Tokara, Reserve Collection Stellenbosch Cabernet Sauvignon 750ml 2016South Africa, Stellenbosch
At the centre of the Cape Winelands lies the Simonsberg mountain, a fynbos-rich massif, home to exceptional vineyards since the 17th century. It’s on the southern slopes, with unrivalled views over False Bay to Table Mountain, that you will find Tokara’s home vineyards and olive groves.
At Tokara they focus on two of the greatest grape varieties in the world, Cabernet Sauvignon and Sauvignon blanc. They are reflected in their three ranges – Tokara Premium Collection, as blends across sites – Tokara Reserve Collection, single vineyard offerings – Tokara Directors Reserve, the very best and most expressive parcels used to create iconic blends that define their flagship wines.
'The wine displays a vibrant maroon colour. The nose leads with dark berry fruits, five spice and cedar wood. There is a brightness and vibrancy underlying all these aromas with hints of fresh herbs and red currant notes. The palate is rich and brooding with flavours which mirror the aromas. The mid-palate is weighty yet it leads to a textured finish with lingering grainy tannins.' – Winemaker
Only grapes from the best blocks and from the best parts of these blocks are used. The average yield is between 7 and 10 t/ha. The grapes were hand picked at optimal ripeness between the 24th February and the 24th March.
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. The wines spent a total of twenty-two months in 63% new French oak - the rest being older French oak barriques. During maturation the wines received four racking’s, all done barrel to barrel.
|Blend information||100% Cabernet Sauvignon|
|Drink to||Drink or cellar|
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AG: Antonio Galloni of Vinous.com | AM: Allen Meadows of Burghound.com | CE: Christian Eedes of Winemag.co.za | DEC: Decanter | GS: Greg Sherwood MW | JS: James Suckling | JR: JancisRobinson.com | JD: Jeb Dunnuck | NM: Neal Martin of Vinous.com OM: Old Mutual Trophy Wine Show | PG: Platter's Guide | ST: Stephen Tanzer of Vinous.com | TA: Tim Atkin MW | VIN: Vinous.com | WA: Wine Advocate | WE: Wine Enthusiast | WM: Winemag.co.za Report | WS: Wine Spectator