English Wines, Fine Italian Wine and Argentinian Wine Merchant

Fifty percent was made from Tokaras own grapes and the rest was sourced from Kaaimansgat near Villiersdorp. The grapes were harvested at 23-24B, destemmed and crushed. The juice was allowed to settle after pressing. Racking took place off the lees, and then run into a barrel where yeast was added. Chardonnay was fermented for one month in a barrel. The barrels were topped and stirred once a week for the first month, followed by topping and lees stirring every two weeks. The wine remained on the lees in the barrel. About thirty percent underwent malolactic fermentation. The wine matured for approximately 10 months in French oak barrels of which 25 % was new oak and the remainder 2nd, 3rd and 4th fill. The wine was then cleaned, filtered and bottled.

Ready to Drink? Yes and again no, mill mature further.

Food and Wine Matches: Grilled salmon fillets, sea bream or snapper served with a rich potatoe dauphenois.