TOKARA DIRECTOR S RESERVE RED 2007 Alc vol% 14.5 1.6 5.6 0.61 3.72 This wine is a blend of Cabernet Sauvignon 67%, Petit Verdot 20%, Merlot 8% and Malbec 5%. The grapes originated from TOKARA s premium vineyards on the slopes of Simonsberg Mountain. Only grapes from the best blocks and from the best parts of these blocks are used. The average yield is between 3 and 10 t/ha. The 2007 vintage was relatively cool, following from a very wet winter in 2006. The wines produced from this vintage were elegant, perfumed and spicy with great fruit expression. The grapes were hand picked at optimal ripeness from the 14 th to the 28 th of March. The grapes were de-stemmed, before passing across a sorting table for the removal of all unwanted material and then crushed directly into tanks for fermentation without the use of pumps. There is first 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, dellastage and punching down of the cap were implemented twice a day for extraction until fermentation was completed. The tanks were given maceration post fermentation if the quality and tannin profile of the wine warranted it. 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 twenty months in 80% new French oak - the rest being older French oak barriques. During maturation the wines received five rackings, all done barrel to barrel. The wine was bottled in January 2009 after a light egg white fining and without filtration. 27 000bottles were produced. This wine has a deep dark inky garnet colour with a touch of red brick evident on the rim. This is an intensely complex wine with high toned fruit, perfumed aromas and spice dominating the nose. Here are notes of black currant, Christmas cake and a hint of mint. The palate is full and rich, mirroring the nose with flavours of Christmas cake, cassis and spice, layered with cedar and a eucalyptus finish. The tannins are fine and velvety with certain freshness and focus on the finish. This wine drinks well now but will benefit from ageing until 2018 Food pairing: Veal Osso Bucco or Grilled fillet steak served with red wine sauce, bone marrow, shallots and French fries. 662, STELLENBOSCH 7599 ~ WINERY Tel + 27 21 808 5900 ~ FAX + 27 21 808 5911 ~ email: wine@tokara.com
TOKARA DIRECTOR S RESERVE RED 2006 Alc vol% 15% 2.9 5.7 0.6 3.51 This wine is a blend of Cabernet Sauvignon 82%, Petit Verdot 10% and Merlot 8%. The grapes originated from TOKARA s premium vineyards on the slopes of the Simonsberg Mountain. Only grapes from the best blocks and from the best parts of these blocks are used. The average yield is between 5 and 9 t/ha (32 & 58 hl/ha). The 2006 vintage was a hot and dry vintage, following on from a low winter rainfall in 2005. This led to extremely small berries and bunches resulting in dense concentrated red wines with full ripe flavours. The grapes were hand picked at optimal ripeness from the 8 th of March to the 3 rd of April. The grapes were destemmed, before passing across a sorting table for the removal of all unwanted material and then crushed directly into tanks for fermentation without the use of pumps. There is first 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, della stage and punching down of the cap were implemented three times a day for extraction until fermentation was completed. The tanks were given maceration post fermentation if the quality warranted it, depending on tannin 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 twenty months in 96% new French oak - the rest being older French oak barriques. During the maturation the wines received five rackings, all done barrel to barrel. The wine was bottled in January 2008 after a light egg white fining and without filtration. 20000 bottles were produced. This wine has a deep dark inky garnet colour. An intensely complex wine with aromas of black currant, Christmas cake and pepper spice layered with herbal notes and a hint of mint. The palate is full and rich, mirroring the nose with flavours of Christmas cake, cassis and spice, layered with cedar and a eucalyptus finish. The tannins are chewy and broad but the wine has a focused and intensely long finish. Food pairing: Tomato Oxtail stew served with fresh parsley garlic gremolata or Grilled fillet steak served with red wine sauce, bone marrow, shallots and French fries. 662, STELLENBOSCH 7599 ~ WINERY Tel + 27 21 808 5900 ~ FAX + 27 21 808 5911 ~ email: wine@tokara.com
TOKARA RED 2005 Alch vol% 14.64 1.6 6 3.72 This wine is a blend of Cabernet Sauvignon 75%, Merlot 15 % and Petit Verdot 10%. The grapes originated from TOKARA s premium vineyards on the slopes of the Simonsberg Mountain. Only grapes from the best blocks and from the best parts of these blocks are used. The average yield is between 5 and 8 t/ha. The grapes were picked at optimal ripeness from the 2 nd March to the 23 rd March. The 2005 vintage was a beautiful harvest for the ripening of our reds but was also the earliest we have finished in the 6 years we have made wine. The grapes were destemmed, before passing across a sorting table for the removal of all unwanted material and then crushed directly into tanks for fermentation without the use of pumps. The fermentation takes a number of days before starting no commercial yeasts are used. The grapes were fermented in stainless steel and wooden upright (foudre) fermenters. Pump-overs, dellastage and punching down of the cap were implemented three times a day for extraction until fermentation was completed. The tanks were given maceration post fermentation if the quality warranted it, depending on tannin 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 twenty months in 79% new French oak and the rest being older French oak barriques. During the maturation the wines received five rackings all done barrel to barrel. The wine was bottled in January 2007 after a light egg white fining and without filtration. 20000 bottles were produced. A dark crimson colour with a russet rim. The bouquet offers a refined mineral and subtle oak background that is accentuated with ash, dark chocolate and classic cedar tones. The nose is complex and shows underpinnings of the expressive Bordeaux varieties with aromas of pencil shavings and blackberries. The aromas follow through beautifully onto the palate and are complimented by supple tannins that lend texture and structure to a wine of immense complexity. This wine is both elegant and refined and exudes class in all aspects, culminating in a polished finish that lingers. 662, STELLENBOSCH 7599 ~ WINERY Tel + 27 21 808 5900 ~ FAX + 27 21 808 5911 email: wine@tokara.com
