The Director's Reserve Red has stunning depth of color with an intense garnet center and a ruby rim. The nose showcases complex aromas of dried tobacco leaf, subtle violet flower, dried currants, baking spice and graphite.
The wine enters the palate with incredible purity and focus. Flavors are those of dark cherries, blackberries and ripe plum skin. Sumptuous and full, there is a hint of spice on the mid-palate which leads to fine yet dense tannins and a lengthy finish.
Enjoy now with dishes like braised lamb, grilled mushrooms and mature cheeses, or develop in your cellar for up to 15 years.
The wine enters the palate with incredible purity and focus. Flavors are those of dark cherries, blackberries and ripe plum skin. Sumptuous and full, there is a hint of spice on the mid-palate which leads to fine yet dense tannins and a lengthy finish.
Enjoy now with dishes like braised lamb, grilled mushrooms and mature cheeses, or develop in your cellar for up to 15 years.
The grapes were de-stemmed, before first passing across a mechanical sorting table and then a further hand sorting table before being crushed directly into tanks for fermentation using gravity feed and no pumps. There is a period of cold maceration for up to 5 days before the fermentation starts spontaneously (without the use of selected yeast strains).
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 fermentation was complete. The tanks were given maceration post fermentation if the quality and tannin profile of the wine warranted it. The wine was put to barrel for malolactic fermentation after which it was racked, sulphured and put back to barrel for further maturation.
The wine spent a total of twenty-two months in 44% new French oak and 33% second fill - the rest being older French oak barriques. During maturation the wines received four racking’s, all done barrel to barrel. The wine was bottled in January 2022 without fining or filtration.
Winemaker: Stuart Botha
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 fermentation was complete. The tanks were given maceration post fermentation if the quality and tannin profile of the wine warranted it. The wine was put to barrel for malolactic fermentation after which it was racked, sulphured and put back to barrel for further maturation.
The wine spent a total of twenty-two months in 44% new French oak and 33% second fill - the rest being older French oak barriques. During maturation the wines received four racking’s, all done barrel to barrel. The wine was bottled in January 2022 without fining or 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.
