The Tops@Lifestyle Wine of the Week
--:--
Amanda Mthembu presents this week's selection: TOKARA
SAUVIGNON BLANC 2023
ORIGIN
This wine is a blend of Sauvignon blanc grapes that originate from the Stellenbosch
and Elgin regions.
CROPPING AND HARVESTING
The vineyards crop between 6 and 10t/ha and the grapes are harvested at various
degrees of ripeness from 21.0 to 23 degrees balling, depending on acid, pH, flavour
intensity and profile. All grapes are hand harvested.
WINEMAKING
The grapes are de-stemmed, crushed and pumped via mash cooler directly into
our inert (oxygen free) press. Free-run and press juices were separated and settled
overnight before being racked off the heavy lees and inoculated for fermentation with
selected wine yeasts. Fermentation is controlled at 18 degrees Celsius in stainless steel
tanks. 4 % of the wine fermented in barrel. After fermentation the wine was blended,
stabilised and bottled in June 2023.
230 000 bottles were produced.
TASTING NOTES
The wine has a vibrant light straw colour with a brilliant pale green edge that catches
the light.
There is an appealing mix of fresh lime blossom, ripe passion fruit and sliced caped
gooseberry on the nose. The wine enters the palate with concentrated flavours,
consistent with the aromatics. The finish is refreshing and crisp with a slight oyster
shell salinity derived from the grapes provenance on cool, maritime influenced sites.
Food pairing: This wine is best enjoyed cold on a hot summer’s day. Either on its own
or it can be served with grilled chicken, fish, prawns or fresh oysters.
SAUVIGNON BLANC 2023
ORIGIN
This wine is a blend of Sauvignon blanc grapes that originate from the Stellenbosch
and Elgin regions.
CROPPING AND HARVESTING
The vineyards crop between 6 and 10t/ha and the grapes are harvested at various
degrees of ripeness from 21.0 to 23 degrees balling, depending on acid, pH, flavour
intensity and profile. All grapes are hand harvested.
WINEMAKING
The grapes are de-stemmed, crushed and pumped via mash cooler directly into
our inert (oxygen free) press. Free-run and press juices were separated and settled
overnight before being racked off the heavy lees and inoculated for fermentation with
selected wine yeasts. Fermentation is controlled at 18 degrees Celsius in stainless steel
tanks. 4 % of the wine fermented in barrel. After fermentation the wine was blended,
stabilised and bottled in June 2023.
230 000 bottles were produced.
TASTING NOTES
The wine has a vibrant light straw colour with a brilliant pale green edge that catches
the light.
There is an appealing mix of fresh lime blossom, ripe passion fruit and sliced caped
gooseberry on the nose. The wine enters the palate with concentrated flavours,
consistent with the aromatics. The finish is refreshing and crisp with a slight oyster
shell salinity derived from the grapes provenance on cool, maritime influenced sites.
Food pairing: This wine is best enjoyed cold on a hot summer’s day. Either on its own
or it can be served with grilled chicken, fish, prawns or fresh oysters.
