Three Pines Cabernet Sauvignon

Cabernet Sauvignon,Malbec,Petit Verdot,
Coastal Region,South Africa,
  • Greg Sherwood: 94
  • Jancis Robinson: 17.5
  • Tim Atkin: 94


Bottle size: 750 ml,

In stock

Stark-Condé were named in the ‘First Growth’ category of Tim Atkin’s special report on South Africa whilst winemaker Rudger van Wyk was named Young Winemaker of the Year.

From their well-known Three Pines vineyard. The grapes were hand-harvested and hand-sorted and fermented in open tanks with hand-punchdowns throughout. Matured for 20 months in small French oak, 70% new. A small amount of Petit Verdot (6%), Cabernet Franc (4%) and Malbec (2%) was blended in to enhance the mouthfeel and perfume. An excellent vintage of Cabernet that will reward careful cellaring.

This wine has been a 2x Six Nations Wine Competition trophy winner; a 4x Platter 5-star wine; and a 2x Old Mutual Trophy winner as well as being heralded with 96 points by not one, but two Master of Wines – Tim Atkin and more recently South Africa’s own Greg Sherwood.

If that wasn’t enough it was also named in the Wine Merchant Top 100 in 2021, selected by a panel of independent wine merchants from almost 1,000 entries as being one of the very best wines available in the UK.

Category: SKU: ee26fc66b136
In The Cellar
They were picked into small lug boxes and cooled overnight to 14 degrees C., then de-stemmed and carefully hand-sorted, crushed into small open fermentation vats and cold-soaked for 2-3 days until natural fermentation started. The next day they were inoculated with a mix of yeasts, half with a South African strain and the other half with an imported Bordeaux yeast. About 25% of the wine was fermented with natural yeasts. Vigorous punchdowns were given every 4 hours for the first half of fermentation, then every 6-8 hours thereafter.

In The Vineyard
This wine is based on a higher elevation vineyard site with a finely textured decomposed granite soil with a clay sub-soil and a gentle Southwest-facing slope. The wines made from this vineyard always seem to have good ripeness coupled with good natural acidity and a unique floral note that sets it apart from our other blocks of cabernet. There are five different clones within the block, but we focus on just three: clone 46 which is well structured, but with less forward fruit; clone 27 which tends to have a firm tannin; and clone 163 which is quite fruit forward. The grapes were hand-harvested in early March.
Bottle number 99 of 8,332. 2018 was one of their driest vintages. 'The skin-to-flesh ratio was so low!', winemaker Rüdger Van Wyk. 'In its youth it was a beast! Needed extra racking, more new oak. Everything. The polymerisation of tannins happens in the first third of fermentation so we had to work really fast and hard.' Spontaneous fermentation. Aged 20 months in small French oak barrels. When I first smelt this wine, just opened, all I could smell were fresh redcurrants. Today, having been opened for three days, the fruit has deepened. What hasn't changed is the freshness, the purity of the wine. Blackcurrant juice bleeds tar dust into a whisper that turns into a forbidden kiss. Angles and argument, cedar and sinews, the tannins edgy and the acidity nervous and the wine parkour-street dancing with energy and edge that looks wild, yet is stunningly controlled. - Tamlyn Currin.