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Stark-Conde Field Blend 2022

Tasting Notes

Varietal: 58% Roussanne, 19% Chenin Blanc, 16% Viognier, 7% Verdelho

This wine is almost entirely barrel fermented, with a small portion being aged in concrete egg to add richness. We handled the wine as carefully and naturally as possible, giving it only a light fining and then bottling with minimal filtration. It is lead by Roussanne giving the wine a beautiful mouthfeel, a light floral perfume and a very fine tannin on the palate.

Winery: Stark-Conde
Varietal: Other White
SKU: STAFIE2022 Categories: ,
Bottle Size: 750 ml
Stark Conde Field Blend 2022

$25.99

Awards/Reviews

4 ½ Stars 2024 Platter’s South African Wine Guide
Rich, round & harmonious, 22 (94 pts)’s array of scents & tastes run gamut from florals to peach & earthiness. 58% roussanne with chenin, viognier & verdelho intricately vinified: barrel, ‘egg’ & amphora (10/5) co-ferment & lees stirring, 9 months. Made for ageing though as irresistible as 21 (95 pts).

94 pts Tim Atkin MW 2023
A white that seems to gain in confidence and complexity with every passing vintage, this is a stylish co-fermentation of Roussanne, 19% Chenin Blanc, 16% Viognier and 7% Verdelho. Pear, lime and green apple flavours are book-ended by subtle vanilla oak and a herbal twist. Detailed and refined. 2023-29

Winemaker Notes

We have one block on the farm that is quite different from all the other blocks. Because it sits at the bottom of a steep slope as well as being very close to the river, it has a number of different geological influences: there are multiple soil types in this small block. Faced with this difficult situation, we tried to turn it into a positive and decided to plant a mix of varieties that could be picked together to make up one wine. In 2022, most of the grapes were picked in multiple passes and pressed separately. It was then blended and cojermented together. The juice was barrel fermented in neutral oak – just a small percentage (± 10%) of new oak was used – and the balance fermented in concrete egg. It was aged for 8 months in barrel and tank with regular lees stirring.

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