Reserve Collection Cabernet Sauvignon

Grilled steak with Bearnaise sauce or Roast lamb shoulder with rosemary and garlic jus, potato dauphinoise and long-stemmed broccoli with lightly toasted almond flakes.

This wine is a blend of 90% Cabernet Sauvignon and 10% Petit Verdot. The grapes originated from TOKARA’s premium vineyards on the slopes of the Simonsberg Mountain just outside of Stellenbosch. Only grapes from the best blocks and from the best parts of these blocks are used. The average yield is between 6 and 8 t/ha. The grapes were hand-picked at optimal ripeness between the 18th March and the 3rd April.

The wines spent a total of twenty-two months in 48% new French oak - the rest being second and third fill French oak barriques. During maturation the wines received four racking’s, all done barrel to barrel. The wine was bottled in January 2021 with no fining and a light filtration. 15 894 bottles were produced.

The grapes were gently de-stemmed, before passing across a sorting table for the removal of all unwanted leaves or stalks and then crushed directly into tanks for fermentation using only gravity. There is a period of cold maceration for up to 5 days before the fermentation starts spontaneously (using the natural yeast strains present on the grapes). 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 beautiful Tokara Wine and Olive Estate is situated in the historic Western Cape region just outside the town of Stellenbosch and is framed by vineyards and olive groves. The estate is a popular destination for wine, food and art enthusiasts.