Telos

Veal Osso Bucco or grilled fillet steak served with red wine sauce, bone marrow, shallots and French fries.

400m above sea level, 35% slope. West-facing decomposed granite soils with North-South row orientation on a terraced slope for uninterrupted sunlight interception. Single clone Cabernet Sauvignon CS1, 17 years old, on Richter 99 rootstock. Merlot clone MO347 and Malbec clone M279 both on Richter 99 rootstock.

Spontaneous malolactic fermentation in barrel then racked, sulphured and returned to barrel for 22 months. Three rackings during ageing with blending occurring 4 months before bottling.

Hand harvested into 15 kilogram lug boxes and using Normalized Difference Vegetation Index (NDVI) images to assist in picking areas of homogenous ripening. Placed in a cold room overnight and sorted twice on a Pellenc Mechanical sorter and subsequent individual berry sorting on a vibrating table. Gravity fed directly to tank where 30% whole and 70% crushed berries underwent a four day cold maceration. Whole berry fermentation results in red berry fruit characteristics that temper the black berry characteristics of regular ferments resulting in a full spectrum of flavours. Natural fermentation with indigenous yeasts with open pump overs and three complete delestages during fermentation. Fermented dry on skins with up to one week post fermentation maceration. Basket pressed using only the free run juice for TELOS. All press fractions aged separately.

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.