limited stock Tokara

Directors Reserve Red

standard courier: 3 working days

Sold by: Tokara

R 690

Ready to ship   available1 X 46

750 ml (Standard)


Cultivar:

73% Merlot, 18% Cabernet Sauvignon, 9% Petit Verdot

Country:

South Africa

Rating:

4.5 Stars - Platter's 89 Points - Christian Eedes

Specifications:

14.00% alc vol Sugar g/l: 2.0
Type: Red Blend, Red Wine Cellaring Potential: 15 yrs
Origin: Stellenbosch Appellation: Stellenbosch

Tasting Notes:

A dense, opaque ruby-plum hue, with a brick red edge. The nose is slightly closed at present yet with promises of riches to come: warm fruit, elegant wood, and lovely refined aromas of a fine red wine! The palate is dry, firm, yet silky, with an underlying grip and tannins, heralding a long life. Notes of brambly fruit and cigar box add interest – the wine is a work-in-progress, developing slowly all the time!

Blackberry
Blackberry

Booysenberry
Booysenberry

Cigar Box
Cigar Box

Graphite
Graphite

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.

The grapes originated from TOKARA’s premium vineyards on the slopes of the Simonsberg Mountain. The grapes were picked at optimal ripeness from the 7th March to the 10th April.

The grapes were destemmed, then passed across a sorting table for the removal of all unwanted material and then crushed directly into tanks for fermentation without the use of pumps. Crushed grapes were then fermented in stainless steel and wooden upright (foudre) fermenters. Pump-overs, dellastage and punching down of the cap were implemented three times a day for extraction until fermentation was completed. The tanks were given maceration post fermentation if the quality warranted it, depending on tannin development.

The wines were put to barrel for malo-lactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation. The wines spent a total of twenty months in 61% new French oak and the rest being older French oak barriques. During the maturation the wines received five rackings all done barrel to barrel.

Food pairing

Enjoy with roast lamb – or venison.

Beef Pork Venison Lamb
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