Winemaking
All the grapes originated from TOKARA’s vineyards in Stellenbosch, yielding between 4 and 8 t/ha. 2008 was a stunning vintage with a warm and dry ripening period. The grapes were picked at optimal ripeness from the 6th of March to the 8th of April, with sugars between 24 and 26 brix and acidities around 6.0 g/l. 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. Grapes were fermented naturally in stainless steel and wooden upright (foudre) fermentors, without inoculation of selected wine yeasts. 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 eighteen months in 25% new French oak – the rest being older French oak barriques. During maturation the wines received five rackings.
Glass closure
Screw cap
Biodynamically produced
Organically produced
Vegetarian
Vegan
New wines this year
Press review
