★

4.71/5

Stark-Condé : Oude Nektar Cabernet Sauvignon 2018

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Stark-Condé : Oude Nektar Cabernet Sauvignon 2018

Name: Stark-Condé : Oude Nektar Cabernet Sauvignon 2018
Brand: Stark-Condé
SKU: J3382/18
Price: 134.16666666666666 SGD
Availability: InStock
Rating: 4.71 (558 reviews)

Western Cape

Stellenbosch

- Red - See details

$856.00

(

$134.17 / Unit

)

$805.00 Incl. GST & DP

Packaging : a box of 6 Bottles (75cl)

1 x 75CL

$145.70

6 x 75CL

$805.00

Pre-arrivals - Stock in France

DeliveryFree standard delivery from $1,000 purchase
Guaranteed provenanceWines sourced directly from the producing estates

ALL VINTAGES OF THIS WINE

2017

All Stark-Condé wines

Marks and reviews

/100

Wine Spectator

Alison Napjus

There's good drive and energy to this well-balanced, medium- to full-bodied red, with an underlying tang of iron and tar married to the ripe wild cherry and red currant fruit flavors. Accents of dried sage, violet and spice orange play on the chewy finish. Drink now through 2026. 2,000 cases imported.

/20

Jancis Robinson

Tim Jackson MW

Full bottle 1,299 g. 85% Cabernet Sauvignon, 10% Petit Verdot, 2% Malbec, 2% Petite Sirah, 1% Cabernet Franc. Cabernet clones CS46C, CS163C, CS27A, 10C, 1C on 110-Richter and 99-Richter rootstocks. Vine ages: Cabernet Sauvignon 17–29 years across four different vineyards, Petit Verdot 15 years, Malbec 12 years, Petite Sirah 12 years and Cabernet Franc 18 years. All fruit from their Oude Nektar farm, Jonkershoek, on decomposed granite soils, at 200–310 m elevation. Harvest dates: Cabernet Franc, late February; Malbec early March; Cabernet Sauvignon, Petit Verdot and Petite Sirah, mid March. Two-day cold soak, then fermentation for around 10 days with indigenous yeasts. Hand punchdowns every four hours for the first half of fermentation, then every 6–8 hours until dry, when the wine was pressed and racked to barrel for malolactic fermentation and barrel maturation, in 30% new, 300-litre French oak. After 20 months in barrel, bottled without fining or filtration. Technical cork. TA 6 g/l, RS 2 g/l, Total extract 30.6 g/l. 59,965 bottles made. Vegan friendly. Lustrous ruby-purple. Violets, wood smoke and roasted black fruit, with a grilled-meat, savoury character. Juicy blackberries, with peppery, grainy tannins and a spicy, toasty finish. A few rough edges, but nice enough. (TJ)

Description

The elegance and complexity of a South African red wine

The estate

An illustrious reference among fine Stellenbosch wines, the origins of the Stark-Condé estate date back to 1989 when Hans Schroder and his Japanese wife Midori Maruyama acquired the Oude Nektar estate and began cultivating a vineyard. A few years later, their son-in-law José Condé, a graphic designer by trade, developed a passion for wine and in the year 2000 produced his first Cabernet Sauvignon bottling. Produced in limited quantities, this wine enjoyed a swift and great success with many international critics and established the reputation of the estate.

Located in the Jonkershoek Valley wine region of the Western Cape, the estate has been managing a certified organic vineyard since 2021. The wines of Stark-Condé, made from the great terroirs of Stellenbosch, are renowned beyond the country’s borders for their finesse and elegance.

The vineyard

Oude Nektar Cabernet Sauvignon by Stark-Condé is a Stellenbosch wine that stems from a vineyard with a unique history. In 2003, José Condé decided to plant clones and rootstocks on this overgrown land. Following a fire, this vineyard was replanted in 2009.

Bearing the historic name of the farm acquired in 1989 by Hans Schroder and Midori Maruyama, Oude Nektar is the highest vineyard of the estate. Situated at an altitude of 550 metres, this terroir, which lies on decomposed granite soil upon a clay subsoil, benefits from an optimal amount of sunshine, which shines for 45 minutes longer than the average.

The wine

This wine is the fruit of a blend between the Cabernet Sauvignon grapes from this vineyard and the finest barrels from the other parcels of the estate. 2018 is the fifth vintage following the replanting of the vineyard.

Vinification and ageing

The vineyard dedicated to this wine is the last to be harvested. The hand-picked grapes are cooled overnight before being destemmed and sorted. Pre-fermentation maceration for two days. Fermentation in small open-top vats with indigenous yeasts. Bâtonnages 4 to 6 times a day during the first part of fermentation, then twice a day. Racking then entonnage for malolactic fermentation. Aged for 20 months in French oak barrels (50% new) before bottling without fining or filtration.

The blend

Cabernet Sauvignon (85%)

Petit Verdot (10)

Malbec (5%).