limited stock Tokara

Méthode Cap Classique

standard courier: 3 working days

Sold by: Tokara

R 650

Ready to ship   available1 X 48

750 ml (Standard)

2012


Cultivar:

100% Chardonnay

Country:

South Africa

Rating:

There are currently no ratings available.

Specifications:

12.00% alc vol Sugar g/l: 4.6
Type: Sparkling Wine Cellaring Potential: 9 yrs
Origin: Elgin Appellation: Elgin

Tasting Notes:

This bubbly has a vibrant light golden hue with a hint of green in the colour. The mousse is exceptionally fine and consistent. The aromas are those of freshly baked brioche, fresh apples and a hint lemon blossom. The fine bubbles explode in your mouth upon entry. The palate is mouth filling with flavours of toasted almonds, freshly buttered toast, lemon preserve with a long finish and hints of a slightly saline mineral note. It is an incredibly moreish and enjoyable tipple.

Apple
Apple

Lemon
Lemon

Brioche
Brioche

Roasted Almonds
Roasted Almonds

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 vines are cropped at 6 tons per hectare. The leaves in the bunch zone are stripped to expose the fruit to sunlight to help reduce acidity. The grapes were picked mid-March by hand in 2 separate pickings at sugars between 17 and 19 degrees brix and 12 to 14 g/l acid.

The grapes were whole bunch pressed after a night in the cold room. Only the first free run juice was pressed (500 l/tonne) to tank for overnight settling with minimal SO2 added. The juice was racked to seasoned 228 litre barrels for fermentation. After fermentation the wine was topped and remained in barrel with regular lees stirring for maturation. The wine went through 100 % Malolactic fermentation. After which it was sulphured and left to mature further.

The base wine spent a total of 15 months maturing before blending and being bottled for the second fermentation in June 2013. The resultant bubbly spent a further 48 months on the lees maturing before being disgorged and corked. The bubbly then spent a further 12 months under cork before being released.

Food pairing

A perfect pair with pork, rich fish (salmon, tuna etc), vegetarian, poultry.

Vegetables Salmon Poultry Pork
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