Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $10.22Original ZAR 170.00≈ €9.08 · £7.72 | www.tokara.com ↗ |
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $10.22Original ZAR 170.00≈ €9.08 · £7.72 | www.tokara.com ↗ |
| Lowest shop price | 2023 / 750ml | ≈ $18.25Original CHF 15.12 | vinello.ch ↗ |
2023 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.1 g/L
pH 3.66
Total Acidity 5.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Region Stellenbosch
Harvest Dates Hand-picked at optimal ripeness; fruit measured 24–25.5 °Brix and 5.3–6.2 g/L acidity.
Brix at Harvest 24.0°
Fermentation Vessels Stainless Steel Tank, Wooden Upright Foudre
Oak Aging 19 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 225L barriques
Bottling Date November 2024
Production Details Hand-picked grapes were destemmed before passing across a sorting table for the removal of all unwanted material and then crushed directly into stainless steel tanks and wooden upright (foudre) fermenters. The must was cooled to between 10 and 15°C for cold soaking before fermentation started naturally. Pump-overs, délestage and punching down of the cap were implemented twice a day for extraction until the fermentation completed. The tanks were given maceration post fermentation depending on tannin extraction and development. The wine was put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation. The wine spent a total of nineteen months in 20% new French oak and the rest being older French oak barriques – all 225L format. During maturation the components were racked twice where after the wine was blended in tank and returned to barrel to homogenise and further maturation. The wine received a light fining before filtration and bottling in November 2024.
Tasting Notes
Nose: dark cherry, creme de cassis, blackberry, dark chocolate, dried cranberry
Palate: dark fruit, spice, light toasty notes
Food Pairing lightly smoked Springbok carpaccio, grilled veal chops, braised meat dishes, juicy steak
2022 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.5 g/L
pH 3.63
Total Acidity 5.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Brix at Harvest 24.0°
Fermentation Vessels Stainless Steel Tank, Wooden Upright Foudre
Oak Aging 19 months
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 225L barriques
Bottling Date November 2022
Production Details Hand-picked grapes were destemmed before passing across a sorting table for the removal of all unwanted material and then crushed directly into stainless steel tanks and wooden upright (foudre) fermenters. The must was cooled to between 10 and 15°C for a cold soak before fermentation started naturally. Pump-overs, délestage and punching down of the cap were implemented twice a day for extraction until the fermentation completed. The tanks were given maceration post fermentation depending on tannin extraction and development. The wines were put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for further maturation. The wines spent a total of nineteen months in 20% new French oak and the rest being older French oak barriques – all 225L format. During the maturation the components were racked twice where after the wine was blended in tank and returned to barrel to homogenise and mature further.
Tasting Notes
Nose: dark cherry, subtle cassis, blackberry, dark chocolate, dried cranberry
Palate: dark fruit, spice, light toast, silky dark chocolate, poised freshness
Food Pairing lightly smoked Springbok carpaccio, grilled veal chops, braised meat dishes, juicy steak
2021 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.3 g/L
pH 3.58
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Stellenbosch
Brix at Harvest 24.0°
Fermentation Vessels Stainless Steel, Wooden Upright Foudre
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French
Barrel Size 225L barriques
Bottling Date November 2022
Production Volume 135,870 bottles
Bottles135,870
Production Details Hand-picked grapes were destemmed before passing across a sorting table for the removal of all unwanted material and then crushed directly into stainless steel tanks and wooden upright (foudre) fermenters. The must was cooled to between 10 and 15°C for a cold soak before fermentation started naturally. Pump-overs, dellastage and punching down of the cap were implemented twice a day for extraction until the fermentation completed. The tanks were given maceration post fermentation depending on tannin extraction and development. The wines were put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation. The wines spent a total of nineteen months in 20% new French oak and the rest being older French oak barriques – all 225L format. During the maturation the components were racked twice where after the wine was blended in tank and returned to barrel to homogenise and mature further. The wines received a light fining before filtration and bottling in November 2022.
Tasting Notes
Nose: dark plum, cassis, blackberry, five spice, vanilla
Palate: dark fruit, spice, light toast, dark chocolate
Food Pairing lightly smoked Springbok carpaccio, grilled veal chops, braised meat dishes, juicy steak
2020 Technical Specifications
Alcohol 14.42%
Residual Sugar 1.7 g/L
pH 3.54
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Stellenbosch
Brix at Harvest 24.0°
Fermentation Vessels Stainless Steel, Wooden Upright Foudre
Oak Aging 19 months
Oak Details 21% First Fill New Oak
First Fill New Oak21%
Oak Types French
Barrel Size 225L barriques
Bottling Date late November 2021
Fining Agents light fining
Production Volume 133,337 bottles
Bottles133,337
Production Details Hand-picked grapes were destemmed before passing across a sorting table for the removal of all unwanted material and then crushed directly into stainless steel tanks and wooden upright (foudre) fermenters. The must was cooled to between 10 and 15°C for a cold soak before fermentation started naturally. Pump-overs, dellastage and punching down of the cap were implemented twice a day for extraction until the fermentation completed. The tanks were given maceration post fermentation depending on tannin extraction and development. The wines were put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation. The wines spent a total of nineteen months in 21% new French oak and the rest being older French oak barriques – all 225L format. During the maturation the components were racked twice where-after the wine was blended in tank and returned to barrel to homogenise and mature further. The wines received a light fining before filtration and bottling in late November 2021.
Tasting Notes
Nose: cranberry, subtle cassis, blackberry, five spice, vanilla
Palate: dark fruit, spice, light toasty notes, silky dark chocolate, poised freshness
Food Pairing lightly smoked Springbok carpaccio, grilled veal chops, meaty stews, fantastic steak
2019 Technical Specifications
Alcohol 14.63%
Residual Sugar 2 g/L
pH 3.64
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Stellenbosch
Brix at Harvest 24.0°
Fermentation Vessels Stainless Steel Tank, Wooden Upright Foudre
Oak Aging 19 months
Oak Details 21% First Fill New Oak
First Fill New Oak21%
Oak Types French
Barrel Size 225L barriques
Bottling Date late October 2020
Production Volume 131,724 bottles
Bottles131,724
Production Details Hand-picked grapes were destemmed before passing across a sorting table for the removal of all unwanted material and then crushed directly into stainless steel tanks and wooden upright (foudre) fermenters. The must was cooled to between 10 and 15°C for a cold soak before fermentation started naturally. Pump-overs, dellastage and punching down of the cap were implemented twice a day for extraction until the fermentation completed. The tanks were given maceration post fermentation depending on tannin extraction and development. The wines were put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation. The wines spent a total of nineteen months in 21% new French oak and the rest being older French oak barriques – all 225L format. During the maturation the components were racked twice where-after the wine was blended in tank and returned to barrel to homogenise and mature further. The wines received a light fining before filtration and bottling in late October 2020.
Tasting Notes
Nose: brambleberry coulis, cassis, blackberry, five spice, vanilla
Palate: dark fruit, spice, toasty notes, silky dark chocolate
Food Pairing lightly smoked Springbok carpaccio, grilled veal chops, meaty stews, steak
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2023 / 750ml | ≈ $18.25Original CHF 15.12 | vinello.ch ↗ |