limited stock Tokara

Reserve Cabernet Sauvignon

standard courier: 3 working days

Sold by: Tokara

R 320

Ready to ship   available X 25

750 ml (Standard)

2014


Cultivar:

92% Cabernet Sauvignon, 4% Merlot, 4% Cabernet franc

Country:

South Africa

Rating:

95 Points - Decanter 95 Points - Tim Atkin

Specifications:

14.50% alc vol Sugar g/l: 1.8
Type: Red Wine Cellaring Potential: up to 10 yrs
Origin: Stellenbosch Appellation: Stellenbosch

Tasting Notes:

The wine displays a stunning deep garnet colour with a vibrant ruby red rim. The aromas are that of pure Stellenbosch Cabernet Sauvignon. Packed with dark berries, cocoa powder with hints of dried herbs, eucalyptus and Chinese five spice. The palate is full and rich reminiscent of the aromas on the nose. The mid-palate is full texture and sweet fruit. toasted oak and vanilla. This leads to a dry spicy lingering finish.

Dark Chocolate
Dark Chocolate

Eucalyptus
Eucalyptus

Spice
Spice

Vanilla
Vanilla

The TOKARA farm was purchased in 1994 by GT Ferreira for residential purposes, but it wasn’t long before the great potential for planting vineyards was recognised and explored. Classic varietals were planted on the 400m above sea-level slopes. The cool air and low temperatures contribute to the excellent quality of TOKARA Wines.

Only grapes from the best blocks and from the best parts of these blocks are used. The average yield is between 4 and 12 t/ha. The grapes were hand picked at optimal ripeness between the 5th March and the 28h March.

The grapes were de-stemmed, before passing across a sorting table for the removal of all unwanted material and then crushed directly into tanks for fermentation without the use of pumps. There is first a period of cold maceration for up to 5 days before the fermentation starts spontaneously (without the use of selected yeast strains). The grapes were fermented in stainless steel and wooden upright (foudre) fermenters. 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 and tannin profile of the wine warranted it. 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 twenty-two months in 48% new French oak - the rest being older French oak barriques. During maturation the wines received four racking’s, all done barrel to barrel. The wine was bottled in January 2015 with no fining or filtration.

Food pairing

Veal Osso Bucco or Grilled red meat or oxtail stew.

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