Rosé

Pork, Shellfish, Poultry

After fermentation, the wine was left on the lees for about 4 months and given occasional stirring to help build texture on the palate. The wine was then carefully racked, given a light fining and bottled with minimal filtration.

The grapes were picked early on a cool morning in mid-February. We de-stemmed and lightly crushed the grapes and immediately started draining the juice from the press. We started pressing as soon as possible and did a short pressing, giving the wine a minimum of skin contact. We settled the juice for 2 days to get a minimum of solids and racked it to a stainless-steel tank for fermentation.

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.