Reserve Collection Cabernet Sauvignon

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. The wines were put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation.

This wine is a blend of 90% Cabernet Sauvignon, 7% Petit Verdot and 3% Malbec. The grapes originated from TOKARA’s premium vineyards on the slopes of the Simonsberg Mountain just outside of Stellenbosch.

The wines spent a total of twenty-two months in 52% 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 2020 with no fining and light filtration. 18 831 bottles were produced.