limited stock Tokara

Reserve Syrah

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standard courier: 3 working days

Sold by: Tokara

R 320

Ready to ship   available1 X 58

750 ml (Standard)

2014


Cultivar:

100% Syrah

Country:

South Africa

Rating:

93 Points - Tim Atkin

Specifications:

15.00% alc vol Sugar g/l: 2.2
Type: Red Wine Cellaring Potential: up to 8 yrs
Origin: Stellenbosch Appellation: Stellenbosch

Tasting Notes:

The wine displays a stunning deep garnet colour with a ruby red rim. The nose of this wine is almost hedonistic with notes of ripe fresh prunes, blueberries and blackberries. There are aromas of cedar and vanilla giving a beautiful perfume which supports the hint of blue violets emanating from the glass. The palate is classy and re ned with rich dark fruit and a silky mid-palate. The wine leaves one with a dry chalky nish with a hint of a pepper bite.

Prunes
Prunes

Blackberry
Blackberry

Blueberries
Blueberries

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.

The average yield is around 12 t/ha. The grapes were hand picked at optimal ripeness on the 14th and 25th March. The grapes are picked at optimum flavour and phenolic ripeness with sugars of between 23.5 to 25.5 degrees brix and acidities around 6.5 g/l

The grapes are hand picked and loaded into a cold store where they are chilled down to approximately 6 degrees Celsius. 25% of the grapes are first loaded whole bunch into the tank. The remainder of the grapes were de-stemmed and 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 fermentation took place in wooden upright (foudre) fermenters. Pump-overs, dellastage and punching down of the cap were implemented twice a day for extraction until fermentation was 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 months in 30% new French oak Demi Muid barrels and- the rest being older French barrels. There are minimal racking’s during maturation. The wine matures on the gross lees for around 10 months after which it is at the time of blending. The wine is then mature for a further 12 months (total of 22 months) before being racked again just before bottling. The wine was bottled un ltered and without ning in January 2016.

Food pairing

Grilled lamb cutlets with rosemary, venison stew or even suckling pig.

Beef Lamb Pork Venison
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