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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2018 (based on 85 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 16 notes) - hiding notes with no text | | | Tasted by Tarrant on 12/3/2022 & rated 94 points: Wow, this second bottle had been in my cellar for 11 years and we cracked it open tonight with beef, it was simply spectacular and only left us wishing we had more in our cellar - Dark, with only a slight ambering of the rim, very full bodied with a nose of black fruit, plum, cedar, tobacco, vanilla, well integrated and very complex, the finish was sweet and very long, just awesome. I'm blown away the 15$ alcohol posted on the labe (by Ontario's LCBO) does not seem to appear in any form, outstanding! (94 Points). (259 views) | | | Tasted by wineismylife on 11/4/2018 & rated 93 points: WIML93
Tasted non-blind. Opened and served immediately. Followed over about two hours.
Garnet to dark garnet color in the glass, clear looking throughout. Nose of thistle, boysenberry, violets and pepper. Flavors of cassis, boysenberry and plum. Medium acidity, medium tannin, full bodied. Drink or hold.
Bottled under screw cap. 12 years old. Hasn't suffered at all due to the screw cap in my opinion. (824 views) | | | Tasted by wineismylife on 3/12/2017 & rated 93 points: WIML93
Tasted non blind. Opened and served immediately. Followed over about 90 minutes.
Dark garnet to purple color in the glass, clear looking throughout. Beautiful nose that reminds me of a Lynch Bages. Herbs du Provence, pepper, plum and a mix of dark fruits. Flavors of black berries, plums and raspberries. medium acidity, medium tannin, full bodied. This is a $25.00 USD bottle of wine that is drinking way above it's pay grade. Another example of there are not great wines, only great bottles. Drink or hold. Amazing. Outstanding almost.
NOTE: this is one of two bottles we purchased at the winery in South Africa and brought back with us so provenance was impeccable. (1324 views) | | | Tasted by Higgie on 2/23/2014 & rated 91 points: Great wine. Earthy, clean taste (2073 views) | | | Tasted by Higgie on 1/2/2014 & rated 90 points: Still very good although opened 2 days ago (See my recent Note). (2119 views) | | | Tasted by Higgie on 1/1/2014 & rated 91 points: Great blend! Muddy Taste, yet well balanced and Great fruits.
With 7/8 years Since Harvest at Perfect Stage. (2008 views) | | | Tasted by G&A on 8/18/2012 & rated 88 points: Layers of ripe dark berries but with a dominant green bell pepper streak.
Balanced, full body, medium acidity, soft ripe tannins, decent length. (2466 views) | | | Tasted by Higgie on 6/10/2012 & rated 87 points: Typical SA blend, got even better after opening and still good on 2nd day. Earthy, heavy stuff (2267 views) | | | Tasted by Higgie on 9/18/2011 & rated 88 points: - Garnet color. It's balanced with a medium/full body. Linear texture with a long finish - Smooth blend, good balance and nice Berry tastes (1822 views) | | | Tasted by dagros on 6/16/2011 & rated 86 points: Well done and modern wine that offers generous richness and rounded acidity. Hints of cherry and red apples are combined with clear oak barrels. Hints of leather, spices, sweet tobacco and smoke. Soft aftertaste and good balance. Very south african. Very good. Needs decanting 2 hrs. (1786 views) | | | Tasted by Tarrant on 1/29/2011 & rated 90 points: I've not been a fan of South African wines, but this (like it's white counterpart) was excellent, extreme ripe fruit, but a touch of green vegetation that made this seem in balance and quite tasty - Black, full bodied with a nose of black fruit, green leaf tobacco, plum, cherry and vanilla, nicely balanced, well structured, interesting, not hot at all considering 15% alc, sweet, smooth on the palate with very good length, nice! (90 Points). (1883 views) | | | Tasted by socidelvino on 11/14/2010 & rated 90 points: Tokara estate visit in Stellenbosch
82% Cab Sauv, 10% Petit Verdot, 8% Merlot, small Cab Franc
Eye: deep ruby color. Nose: plums, dried fruit, cassis. Palate: dark fruit, smoke, good finish. (1139 views) |
| Tokara Producer website
ABOUT TOKARA
TOKARA is a picture perfect destination which offers visitors a unique combination of award-winning wines, brandy and olive oils, a gallery of fine art, a restaurant featuring one of South Africa’s leading chefs as well as a delicatessen.
The winery, on the R310 outside Stellenbosch, is nestled among vineyards and olive groves on the crest of the Helshoogte Pass with sweeping views across False Bay and all the way to Table Mountain.
TOKARA prides itself on making wines that are site specific. Even though vineyards were initially planted on the southern slopes of the Simonsberg Mountain at the Stellenbosch property, two other farms, Highlands in the Elgin district and Siberia in the Hemel-en-Aarde Valley near Hermanus, were additionally acquired. In doing so TOKARA is able to produce wines which express the distinct characteristics of these three prime wine producing regions.
