Tokara Reserve Collection Cabernet Sauvignon

From Simonsberg Mountain to Stellenbosch: Premium Grapes for a Premium Blend

This wine is a blend of 89% Cabernet Sauvignon, 8% Petit Verdot and 3% Malbec. The grapes originated from Tokara’s premium vineyards on the slopes of the Simonsberg Mountain, just outside of Stellenbosch. Only grapes from the best blocks and from the best parts of these blocks are used. The vineyard yield is between 7 and 9t/ha. The grapes were hand-picked at optimal ripeness between the 7th February and the 24th March 2020.The grapes were de-stemmed, passed across a sorting table for the removal of all unwanted material and then gravity fed directly into fermentation vessels, thus avoiding the use of pumps. Cold maceration was encouraged for up to 5 days before the fermentation started spontaneously with indigenous yeasts. The grapes were fermented in stainless steel and wooden upright (foudre) fermenters. Pump-overs, dellastage and punch-down of the cap were implemented twice a day for extraction until the fermentation had finished. Tokara_Reserve_Collection_Cabernet_Sauvignon_2020_WBSS24_1

The wines were allowed to macerate post fermentation before being 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 49% new French oak - the rest being older French oak barriques. During maturation the wines received four rackings, all done barrel to barrel. The wine was bottled in January 2022 with no fining and a light filtration.

Tasting
NOTES

An expressive wine, intense and dominant on the nose showing ripe Cabernet fruit. In the mouth you feel the texture and concentration, the fruit is on the jammy side, but the acidity and the present but rounded, fine tannins keep it vibrant. There are cooked plums, blackberries, some liquorice and notes of black olives.

Food
PAIRINGS

This wine needs salt, fat and power on the plate. Something like braised beef cheeks, beetroot and pan-fried potato slices. Alternatively, beef wellington with a red wine jus where the powerful vinous flavours complement the juicy meat accompanied by mushroom duxelles to offset the vegetal notes of the wine.