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Director’s Reserve Red

FOOD PAIRINGS:

  • Grilled ribeye steak served with béarnaise sauce and potato dauphinoise.

TASTING NOTES:

  • Displaying an appealing red claret color with an intense center and a ruby rim.
  • The nose showcases complex aromas of ripe red and black fruits with hints of dried cranberry, baking spice and graphite.
  • The wine enters the palate with incredible purity and focus.
  • Flavors are those of dark cherries, blackberries and ripe plum skin.
  • Sumptuous and full, there is a hint of spice on the mid-palate which leads to fine, firm tannins on the finish.

Description

Tokara Director’s Reserve Red

 

 

DESCRIPTION:

  •  This wine is a blend of 69% Cabernet Sauvignon, 15% Petit Verdot, 8% Merlot, 4% Cabernet Franc and 4% Malbec.
  • The grapes originated from Tokara’s premium vineyards on the slopes of the Simonsberg Mountain outside of Stellenbosch.

 CROPPING AND HARVESTING:

  • Only grapes from the best blocks and from the best parts of these blocks were used.
  • The average yield is between 5 and 10 t/ha.
  • The grapes were hand-picked at optimal ripeness between the 14th of February and the 28th of March.

FOOD PAIRINGS:

  • Grilled ribeye steak served with béarnaise sauce and potato dauphinoise.

TASTING NOTES:

  • Displaying an appealing red claret color with an intense center and a ruby rim.
  • The nose showcases complex aromas of ripe red and black fruits with hints of dried cranberry, baking spice and graphite.
  • The wine enters the palate with incredible purity and focus.
  • Flavors are those of dark cherries, blackberries and ripe plum skin.
  • Sumptuous and full, there is a hint of spice on the mid-palate which leads to fine, firm tannins on the finish.

 

 

2020  |  Tech Sheet  |  POS  |  Label  |  Bottle Shot

2019  |  Tech Sheet  |  POS  |  Label  |  Bottle Shot

Dreyfus, Ashby & Co.

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