Cabernet Sauvignon Stellenbosch - Stark-Condé

The barrel-aged Cabernet Sauvignon Stellenbosch from the wine-growing region of the Western Cape shows in the glass in dense purple. If you give it some air in the glass by swirling, this red wine reveals a high density and fullness, which is evident in church windows at the edge of the glass. The first nose of Cabernet Sauvignon Stellenbosch presents nuances of blackcurrants and blackberries. The fruity hints of the bouquet are joined by notes of barrel aging such as even more fruity-balsamic nuances.

On the palate, Stark-Condé's Cabernet Sauvignon Stellenbosch starts wonderfully dry, grippy and aromatic. There is dry and really dry. This red wine belongs to the latter, as it was vinified with just 2 grams of residual sugar. This velvety red wine is full-bodied and complex on the palate. Due to its vital fruit acidity, the Cabernet Sauvignon Stellenbosch reveals itself exceptionally fresh and lively on the palate. In the finish, this youthful wine from the wine-growing region of the Western Cape finally inspires with considerable length. Again, hints of black currant and blackberry show. In the aftertaste, mineral notes of the soils dominated by granite and clay join in.

Vinification of the 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. The vines here dig their roots deep into soils of granite and clay. After the grapes are harvested, they are immediately taken to the winery. Here they are sorted and carefully crushed. Then fermentation takes place in small wood at controlled temperatures. Fermentation is followed by 20 months of aging in French oak barrels.

Food recommendation for the Stark-Condé Cabernet Sauvignon Stellenbosch

Experience this red wine from South Africa ideally tempered at 15 - 18°C as a companion to pumpkin casserole, roasted calf's liver with apples, onions and balsamic vinegar sauce or lamb stew with chickpeas and dried figs.

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