Cabernet Sauvignon Stellenbosch - Stark-Condé

The barrel-aged Cabernet Sauvignon Stellenbosch from the Western Cape wine-growing region presents itself in the glass with a dense purplish red. If you give it some air in the glass by swirling, this red wine reveals great density and richness, which shows in the “church windows” on the rim of the glass. The initial nose of Cabernet Sauvignon Stellenbosch presents nuances of blackcurrants and blackberries. The fruity hints of the bouquet are joined by notes from barrel aging, such as additional fruity-balsamic nuances.

On the palate, the Cabernet Sauvignon Stellenbosch from Stark-Condé starts off wonderfully dry, firm, and aromatic. There is dry and then there is really dry. This red wine belongs to the latter, as it was vinified with just 2 g of residual sugar. Powerful and multi-layered, this velvety red wine presents itself on the palate. Thanks to its vibrant acidity, the Cabernet Sauvignon Stellenbosch reveals itself on the palate as exceptionally fresh and lively. On the finish, this youthful wine from the Western Cape wine-growing region impresses with considerable length. Once again, hints of blackcurrant and blackberry appear. In the aftertaste, mineral notes from the granite- and clay-dominated soils join in.

Vinification of Stark-Condé Cabernet Sauvignon Stellenbosch

The powerful Cabernet Sauvignon Stellenbosch from South Africa is a cuvée vinified from the grape varieties Cabernet Franc, Cabernet Sauvignon, Durif, Malbec, and Petit Verdot. The grapes grow under optimal conditions in the Western Cape. Here, the vines sink their roots deep into granite and clay soils. After the harvest, the grapes are brought to the winery without delay. There they are sorted and gently crushed. Fermentation then takes place in small wooden barrels at controlled temperatures. Fermentation is followed by 20 months of maturation in French oak barrels.

Food recommendation for Stark-Condé Cabernet Sauvignon Stellenbosch

Ideally enjoy this red wine from South Africa at a temperature of 15–18°C as a companion to pumpkin casserole, fried calf’s liver with apples, onions and balsamic sauce, or lamb ragout with chickpeas and dried figs.

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