limited stock Tokara

Cabernet Sauvignon

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standard courier: 3 working days

Sold by: Tokara

R 110

Ready to ship   available 60 + Sold only in multiples of 6 Bottles

750 ml (Standard)

2014


Cultivar:

85% Cabernet Sauvignon, 6% Merlot, 9% Petit Verdot

Country:

South Africa

Rating:

91 Points - Tim Atkin

Specifications:

14.00% alc vol Sugar g/l: 2.4
Type: Red Wine, Red Blend Cellaring Potential: up to 7 yrs
Origin: Stellenbosch Appellation: Stellenbosch

Tasting Notes:

The nose has heady aromas of dark fruits, cocoa and cedar. The wine is intensely concentrated on the palate with brooding flavours of cocoa, dark briary fruits with a hint of savoury saltiness on the mid-palate. The wine finishes with stunning dry textured tannins and balanced acidity.

Dark Chocolate
Dark Chocolate

Cassis
Cassis

Mulberries
Mulberries

Cedar Wood
Cedar Wood

TOKARA prides itself on making wines that are site specific. Even though vineyards were initially planted on the southern slopes of the Simonsberg Mountain at the Stellenbosch property, two other farms, Highlands in the Elgin district and Siberia in the Hemel-en-Aarde Valley near Hermanus, were additionally acquired. In doing so TOKARA is able to produce wines which express the distinct characteristics of these three prime wine producing regions.

All the vineyards yielded between 3 and 12 t/ha. The grapes were handpicked at optimal ripeness at sugars between 23 and 26 brix and acidities between 4 & 7.0 g/l.

The grapes were destemmed before passing across a sorting table for the removal of all unwanted material and then crushed directly into in stainless steel tanks and wooden upright (foudre) fermenters. The must was cooled to between 10 and 15°C for a cold soak before fermentation started naturally. Pump-overs, dell stage and punching down of the cap were implemented twice a day for extraction until the fermentation completed. The tanks were given maceration post fermentation if the quality warranted it and depending on tannin extraction and development. The wines were put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation.

The wines spent a total of eighteen months in 25% new French oak and the rest being older French oak barriques. During the maturation the wines received five racking’ before receiving a light egg white fining followed by filtration and bottling.

Food pairing

Enjoy with grilled veal chops, meaty stews or a fantastic piece of steak.

Lamb Pork Veal Beef
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