The TOKARA farm was purchased in 1994 by GT Ferreira for residential purposes, but it wasn’t long before the great potential for planting vineyards was recognised and explored. Classic varietals were planted on the 400m above sea-level slopes. The cool air and low temperatures contribute to the excellent quality of TOKARA Wines.
The winery building’s industrial nature is softened by uncomplicated architecture and design. A composition of simple, natural materials and clean, strong lines characterize the structure, offering clarity of form within a breathtaking environment.
The wine production and marketing facility was designed to reflect the character of the wines themselves – innovative and distinctive. Spaces interact efficiently, with practicality being a core element. The winery’s operational layout incorporates cutting-edge technologies and computerised control systems to ensure all TOKARA wines meet the necessary standards of excellence.
Miles Mossop - Winemaker
Mossop is an alumnus of Wynberg Boys’ High and a double BSc graduate from Stellenbosch University. He obtained his degree in viticulture and oenology in 1998, graduating top of the class, having completed a geology and geochemistry degree in 1995. A student practical spell at Spice Route was followed by a stint with Gyles Webb at Thelema.
In 1999 he spent a vintage at the prestigious Knappstein winery in Clare, South Australia, then did a tasting stint in France.
He worked the 2000 and 2001 vintages as a cellar hand with Alain Parret in Condrieu, France and Planeta in Sicily respectively.
In 2000 he joined TOKARA where he has completed 12 harvests thus far. Miles has recently been granted membership of the prestigious Cape Winemakers Guild.
Mossop is passionate about surfing, fishing and wine in all its guises.
Aidan Morton - Viticulturist
Live in Stellenbosch and married to Mandy, 3 sons Matt (11), Ben (9) and Luke (3)
Graduated from Stellenbosch University with a B.Sc (Agric) majoring in Plant Pathology and Entomology. After completing military service in the SA Navy got a job in St Emillion at Chateaux l’Angelus in 1992 as a cellar hand. This sparked an interest in a possible career in the wine industry and decided to return to university to study further, this time majoring in Viticulture. After completion of studies, started work at Thelema as viticulturist (5 years) before moving to Tokara in 2001. Wine related travels include trips to Australia, New Zealand, California, and Europe.
Winegrowing philosophy: Great winegrowing begins with choosing the right sites on which to plant vineyards. I think Tokara’s three properties are perfectly suited to produce world class wines that will unmistakably express these individual terroirs. We subscribe to innovative precision viticultural practices in our efforts to produce the best possible fruit from each vineyard. Our long term goals are to keep our vineyards virus free, maintain sustainable farming practices, and constantly find ways of optimizing each vineyard’s potential. The winemaker’s role should be the vinification of our viticultural efforts.
Aidan is also responsible for the farming of the olive groves at Tokara.
Interests outside of the wine industry include among others sailing, hiking, bird watching and mountain biking.
2006 Tokara Director's Reservehttp://www.tokara.co.za/winefarm/products/tokara.cfm?intNavigationID=5&intModeID=1&Main=y&iWineID=50
A blend of Cabernet Sauvignon, Merlot and Petit Verdot. 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.
4**** - WINE Magazine May 2008
SILVER Medal - Veritas 2008
TOKARA DIRECTOR’S RESERVE RED 2006
ANALYSIS
Alc vol% Residual sugar g/l Total acidity g/l Volatile acidity g/l pH
15% 2.9 5.7 0.6 3 .51
VINIFICATION NOTES
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 8th of March to the 3rd of April. 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, 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.
TASTING NOTES
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.
Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.South Africa Wines of South AfricaStellenbosch Stellenbosch Wine RoutesStellenboschThe historical town of Stellenbosch boasts a winemaking tradition which stretches back to the end of the 17th-century.
Stellenbosch is the educational and research centre of the winelands. Stellenbosch University is the only one in South Africa with a viticultural and oenological department, and many of the country's most successful winemakers studied there. The Nietvoorbij Institute of Viticulture and Oenology is also in Stellenbosch and this organisation has one of the most modern experimental wineries in the world and, at its experimental farms (situated in several wine growing districts), important research into new varietals, clones and rootstocks is undertaken.
The mountainous terrain, good rainfall, deep well-drained soils and diversity of terroirs make this a sought-after viticultural area. The rapidly increasing number of wine estates includes some of the most famous names in Cape wine. The district, with its mix of historic estates and contemporary wineries, produces excellent examples of almost all the noble grape varieties.
The intensively farmed Stellenbosch district has been divided up into several smaller viticultural pockets including Jonkershoek Valley, Papegaaiberg, Simonsberg-Stellenbosch, Bottelary, Devon Valley and Banghoek. |
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