The wine displays a brilliant purple-black core and deep ruby edge. The nose leads with classic aromas of cassis, ripe cherry, subtle liquorice and graphite. There is an intriguing freshness underscoring these aromas with hints of cigar box and fynbos.
The palate is full-bodied with dense fine-grained tannins, indulgent ripe fruit and a multi-layered persistent finish.
Ratings/Accolades:
2025 Platter's Wine Guide: 5 Stars
Decanter Awards: 97 Points - Best in Show
Global Cabernet Sauvignon Masters: Silver
Top 50 Great Red Wines of the World
The palate is full-bodied with dense fine-grained tannins, indulgent ripe fruit and a multi-layered persistent finish.
Ratings/Accolades:
2025 Platter's Wine Guide: 5 Stars
Decanter Awards: 97 Points - Best in Show
Global Cabernet Sauvignon Masters: Silver
Top 50 Great Red Wines of the World
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 54% new French oak - 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 2021 without fining and a light filtration.
Winemaker: Stuart Botha
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 54% new French oak - 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 2021 without 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.
