermentation and barrel maturation. Only 300l French oak was used, of which about 35% were new. After 18 months barrel maturation the blend was assembled and put back to barrels for a further 4 months integration. Bottled unfined and unfiltered after 22 months barrel maturation." -Winery

WINERY:
"Stark-Conde Wines is located in the picturesque Jonkershoek Valley in Stellenbosch. It is a dramatic valley with steep changes in vineyard elevation from 150 to 600 metres, making for a range of sites with distinct characteristics. The higher elevations and textured soils of the Jonkershoek Valley are ideal for Cabernet Sauvignon and other Bordeaux varietals. Jonkershoek wines are often described as elegant, lush fruit and fine, soft tannins. Winemaker is Jose Conde. At Stark-Conde we stick to traditional winemaking methods: open tank fermentation, meticulous sorting of grapes, hand-punchdowns, basket pressing, and maturation in small French oak barrels." -Winery

This was also rated 89 points by both the Wine Advocate and the International Wine Cellar.

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