Tokara MCC 2016

TASTING NOTES This bubbly has a vibrant light golden hue with a green edge. The mousse is exceptionally fine and consistent. The aromas are those of lightly toasted almonds, lemon preserve and a hint of fresh green apple. The palate is a wonderful interplay between silky liquid, crystalline acidity and fine mousse. Typical flavours include freshly baked Gougère, green apple, lemon preserve. Hints of celery salt provide a zipped saline finish. Food pairing: Best drunk on its own as an aperitif and perfectly suited for any celebratory occasion.

The soils are quartzitic in nature derived from Table Mountain Sandstone. The vines are cropped at 6tons per hectare. The leaves in the bunch zone were picked mid-March by hand in 2 separate pickings at sugars between 17- and 19-degrees brix and 12 to 14 g/acid.

The grapes were whole bunch pressed after a night in the cold room. Only the first free run juice was pressed (500 1/tonne) to tank for overnight settling with minimal SO2 added. The juice was racked to seasoned 228 litre barrels for fermentation.

After fermentation the wine was topped and remained in barrel with regular lees stirring for maturation. The wine went through 100% Malolactic fermentation. After which it was sulphured and left to mature further. The base wine spends a total of 10 months maturing before blending and being bottled for the second fermentation in January 2015. The resultant bubbly spent a further 82 months on the lees maturing before being disgorged and put under cork and wire hoof in Nov 2021.

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