This wine exhibits an intense deep straw color. The nose reveals stunning complexity, with fruit notes of ripe quince, passion fruit, and baked apples, complemented by hints of lemongrass, toasted almonds, and freshly baked brioche. On the palate, it is full and rich, echoing the aromatic profile with remarkable depth and character.
The finish is exceptionally clear and precise, with a slight grip that lingers beautifully. While this wine is drinking exceptionally well now, it will continue to develop and improve through 2025, offering even greater complexity and refinement over time.
The finish is exceptionally clear and precise, with a slight grip that lingers beautifully. While this wine is drinking exceptionally well now, it will continue to develop and improve through 2025, offering even greater complexity and refinement over time.
The grapes were de-stemmed, crushed, and immediately pressed in our inert press. The press juice and free-run juice were kept separate, with the clean juice racked off after settling overnight. Only the free-run juice from the best blocks was selected for this wine.
The juice was inoculated and transferred to barrel for fermentation—400L barrels for the Sauvignon Blanc and 225L barrels for the Semillon. All barrels were French oak, with 28% being new. After fermentation, the barrels were topped and the wine was left on the lees for 9 months, with regular lees stirring to enhance texture and complexity. The wine was blended in November, then stabilized, filtered, and bottled shortly thereafter, completing a total of 9 months in barrel.
Winemaker: Stuart Botha
The juice was inoculated and transferred to barrel for fermentation—400L barrels for the Sauvignon Blanc and 225L barrels for the Semillon. All barrels were French oak, with 28% being new. After fermentation, the barrels were topped and the wine was left on the lees for 9 months, with regular lees stirring to enhance texture and complexity. The wine was blended in November, then stabilized, filtered, and bottled shortly thereafter, completing a total of 9 months in barrel.
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.
