limited stock Tokara

Reserve Cabernet Sauvignon

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Sold by: Tokara

R 320

Ready to ship   available1 X 57

750 ml (Standard)

2015


Cultivar:

94% Cabernet Sauvignon, 3% Petit Verdot, 3% Malbec

Country:

South Africa

Rating:

4.5 Stars - Platter's 96 Points - Tim Atkin

Specifications:

15.00% alc vol Sugar g/l: 2.1
Type: Red Wine Cellaring Potential: 10 yrs
Origin: Stellenbosch Appellation: Stellenbosch

Tasting Notes:

The wine displays a stunning deep dark plum colour. This wine has hedonistic notes of dark berry fruits, five spice and cedar wood. There is a brightness and vibrancy underlying all these aromas with hints of fresh herbs and red currant notes. The palate is rich and brooding with flavours which mirror the aromas. The mid-palate is weighty yet it leads to a textured finish with lingering grainy tannins.

Blackberry
Blackberry

Redcurrant
Redcurrant

Thyme
Thyme

Spice
Spice

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 7 and 12 t/ha. The grapes were hand picked at optimal ripeness between the 24th February and the 16th 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 63% 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 2017 with no fining or filtration.

Food pairing

Veal Osso Bucco or grilled red meat or oxtail stew.

Veal Beef Venison Lamb
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