Stark Conde Cabernet Sauvignon

The grapes for this wine are from 4 different Cabernet vineyards and our best Petit Verdot and Malbec vineyards, all at a range of different elevations. Although all are on the decomposed granite soils typical of the hillsides in Jonkershoek, the soil textures
vary quite a lot and that, together with the differences in elevations and clones, gives a variety of different flavour profiles to the grapes. The Malbec grapes were picked early March, and the Cabernet Sauvignon and Petit Verdot grapes were harvested in mid March. After being cold-soaked for a couple of days the juice underwent fermentation with the natural yeasts for about 10 days on the skins. The fermentations were hand punched-down every 4 hours for the first half of fermentation and every 6-8 hours until dry. At dryness, the wine was pressed and racked to barrel for malo-lactic fermentation and barrel maturation. Only 3001 French oak was used, of which about 30% were new. Bottled with no fining and without filtration after 20 months barrel maturation. This vineyard is organic-in-conversion.

2020 saw the tail end of the drought. The harvest began early and ended in a relatively short period. Average temperatures were
moderate, with cool evenings which resulted in good fruit quality. Although yields were on the low side, the grapes had excellent
balance between fruit, acidity and tannin. This wine is vegan friendly.

Since this wine is from several different blocks, the soil textures vary, but the soil type is the decomposed granite iron-rich red soils typical of Stellenbosch mountain vineyards.