Stark-Condé

Stark-Condé Wines is located in the picturesque Jonkershoek Valley in Stellenbosch. It is a dramatic valley with steep changes in vineyard elevation from 150 to 600 metres, making for a range of sites with distinct characteristics. Our wines are hand-crafted in small volumes using traditional methods: hand sorting, open-top fermentations, hand punchdowns and manual basket pressing. All the Stark-Condé wines are bottled without fining and filtration. We make about 6000 cases. Winemaking by José Conde.

Wines on offer:

  • Stark Condé Post Card Sauvignon Blanc
  • Stark Condé Post Card Cabernet Sauvignon 
  • Stark Condé Post Card Elgin Pinot Noir 
  • Stark Condé Field Blend 
  • Stark Condé Stellenbosch Syrah
  • Stark Condé Stellenbosch Cabernet Sauvignon 
  • Stark Condé Three Pines Cabernet Sauvignon 
  • Stark Condé Three Pines Syrah 

Stark Condé Post Card Sauvignon Blanc

The grapes were hand-picked and de-stemmed but not crushed. The de-stemmed grapes were cooled to 8°C and pumped into the Bucher Inertys Press, which uses inert gas – nitrogen – rather than normal air and ensures that the must/grape juice is protected against oxidation and flavour loss. The clean juice was fermented at 12-14°C for 16 days, followed by 7 months on the lees.  Released February 2020.

Stark Condé Post Card Cabernet Sauvignon

Grapes were whole-bunch pressed with no skin contact. The juice, with some clarification, was racked into 35% new French oak barrels (Francois Frère, Dargaud & Jaegle) and 50% second-fill and third-fill barrels for alcoholic fermentation. The spontaneous onset of fermentation was allowed for and after 7 days the barrels were inoculated with a pure culture yeast strain. Fermentation took approximately 15 days to complete – once the sugar was fermented, all 43 barrels were topped up. Only one-third of the barrels were allowed to complete malolactic fermentation to retain optimum acidity/freshness.  The young wine was left on the gross lees for 10 months with regular battonage, then stabilised and bottled on 19 January 2018.

Stark Condé Post Card Elgin Pinot Noir 

The grapes were hand-picked and de-stemmed but not crushed. The de-stemmed grapes were cooled to 8°C and pumped into the Bucher Inertys Press, which uses inert gas – nitrogen – rather than normal air and ensures that the must/grape juice is protected against oxidation and flavour loss. The clean juice was fermented at 12-14°C for 16 days, followed by 7 months on the lees.  Released February 2020.

Stark Condé Field Blend 

Grapes were whole-bunch pressed with no skin contact. The juice, with some clarification, was racked into 35% new French oak barrels (Francois Frère, Dargaud & Jaegle) and 50% second-fill and third-fill barrels for alcoholic fermentation. The spontaneous onset of fermentation was allowed for and after 7 days the barrels were inoculated with a pure culture yeast strain. Fermentation took approximately 15 days to complete – once the sugar was fermented, all 43 barrels were topped up. Only one-third of the barrels were allowed to complete malolactic fermentation to retain optimum acidity/freshness.  The young wine was left on the gross lees for 10 months with regular battonage, then stabilised and bottled on 19 January 2018.

Stark Condé Stellenbosch Syrah

The grapes were hand-picked and de-stemmed but not crushed. The de-stemmed grapes were cooled to 8°C and pumped into the Bucher Inertys Press, which uses inert gas – nitrogen – rather than normal air and ensures that the must/grape juice is protected against oxidation and flavour loss. The clean juice was fermented at 12-14°C for 16 days, followed by 7 months on the lees.  Released February 2020.

Stark Condé Stellenbosch Cabernet Sauvignon 

Grapes were whole-bunch pressed with no skin contact. The juice, with some clarification, was racked into 35% new French oak barrels (Francois Frère, Dargaud & Jaegle) and 50% second-fill and third-fill barrels for alcoholic fermentation. The spontaneous onset of fermentation was allowed for and after 7 days the barrels were inoculated with a pure culture yeast strain. Fermentation took approximately 15 days to complete – once the sugar was fermented, all 43 barrels were topped up. Only one-third of the barrels were allowed to complete malolactic fermentation to retain optimum acidity/freshness.  The young wine was left on the gross lees for 10 months with regular battonage, then stabilised and bottled on 19 January 2018.

Stark Condé Three Pines Cabernet Sauvignon 

The grapes were hand-picked and de-stemmed but not crushed. The de-stemmed grapes were cooled to 8°C and pumped into the Bucher Inertys Press, which uses inert gas – nitrogen – rather than normal air and ensures that the must/grape juice is protected against oxidation and flavour loss. The clean juice was fermented at 12-14°C for 16 days, followed by 7 months on the lees.  Released February 2020.

Stark Condé Three Pines Syrah 

Grapes were whole-bunch pressed with no skin contact. The juice, with some clarification, was racked into 35% new French oak barrels (Francois Frère, Dargaud & Jaegle) and 50% second-fill and third-fill barrels for alcoholic fermentation. The spontaneous onset of fermentation was allowed for and after 7 days the barrels were inoculated with a pure culture yeast strain. Fermentation took approximately 15 days to complete – once the sugar was fermented, all 43 barrels were topped up. Only one-third of the barrels were allowed to complete malolactic fermentation to retain optimum acidity/freshness.  The young wine was left on the gross lees for 10 months with regular battonage, then stabilised and bottled on 19 January 2018.