2023 Stark-Conde, The Field Blend, Jonkershoek Valley

Western Cape,South Africa,


Bottle size: 75cl,
  • DE-95
  • JR-16/20

In stock

This aromatic white blend is made from a single vineyard block which consists of 4 different grape varietals. The grapes were planted with the specific intention of creating this unique blend. Roussanne and Viognier add richness and texture, while Chenin Blanc and Verdelho add bright fruit and acidity. The wine is delicately oaked, and handled as carefully and naturally as possible.

Category: SKU: hub-10390787-1-DP-STOCK-N


This wine is almost entirely barrel fermented, with a small portion being aged in concrete egg to add a component of body. We handled the wine as carefully and naturally as possible, giving it only a light fining and then bottling with minimal filtration. VINEYARD INFORMATION “This deliciously complex white is a barrel-fermented blend of 54% Roussanne, 30% Chenin Blanc, 9% Verdelho and 7% Viognier. All sourced from a single vineyard at the entrance of the Stark-Conde Oude Nektar farm in the Jonkershoek Valley ward in Stellenbosch, it is planted to a mix of varietals in order to match the complex mosaic of soil types found on this unique plot of land. This is a fabulously complex and characterful fine wine that pays homage to this ancient lost art of winemaking and serves to reinvigorate the entire White Blend category for which South Africa is undoubtedly a world leader.”

Additional information

Wine Type



South Africa


Western Cape


Coastal Region






Rousanne, Verdelho, Viognier, Chenin Blanc

Bottle Size


Pack Size


Alcohol Percentage


Duty Status

Duty Paid



Rating Agencies

Decanter, JancisRobinson.com


Decanter 95

[Decanter, 19/06/2024]

JancisRobinson.com 16/20

Dusty, acacia-pollen nose; watercolour traces of honey, angelica, ginger, dill. A geometry of acidity and so salty it’s like rolling sea-glass pebbles in your mouth. Comes back to brisk, taut, tensile tektite-tumblestone apple and greengage. The leanest, hungriest, most austere of the Field Blends I’ve tasted. [Tamlyn Currin, 24/02/2024]