Tokara Sauvignon Blanc 2010

South Africa

Availability: In stock.

Winemaking

This wine is made from grapes harvested from the TOKARA vineyards in Stellenbosch, Elgin and the Hemel-en-Aarde Valley (Walker Bay). The vineyards crop at between 4 and 10 t/ha and the grapes are harvested at various degrees of ripeness from 21 to 23 degrees balling, depending on acid, pH and flavour balance. There is a small portion of barrel fermented wine and 4% of Semillon blended in. The grapes are de-stemmed and crushed and pumped directly into our inert (oxygen free) press. Free-run and press juices were separated and settled overnight before being racked of the heavy lees and inoculated for fermentation with selected wine yeasts at around 15 degrees celcius. After fermentation the wine was sulphured and left to mature on the lees for 6 months in stainless steel tanks with regular lees stirring before stabilisation and bottling.

Food recommendation

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