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2011 Stark Conde Cabernet Sauvignon

Retail: $27.00

$19.98

per bottle

Rating
92 Pts Wine Spectator

Color
Red

Size
750 mL

ABV
14.5%

Closure Type
Cork

Vintage
2011

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


Organic

BioDynamic

Collectable

Kosher

Sparkling

Dessert


Taste

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

Nose

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

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92

Wine Spectator:

"Dark, with a loamy edge to the notes of smoldering tobacco, steeped black currant, warm plum preserves and charcoal. Deep yet understated, this unfurls slowly on the finish, with well-integrated grip imparting length. Drink now through 2018. 750 cases imported."

Product Description:

"The grapes for this wine are from 4 different cabernet vineyards and our best merlot, cabernet franc and petit verdot 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 open-top 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 malolactic 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

This wine was also rated 88 points by the Wine Advocate

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