TOKARA RED 2004 Alch vol% free SO2 mg/l Free SO2 mg/l 14.5 1.48 g/l 5.97 g/l 3.47 VINIFICATION PROCESS A blend of Cabernet Sauvignon (69 %), Merlot (14 %), Petit Verdot (11 %) and Cabernet Franc (6 %). The grapes originated from TOKARA s premium vineyards on the slopes of the Simonsberg mountains yielding between 6 and 10 t/ha. The grapes were picked at optimal ripeness from the 15 th of March till the 15 th of April. They were destemmed before passing across a sorting table for the removal of all unwanted material and then crushed directly into tanks for fermentation without the use of pumps. They were fermented in stainless steel and wooden upright (foundre) fermenters. Pump-overs, dellastage and punching down of the cap were implemented three times a day for extraction until fermentation was completed. The tanks were given maceration post fermentation if the quality warranted it depending on the tannin development. The wine was transported to a barrel for malo-lactic fermentation after which they were racked, sulphured and put back to a barrel for further maturation. The wines spent a total of twenty months in 78 % new French oak and the rest older French oak barrels. During maturation the wines received five rackings all done barrel to barrel. The nose shows a melange of aromas, which includes cassis, black cherries and mulberries. The palate is dry, firm yet silky with an underlying grip and tannins. Notes of brambly fruit and cigar box add interest. Enjoy with roast lamb or venison. 662, STELLENBOSCH 7599 ~ WINERY Tel + 27 21 808 5900 ~ FAX + 27 21 808 5911 email: wine@tokara.com
TOKARA RED 2003 Alch vol% acidity 14.02 1.8 6.0 3.47 This wine is a blend of Merlot (73%), Cabernet Sauvignon (18%) and Petit Verdot (9%). These grapes originated from TOKARA s Premium vineyards on the slopes of the Simonsberg Mountain. The grapes were picked at optimal ripeness from the 7 th of March until the 10 th of April. The grapes were destemmed and then passed across a sorting table for the removal of all unwanted material and crushed directly into the tanks for fermentation without the use of pumps. The crushed grapes were then fermented in stainless steel and wooden upright (foudre) fermenters. Pump overs, dellastage and punching down of the cap were implemented three times a day for extraction until fermentation was completed. The tanks were given maceration post fermentation if the quality warranted it depending on the tannin development. The wines were transferred to a barrel for malolactic fermentation after which they were racked, sulphured and put back into the barrel for further maturation. The wines spent a total of twenty months in sixty one percent new French oak and the rest being older French oak barriques. During maturation the wines received five rackings all done barrel to barrel. The wine was bottled in January 2005 after a light egg white fining without filtration. A dense, opaque ruby-plum hue, with a brick red edge. The nose is slightly closed at present yet with promises of riches to come: warm fruit, elegant wood, and lovely refined aromas of a fine red wine! The palate is dry, firm, yet silky, with an underlying grip and tannins, heralding a long life. Notes of brambly fruit and cigar box add interest the wine is a work-in-progress, developing slowly all the time! 662, STELLENBOSCH 7599 ~ WINERY Tel + 27 21 808 5900 ~ FAX + 27 21 808 5911 email: wine@tokara.com
2003 TOKARA Red Blend Analysis Yield Alch vol% acidity g/l 7 tons/ha 14 2 6 3.47 Tasting Notes A dense, opaque ruby-plum hue, with a brick red edge. The nose shows promises of riches to come: warm fruit, elegant wood, and lovely refined aromas of fine red wine! The palate is dry, firm, yet silky, with underlying grip and tannins, heralding a long life. Notes of brambly fruit and cigar box add interest the wine is a work-in-progress, developing slowly all the time. Enjoy with roast lamb or venison. Winemaking Notes This wine is a blend of Merlot 73%, Cabernet Sauvignon 18 % and Petit Verdot 9%. The grapes originated from TOKARA s premium vineyards on the slopes of the Simonsberg Mountain. The grapes were picked at optimal ripeness from the 7 th March to the 10 th April. The grapes were destemmed, then passed across a sorting table for the removal of all unwanted material and then crushed directly into tanks for fermentation without the use of pumps. Crushed grapes were then fermented in stainless steel and wooden upright (foudre) fermenters. Pump-overs, dellastage and punching down of the cap were implemented three times a day for extraction until fermentation was completed. The tanks were given maceration post fermentation if the quality warranted it, depending on tannin development. The wines were put to barrel for malo-lactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation. The wines spent a total of twenty months in 61% new French oak and the rest being older French oak barriques. During the maturation the wines received five rackings all done barrel to barrel. The wine was bottled in January 2005 after a light egg white fining and without filtration. 662, STELLENBOSCH 7599 ~ WINERY Tel + 27 21 808 5900 ~ FAX + 27 21 808 5911 email: wine@tokara.com