Tokara Stellenbosch
2018 Methode Cap Classique Blanc de Blancs
This bubbly comes from 100% Chardonnay grapes grown on Tokara’s Elgin property, perched high in the cool climate of Sir Lowry’s Pass. Made in the Méthode Champenoise, it has depth, elegance, and a complexity that only comes from more than five years on the lees before disgorgement. The mousse is fine and persistent, lifting aromas of freshly baked brioche, crisp apples, and a hint of lemon blossom.
On the palate, delicate bubbles burst with energy, carrying flavours of toasted almonds, lightly buttered toast, and bright lemon and lime preserves, all framed by a crisp, mineral-edged freshness.
Region: Simonsberg-Stellenbosch, South Africa
Appellation: Stellenbosch WO
Varietal/Blend: 100% Chardonnay
ABV: 12%
Vineyard & Vine Age: The grapes are grown on quartzitic soils derived from Table Mountain Sandstone, on gently sloping vineyards with a northerly aspect at 425 metres above sea level. The site sits in the cool, maritime-influenced Elgin region.
Cellar: Grapes are whole-bunch pressed after a night in the cold room, with only the first free-run juice (approximately 500 L per tonne) retained and settled with minimal SO₂. The clarified juice is fermented in seasoned 228-litre barrels, then matured on lees with regular stirring and 100% malolactic fermentation. The base wine spends seven months in barrel before blending and bottling for second fermentation in November 2018, followed by 82 months on lees before disgorgement and corking in September 2025.
CSPC:
Winemakers Note:
What the Critics are saying:
New Title
New Title
Region: Simonsberg-Stellenbosch, South Africa
Appellation: Stellenbosch WO
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TECHNICAL INFO
Varietal/Blend: 100% Chardonnay
ABV: 12%
Vineyard: The grapes are grown on quartzitic soils derived from Table Mountain Sandstone, on gently sloping vineyards with a northerly aspect at 425 metres above sea level. The site sits in the cool, maritime-influenced Elgin region.
Cellar: Grapes are whole-bunch pressed after a night in the cold room, with only the first free-run juice (approximately 500 L per tonne) retained and settled with minimal SO₂. The clarified juice is fermented in seasoned 228-litre barrels, then matured on lees with regular stirring and 100% malolactic fermentation. The base wine spends seven months in barrel before blending and bottling for second fermentation in November 2018, followed by 82 months on lees before disgorgement and corking in September 2025.
CSPC:
Winemakers Note:
What the Critics are saying:
Giovanni Autuori
Calgary + Alberta South
T: 403-971-1898
E: giovanni@vinoalvino.ca
Joe Gurba
Edmonton + Alberta North
T: 780-203-5284
E: joeg@vinoalvino.ca
New Title
New Title
New Paragraph
TECHNICAL INFO
Country: South Africa
Region: Simonsberg-Stellenbosch, South Africa
Appellation: Stellenbosch WO
Climate: Moderate Mediterranean
Altitude: 150-215m
Soils: Deep, red volcanic soil
Varietal/Blend: 100% Chardonnay
Fermentation: Spontaneous fermentation with native yeasts in old oak puncheons.
Ageing: Aged in old oak puncheons.
Vineyard & Vine Age: Bull Swamp and Manilla vineyards in Baw Baw Shire. The vines were planted in 1961 and and 1964 respectively.
ABV: 12%
Produced Cases: 50
CSPC:
Calgary + Alberta South
Andrew Stewart
403-604-0408
andrew@vinoalvino.ca
Edmonton + Alberta North
Joe Gurba
780-203-5284
joe@vinoalvino.ca
Saskatoon + Saskatchewan South
Kerrie Gavin
306-290-0277
kerrie@vinoalvino.ca
