Tokara Reserve Collection Cabernet Sauvignon 2018

The wine displays a vibrant maroon colour. The nose leads with classic graphite notes, black cherry and briary fruits interwoven with aromas of five spice and cedar wood. There is a freshness underscoring these aromas with hints of fresh herbs and red currant. The palate is pleasantly full bodied with flavours mirroring aromas all leading to a multilayered persistent finish.

Roast red meat dishes. Grilled steak with Bearnaise sauce or Parmigiana Melanzane.

To buy our wines in South Africa, please click here

variety : Cabernet Sauvignon [ 94% Cabernet Sauvignon, 6% Petit Verdot ]

winery : TOKARA Wines | Olive Oil

winemaker : Miles Mossop

wine of origin : Stellenbosch

analysis : alc : 14.86 % vol rs : 2.7 g/l pH : 3.48 ta : 5.5 g/l

type : Red style : Dry body : Full wooded

pack : Bottle size : 750ml closure : Cork

AWARDS

2022 Platter's Wine Guide - 5 Stars
2021 Tim Atkin SA Special Report - 94 Points
2020 Veritas Awards - Double Gold

ageing : This wine drinks well now but will benefit from ageing until 2026

This wine is a blend of 94% Cabernet Sauvignon, 6% Petit Verdot. The grapes originated from TOKARA’s premium vineyards on the slopes of the Simonsberg Mountain just outside of Stellenbosch.

in the vineyard : 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 44% 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 2019 with no fining and a light filtration. 21 000 bottles were produced

about the harvest: 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 25th February and the 22nd March.

in the cellar : 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 if the quality and tannin profile of the wine warranted it. 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. The wine was bottled in January 2017 with no fining or filtration. 11 000 bottles were produced.

email the winery

email this page

find our wines in :