Description
Tokara
Sauvignon Blanc
CROPPING AND HARVESTING (V’24)
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- 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
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- 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
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- 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:
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- 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:
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- 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