Technical Specifications
Alcohol 13.0%
Residual Sugar 3.5 g/L
pH 3.39
Total Acidity 6.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc
Sauvignon Blanc100%
Region Stellenbosch
Brix at Harvest 21.5°
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Pressing Method Destemmed, Crushed And Cold Pressed
Lees Aging 5 months
Barrel Size 400L
Production Volume 55,530 bottles
Bottles55,530
Production Details This 100% Sauvignon blanc is made from grapes grown on Tokara's Highlands farm in Elgin. The vines cropped between 4 to 7 tons per hectare. Once they had reached optimum flavour ripeness, the grapes were hand-picked at dawn, ideally at sugars between 21.5 and 22.5 degrees brix and acidities of between 7.8 g/l and 8.4 g/l. Whole bunches were cooled in a cold room before being transported in a closed truck to Tokara's winery on the Helshoogte Pass in Stellenbosch. Immediately upon arrival the grapes were destemmed, crushed and cold pressed in the inert press (zero air). The press juice and free run juice were kept separate and settled overnight, followed by racking off the next day. Only the free run juice from the best blocks is used for the Reserve Collection Sauvignon blanc. The juice was fermented at 18 degrees Celsius in stainless steel tanks with selected wine yeast. 12% of this blend is made up of wine fermented in 400L 3rd fill oak barrels and matured there for 5 months. After fermentation the wine was sulphured and left on the lees for five months with regular lees stirring before stabilization, filtration and bottling.
Tasting Notes
Nose: crisp green apple, lime blossom, lemongrass, petrichor, subtle blackcurrant leaf
Palate: bright, refreshing, focussed tension, oyster shell salinity
Food Pairing fresh summer oysters, fresh grilled yellowtail with salsa verde, salmon roses with kewpie mayo and caviar