The Press Club Cabernet Sauvignon - Stark-Condé

In the glass, The Press Club Cabernet Sauvignon from Stark-Condé presents a dense ruby-red color. On the nose, this Stark-Condé red wine reveals all kinds of blackcurrants. As if that were not already impressive, further aromas such as mint/melissa, tobacco, and black cherry are added thanks to maturation in small oak barrels.

Stark-Condé The Press Club Cabernet Sauvignon delights with its elegantly dry flavor profile. It was bottled with exceptionally little residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and thus, despite all its dryness, this South African enchants with the finest balance. Aroma does not necessarily require a lot of residual sugar. On the palate, this powerful red wine is characterized by an incredibly silky texture. On the finish, this youthful red wine from the Western Cape winegrowing region finally impresses with good length. Once again, nuances of blackcurrant appear. In the aftertaste, mineral notes of the granite- and clay-dominated soils join in.

Vinification of The Press Club Cabernet Sauvignon by Stark-Condé

The powerful The Press Club Cabernet Sauvignon from South Africa is a cuvée vinified from the grape varieties Cabernet Sauvignon, Petit Verdot, and Pinotage. The grapes grow under optimal conditions in the Western Cape. Here, the vines drive their roots deep into soils of granite and clay. After being harvested by hand, the grapes are immediately taken to the press house. There they are sorted and gently crushed. Fermentation then takes place in small wooden barrels at controlled temperatures. After fermentation is complete, the powerful The Press Club Cabernet Sauvignon is aged for another 12 months in American oak barrels.

Food recommendation for The Press Club Cabernet Sauvignon by Stark-Condé

This South African wine is best enjoyed at a temperate 15–18°C. It is perfect as a companion to braised chicken in red wine, boiled veal brisket with beans and tomatoes, or a potato pan with salmon.

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