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Tokara Elgin Sauvignon Blanc Reserve 2022

R199.00

Region:  Elgin

Tasting notes:

The wine displays a stunning light straw colour with a brilliant green edge. The nose opens with aromas of Passion Fruit and Black Currant leaf subtly interplayed with Lemongrass and Elderflower. There is an amazing freshness as the wine enters the palate, with zesty grapefruit flavours leading to a creamy mid-palate and a lingering crisp finish.

Food pairing:

Best served cold and drunk as an aperitif or with fresh summer oysters, asparagus with hollandaise sauce or fresh grilled yellowtail with salsa verde.

Tokara Sauvignon Blanc has claimed its place on the world stage as overall winner of the 12th Concours Mondial du Sauvignon in Brussels.

Best Sauvignon of the Competition and the only South African wine to bring home a trophy, Tokara Reserve Collection Sauvignon Blanc 2020 is a cool climate showstopper from Tokara’s Elgin vineyards and another feather in winemaker Stuart Botha’s cap.

6 in stock.
As our stock is sold through our two retail outlets and online, stock levels are provided as a guide only and are liable to change.

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The ‘home farm’ of Tokara, near Stellenbosch, was bought in 1994 by GT Ferreira (who started financial company RCI, which in 1985 merged with Johann Rupert’s Rand Merchant Bank) for residential purposes, but it wasn’t long before the great potential for vineyards was recognised. This was followed by the planting of classic varietals (with a focus on Cabernet Sauvignon and Sauvignon Blanc) on the slopes of the Simonsberg mountain, with its cool air and low temperatures, 400 metres above sea level. The Tokara Highlands vineyard lies to the south of Stellenbosch in Elgin, a cool-climate area atop Sir Lowry’s Pass. Soils are predominantly Table Mountain sandstone.

This 100% Sauvignon blanc is made from grapes grown on Tokara’s Highlands farm in Elgin. Grapes were hand picked at optimal flavour ripeness and were then transported in a closed truck to the Tokara winery. In the cellar the grapes were destemmed, crushed and cold pressed immediately in the inert press. The press juice and free run juice were kept separate and settled overnight, before the clean juice was racked off. Only the free run juice from the best blocks was used and was fermented at 15 degrees Celsius in stainless steel tanks with selected wine yeast. Thirteen percent of this blend was made up of wine fermented in old larger format barrels and matured there for five months. After fermentation the wine was sulphured and left on the lees for five months with regular lees stirring before stabilization, filtration and bottling.