Description
Tokara
Chardonnay
CROPPING AND HARVEST (V’23)
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- 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
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- 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:
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- 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:
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- A perfect pairing with apricot and almond chicken tagine, with lemon and feta couscous, or served as an aperitif.
Analytics:
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- 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