Reserve Collection Cabernet Sauvignon

This Cabernet Sauvignon pairs beautifully with slow-braised beef cheek with pomegranate jus and onion marmalade phyllo parcel, or beef short rib braised in Asian-style broth with crispy vegetable wontons and panko-crusted dauphinoise.

Only grapes from the Reserve blocks and from the best parts of these blocks are used. The vineyards yielded between 7 and 8 t/ha. The grapes were hand-picked at optimal ripeness between the 24th and the 31st March.

The wines spent a total of twenty-two months in 55% 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 2024 with no fining and a light filtration.

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. The grapes were fermented in stainless steel and wooden upright (foudre) fermenters. Pump-overs, délestage 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 further maturation.

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.