English Wines, Fine Italian Wine and Argentinian Wine Merchant

The grapes originated from TOKARAs premium vineyards on the slopes of the Simonsberg Mountain. The grapes were picked at optimal ripeness from the 7th March to the 10th April, destemmed, then passed across a sorting table for the removal of all unwanted material and then crushed directly into tanks for fermentation without the use of pumps. Crushed grapes were then fermented in stainless steel and wooden upright (foudre) fermenters. Pump-overs, delastage and punching down of the cap were implemented three times a day for extraction until fermentation was completed. The tanks were given maceration post fermentation if the quality warranted it, depending on tannin development. The wines were put to barrel for malo-lactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation.

The wines spent a total of twenty months in 61% new French oak and the rest being older French oak barriques. During the maturation the wines received five rackings all done barrel to barrel. The wine was bottled in January 2005 after a light egg white fining and without filtration.

Wine Reviews: Silver Medal Winner, Decanter Wine Awards 2007.

Ready to Drink? Not realy, will need several years for further maturation to get the very best of this masterpiece!

Food and Wine Matches: Big rich stews, casseroles, hearty pasta dishes too.