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Bottle of Tokara Cabernet Sauvignon Reserve Collection from Tokara

Tokara Cabernet Sauvignon Reserve Collection 2020 - Tokara

CHF35.95
CHF215.70 for 6 bottles
CHF4.79/10cl
  • 02.05.2024
  • Free delivery for orders over CHF 99.–
  • 5% quantity discount for orders over 24 bottles
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Item no. 1180522

Tokara Cabernet Sauvignon Reserve Collection 2020 - Tokara

About the wine

If we can offer something special for Christmas 2021, it is this dominant red wine 2018 Tokara Cabernet Sauvignon Reserve Collection. The winemaker from the South African winery Tokara is absolutely proficient in his craft. Style and finesse are the characteristics of this red wine, which originates in the fertile and magnificent landscape of the Coastal Region. The Flaschenpöstler guarantee a culinary experience when you offer this Cabernet Sauvignon with ribeye steak or Gruyère burger.

TokaraRed wine | 75cl14.316°-18°C89% Cabernet Sauvignon, 8% Petit Verdot, 3% Malbec
Now until 2035Platter's: 4.5, Tim Atkin: 94, WINEMAG SA: 92, Robert Parker: 90, Vinous - Neal Martin: 90
Tasting note
The wine has a brilliant purple-black core and a deep ruby red edge. On the nose, classic graphite notes, black cherry and stone fruit open, interwoven with aromas of cassis and five spices. A clever freshness underlines these aromas with hints of ripe tomato peels and fynbos. On the palate, it is pleasantly full-bodied with aromas that are reflected in a complex, persistent finish.
Culinary recommendation
A fantastic accompaniment to roasted red meat and Parmigiana aubergines.
Vinification
This wine is a blend of 89% Cabernet Sauvignon, 8% Petit Verdot and 3% Malbec. The grapes come from Tokara's first-class vineyards on the slopes of Simonsberg near Stellenbosch. Only grapes from the best blocks and from the best parts of these blocks are used. The average yield is between 6 and 8 t/ha. After harvesting, the grapes were destemmed, sorted, crushed and placed in stainless steel tanks and wooden barrels. This was followed by cold maceration of up to 5 days before the mash was spontaneously fermented. During fermentation, the mash was pumped twice a day for better extraction. The subsequent malolactic fermentation took place in French wooden barrels. After the lactic acid mining was complete, the cabernet matured for a total of 22 months in 49% new French oak barrels and the other 51% in used wooden barrels. It was bottled without fining or filtration.
More information
Allergy information: Contains sulfites

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