The Tokara Cabernet Sauvignon 2023 is a classic Stellenbosch expression, combining purity of fruit with refined structure from the estate’s high-altitude vineyards on the slopes of the Simonsberg.
In the glass, the wine shows a bright claret color, leading into aromas of dark cherry, cassis, and blackberry, layered with notes of dark chocolate, dried cranberry, and subtle oak spice. The palate is generous and fruit-driven, with rich dark fruit intertwined with gentle spice and light toast from oak maturation. A finely textured tannin profile, reminiscent of silky dark chocolate, is balanced by fresh natural acidity, resulting in a wine that is both approachable and structured, with a long, poised finish.
This is a versatile Cabernet Sauvignon that pairs beautifully with grilled steak, veal, braised meats, or lightly smoked game.
In the glass, the wine shows a bright claret color, leading into aromas of dark cherry, cassis, and blackberry, layered with notes of dark chocolate, dried cranberry, and subtle oak spice. The palate is generous and fruit-driven, with rich dark fruit intertwined with gentle spice and light toast from oak maturation. A finely textured tannin profile, reminiscent of silky dark chocolate, is balanced by fresh natural acidity, resulting in a wine that is both approachable and structured, with a long, poised finish.
This is a versatile Cabernet Sauvignon that pairs beautifully with grilled steak, veal, braised meats, or lightly smoked game.
The grapes were hand harvested from Tokara’s Stellenbosch vineyards at optimal ripeness and carefully sorted before fermentation. A cold soak at 10–15°C preceded natural fermentation, enhancing color and aromatic intensity. Fermentation took place in a combination of stainless steel tanks and traditional wooden foudre, with extraction managed through pump-overs, délestage, and punch-downs twice daily.
Following fermentation, the wine underwent malolactic fermentation in barrel and was matured for 19 months in French oak, with 20% new oak and the balance older barriques. During maturation, components were racked and blended to ensure balance and integration before light fining, filtration, and bottling.
Winemaker: Stuart Botha
Following fermentation, the wine underwent malolactic fermentation in barrel and was matured for 19 months in French oak, with 20% new oak and the balance older barriques. During maturation, components were racked and blended to ensure balance and integration before light fining, filtration, and bottling.
Winemaker: Stuart Botha
South African Tokara 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. With elevations of between 350m and 550m, soil profiles are of weathered sandstone and decomposed granite - the combination lending structure, perfume and longevity to their wines.
