| STARK-CONDE |
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| Wines from SOUTH AFRICA |
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| Stark-Condé Stellenbosch Cabernet Sauvignon Winemaker’s comments : The wine from the 2006 vintage are characterized by their richness and very soft, plush tannins. The merlot was the key in this vintage, because it had a lively acidity that served to hold the cabernet in check and prevent it from being too over-the-top. |
| Varietal: 92% Cabernet Sauvignon, 6% Merlot, 2% Cabernet Franc Clone: CS46C, CS163C, CS27A, 10C, 1C, Rootstock: Richter 110, 99 Fruit source: from 4 different vineyard blocks, mostly from our own Oude Nektar farm, but supplemented with fruit from a small vineyard in the Bottelary ward and another in the Helderberg. Yield:5-6 tons/hectare Total production:1560 cases "B at harvest: 24.5-25.5˚ Alcohol: 14.5% Total Acid: 5.3 Residual sugar: 1.9 Sugar-free extract: 30.0 g/l Age of vines: 14-17 years at harvest Trellis: 5-wire vsp Irrigation: supplemental drip irrigation Vineyard elevation: 150-310m Slope: South East and North West Medals: Gold - 2008 Michaelangelo Wine Show Details of vinification and oaking: 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 were harvested from early to mid March into small lug boxes and cooled overnight to about 12 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 malo-lactic fermentation and barrel maturation. Only 300l French oak was used, of which about 40% were new. Bottled unfined and unfiltered after 22 months barrel maturation. Winemaker’s comments : The wine from the 2006 vintage are characterized by their richness and very soft, plush tannins. The merlot was the key in this vintage, because it had a lively acidity that served to hold the cabernet in check and prevent it from being too over-the-top. |