This striking ruby-hued red delivers layers of ripe dark cherry, cassis, dried cranberry, and briary fruit, lifted by graphite and subtle spice. On the palate, judicious oak and fine-grained tannins frame a full-bodied, multi-layered wine with a long, persistent finish.
A benchmark expression of its region, this is a wine that rewards both patience and passion - crafted for collectors and enthusiasts seeking a cellar-worthy red wine with elegance and depth.
A benchmark expression of its region, this is a wine that rewards both patience and passion - crafted for collectors and enthusiasts seeking a cellar-worthy red wine with elegance and depth.
This wine is 100% Cabernet Sauvignon from Tokara’s vineyards on the slopes of the Simonsberg Mountain in Stellenbosch.
The grapes were de-stemmed, before passing across a sorting table and then crushed directly into tanks without the use of pumps for fermentation. There is first a period of cold maceration for up to 5 days before the fermentation starts spontaneously. The grapes were fermented in stainless steel and wooden upright (foudre) fermenters.
Pump-overs, délestage 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 100% new French oak barriques.
During maturation the wines received four racking’s, all done barrel to barrel. The wine was bottled in January 2023 with no fining and a light filtration.
Winemaker: Stuart Botha
The grapes were de-stemmed, before passing across a sorting table and then crushed directly into tanks without the use of pumps for fermentation. There is first a period of cold maceration for up to 5 days before the fermentation starts spontaneously. The grapes were fermented in stainless steel and wooden upright (foudre) fermenters.
Pump-overs, délestage 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 100% new French oak barriques.
During maturation the wines received four racking’s, all done barrel to barrel. The wine was bottled in January 2023 with no fining and a light filtration.
Winemaker: Stuart Botha
The Tokara farm was purchased in 1994 by GT Ferreira for residential purposes, but it wasn’t long before the great potential for planting vineyards was recognized and explored. Classic varietals were planted on the 400m above sea-level slopes. The cool air and low temperatures contribute to the excellent quality of Tokara Wines.
Tokara is a picture perfect destination which offers visitors a unique combination of award-winning wines, brandy and olive oils, a gallery of fine art, a restaurant featuring one of South Africa’s leading chefs as well as a delicatessen. The winery, on the R310 outside Stellenbosch, is nestled among vineyards and olive groves on the crest of the Helshoogte Pass with sweeping views across False Bay and all the way to Table Mountain.
Tokara is a picture perfect destination which offers visitors a unique combination of award-winning wines, brandy and olive oils, a gallery of fine art, a restaurant featuring one of South Africa’s leading chefs as well as a delicatessen. The winery, on the R310 outside Stellenbosch, is nestled among vineyards and olive groves on the crest of the Helshoogte Pass with sweeping views across False Bay and all the way to Table Mountain.
