Tokara Cabernet Sauvignon Reserve Collection 2020
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.
Rich & Savoury
£27.90
| Producer | Tokara |
|---|---|
| Country | South Africa |
| Region | Stellenbosch |
| Wine Type | Red Wine |
| Body / Style | Rich & Savoury |
| Grape Blend | 90% Cabernet Sauvignon,10% Petit Verdot |
| Bottle Size (ml) | 750 |
| % Abv | 14 |
| Vintage | 2020 |
| Special Features | Vegan |
| Extra Info | Hearty & warming |
| Food Pairing Guide | 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. |
Tokara Cabernet Sauvignon Reserve Collection displays a deep maroon colour with a vibrant edge. The nose leads with classic This wine displays a deep maroon colour with a vibrant ruby edge. The nose leads with classic graphitic notes, dark brambleberry interwoven with aromas of five spice. There is a freshness underscoring these aromas with hints of dark blueberry, red currant and fynbos scrub - a classic expression of Simonsberg Cabernet.
The palate is well poised and showcases an effortless balance between fruit purity and tannin weight. Flavours mirror aromas and all lead to a multi-textured, persistent finish.
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.
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 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.
Write Your Own Review
Other Similar Wines
Other Wines From This Producer
