limited stock Stark-Condé Wines

Three Pines Cabernet Sauvignon

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R 360

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750 ml (Standard)

2016


Cultivar:

88% Cabernet Sauvignon, 6% Petit Verdot, 4% Cabernet Franc, 2% Malbec

Country:

South Africa

Rating:

94 Points - Tim Atkin

Specifications:

14.00% alc vol Sugar g/l: 2.3
Type: Red Wine Cellaring Potential: 10+ yrs
Origin: Stellenbosch Appellation: Stellenbosch

Tasting Notes:

The 2016 vintage was a dry growing season resulting in wines that are intensely aromatic with velvety tannins. With this wine we are always looking for a fine balance between Power and Elegance. When young, this wine shows the violet/cassis/black cherry notes typical of this vineyard, coupled with the fine elegant tannins for which the Jonkershoek Valley is known. This is the second year that we used Cabernet Franc in the blend, replacing the Merlot. The use of Cabernet Franc emphasizes the more perfumed notes in this wine.

Black Currant
Black Currant

Black Cherry
Black Cherry

Violet
Violet

Wood Spice
Wood Spice

Stark-Condé 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. At Stark-Condé they stick to traditional winemaking methods: open tank fermentation, meticulous sorting of grapes, hand-punchdowns, basket pressing, and maturation in small French oak barrels.

This wine is based on a higher elevation vineyard site with a finely textured decomposed granite soil with a clay sub-soil and a gentle Southwest-facing slope. The wines made from this vineyard always seem to have good ripeness coupled with good natural acidity and a unique floral note that sets it apart from our other blocks of cabernet. There are five different clones within the block, but we focus on just three: clone 46 which is well structured, but with less forward fruit; clone 27 which tends to have a firm tannin; and clone 163 which is quite fruit forward. The grapes were hand-harvested in early March.

They were picked into small lug boxes and cooled overnight in a refrigerated container to about 14 degrees C., then de-stemmed and carefully hand-sorted and crushed into small open fermentation vats and cold-soaked for 2-3 days until natural fermentation started. The following day they were inoculated with a mix of yeasts, half with a South African strain and the other half with an imported Bordeaux yeast. About 25% of the wine was fermented with natural yeasts. Regular, vigorous punchdowns were given every 4 hours for the first half of fermentation, then every 6-8 hours thereafter.

The wine was basket pressed and racked directly to barrel for malo-lactic fermentation and subsequent barrel maturation. A mix of coopers was used, all French oak, all 300 litre, about 70% new and the balance second-fill. The wine was bottled without fining and without filtration after 22 months in barrel.

Food pairing

Pair with ostrich fillet, springbok loin or roasted leg of lamb.

Beef Venison Lamb Game Birds
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