limited stock Tokara

Cabernet Sauvignon

standard courier: 3 working days

Sold by: Tokara

R 120

Ready to ship   available2 60 + Sold only in multiples of 6 Bottles

750 ml (Standard)

2015


Cultivar:

85% Cabernet Sauvignon, 8% Merlot, 7% Petit Verdot

Country:

South Africa

Rating:

4.5 Stars - Platter's 93 Points - Tim Atkin

Specifications:

14.50% alc vol Sugar g/l: 2.1
Type: Red Wine Cellaring Potential: up to 7 yrs
Origin: Stellenbosch Appellation: Stellenbosch

Tasting Notes:

This wine has a beautiful garnet colour. There are berry aromas of cassis, red currant and blueberries on the nose. There are underlying notes of cocoa, fresh herbs and tobacco spice. The palate is packed with sweet berry fruit, flavours of dark chocolate and briary notes with hints of dried herbs on the finish. The mid-palate is intense leading to a dry textured finish. This wine will drink well now but will benefit from cellaring and will mature well into 2022.

Blueberry
Blueberry

Cassis
Cassis

Cocoa
Cocoa

Tobacco
Tobacco

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 24 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 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, dellastage 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 20% new French oak and the rest being older French oak barriques. During the maturation the components were left on the gross lees for around 8 months before receiving their first racking after which they were racked another 2 times.

Food pairing

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

Lamb Pork Veal Beef
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