Description

Tokara
Sauvignon Blanc

CROPPING AND HARVESTING (V’24)

• • 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, flavor 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 2024.
  • 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.

Technical:

• • Alc:. 13.5%
  • R/S: 3.3 g/L
  • T/A: 6.2 g /L
  • pH: 3.42

2024  |  Tech Sheet |  POS  |  Label  |  Bottle Shot

2023  |  Tech Sheet  |  POS  |  Label  |  Bottle Shot

2022  |  Tech Sheet  |  POS  |  Label  |  Bottle Shot