limited stock Stark-Condé Wines

Three Pines Syrah

standard courier: 3 working days

Sold by: LKW Distributors

R 360

Ready to ship   available2 60 +

750 ml (Standard)

2017


Cultivar:

98% Syrah, 2% Petite Sirah

Country:

South Africa

Rating:

94 Points - Tim Atkin

Specifications:

14.00% alc vol Sugar g/l: 1.4
Type: Red Wine Cellaring Potential: 10+ yrs
Origin: Stellenbosch Appellation: Stellenbosch

Tasting Notes:

The 2017 vintage was a warm and dry year which resulted in intensely aromatic wines with velvety tannin structure and good concentration of fruit. On our Three Pines Syrah we always focus on the texture — the “mouthfeel” — and the fine balance between power and elegance. It is not an “in your face” style: it shows pretty floral notes with slight pepperiness and the palate is smooth and polished with a long elegant finish — what one critic described as “having the texture of crushed violets”.

Blackberry
Blackberry

Plum
Plum

Violet
Violet

White Pepper
White Pepper

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 our “Block 6” of Syrah, our oldest Syrah vineyard. The vineyard block is contiguous with our Block 5 Cabernet Sauvignon, it is from the same bench of soil — a very finely textured decomposed granite with a fairly high proportion of clay that contributes to good water retention.

This is a single-vineyard wine from our highest elevation Syrah vineyard, a small block contiguous to our single-vineyard Cabernet. The grapes for this wine were hand-harvested in late-February. After being cooled overnight to 14 degrees C., they were carefully hand-sorted and crushed into small open fermentation vats and allowed to cold-soak for several days. A small portion was left whole bunch and also uncrushed. Regular, vigorous punchdowns were given every 4-6 hours for the first half of fermentation, then every 6-8 hours thereafter.

At dryness, 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, mostly second-fill and about 40% new. The wine was bottled unfined and unfiltered after 22 months barrel maturation.

Food pairing

Beef, Lamb, Game (deer, venison), Poultry

Vegetables Poultry Lamb Beef
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