Description

Tokara
Chardonnay

 

 

CROPPING AND HARVEST (V’23)

• • The vineyards crop at at around 6 t/ha.
  • The grapes were picked at optimal ripeness with sugars between 21 and 23 degrees brix and acidities ranging from 6 to 8 g/l.

WINEMAKING

• • The grapes were de-stemmed, crushed and pressed to stainless steel tanks for overnight settling, after which the juice was racked and run to barrel with some lees added back.
  • 100% of the wine fermented in 228L French oak barrels 3% being new barrels.
  • The wine spent an average of 8 months in barrel ageing on the gross lees with regular lees stirring.
  • 80% of the wine completed malolactic fermentation during barrel ageing.
  • The wine was bottled in October 2023 after stabilisation and filtration.

WINEMAKER’S TASTING NOTE:

• • The wine displays a brilliant pale straw colour.
  • Aromas of fresh peach and marzipan interplay with lightly toasted brioche characters, subtle cinnamon and vanilla.
  • The entry on the palate is vibrant with fresh pink grapefruit, appealing chalkiness and the lightest note of quince.
  • The palate has a beautiful silky texture – testament to it being barrel aged on the lees – and a long finish

Food pairing:

• • A perfect pairing with apricot and almond chicken tagine, with lemon and feta couscous, or served as an aperitif.

Analytics:

• • Alc. 13.5
  • Residual Sugar 2.1 g/L
  • T.A. 5.8g/l
  • pH 3.55

 

 

2023  |  Tech Sheet  |  POS  |  Label  |  Bottle Shot

2022  |  Tech Sheet  |  POS  |  Label  |  Bottle Shot