Three Tokara wines secured Top 10 rankings respectively in the 2020 Prescient Shiraz Report, the Cabernet Sauvignon Report and the Cape Bordeaux Red Blend Report, all convened annually by Winemag.co.za. Stuart Botha, who was responsible for the barrel selection and final blending of all the 2017 Reserve reds during the latter half of 2018, says “We’ve seen 2017 become another celebrated vintage. The wines exhibit effortless power with crystalline focus and balance.”
The Tokara Director’s Reserve Red 2017 is a classical blend of Cabernet Sauvignon (73%), Merlot (15%), Petit Verdot (9%), and Cabernet Franc (3%). It is described in the Report as “Poised and precise” with a palate of “great purity and freshness to go with fine tannins.
The best grapes from parts of the best blocks were harvested. Once in the cellar, the grapes were destalked and then the berries sorted. They were crushed and the mash was taken to stainless steel tanks for a 5-day period of maceration before fermentation took place in tanks and upright French Oak Foudres. Pump overs and punch downs took place twice a day. After some on skin maceration, the wine was taken to barrels for malolactic fermentation. For the oaking regime, 22 months was spent in French Oak Barrels, of which 54% were new barrels. Four rackings took place from barrel to barrel during the maturation. The wine was then prepared for bottling.
From a Bordeaux shaped bottle, closed with natural cork. The label is in black, very elegant. In the glass the wine is a deep dark bloodplum at the heart which pales out to ruby at the rim. The aromas are exactly what one expects, red and black berries and cherries, and oak with its concomitant spice and vanilla. The entry onto the palate is breath taking. Pure, fresh, rich and round and generous, again the roadside brambles and mulberries and Morello cherries all superbly supported by the oak, allowing the fruit to shine. My goodness, an impressive glass. Eminently drinkable now, it will reward you handsomely with a couple of years of cool cellaring.
The Tokara Director’s Reserve Red 2017 is a food wine. And perhaps on a special occasion that glass you have after dinner as you watch the dying embers of a fire while putting the affairs of the world to rights. Nadia Graves’s Duck Breast with Honey and Vinegar is a perfect partner. Click HERE for her recipe. Nadia is a cook, teacher and food writer who lives in the South of France.
Read more about Tokara Wine & Olive Estate – CLICK HERE
Information from GC Communications