So #WineRoutingWithLloyd isn't just about the wine, but more so about all of the experiences along the wine routes in our country. A previous visit to Tokara for a wine tasting with winemaker Stuart set the bar high for the a 2nd visit. But this time around - I popped in to celebrate the arrival of Spring & the release of their brand new vintage of Extra Virgin Olive Oils.
Naturally - a glass of Tokara Blanc de Blancs 2013 Cap Classique to start the morning off right. 100% cool-climate Chardonnay from Elgin provides depth, elegance & complexity. A fresh fine mousse with apples & lemon blossom. On the palate toasted almonds with a crisp minerality. Just right & tastes like more.
Olive Oil Master, Gert van Dyk led & guided us through the unique tasting of the new vintage Extra Virigin Olive Oils on offer at Tokara. (Check them out here.)
The 2021 harvest was somewhat of a smaller crop, but gave the opportunity to be a bit more selective & picking at the optimal ripeness. This ensures concentrated flavours in the Italian varieties that are grown at the foothills of the Simonsberg. "By picking & pressing at just the right time, we captures the true herbaceous & nutty flavours," Gert explains.
When tasting olive oils, you'll be looking for fruitiness, bitterness & piquancy or spiciness. Just like with tasting wine, it's not just the taste, but it's an all encompassing experience from the aroma, to the textures. In order for the oil to 'open' up & release more flavour, you need to warm it up a bit first. Then take a small sip, swirl it in your mouth & swallow. Repeat & then on the 2nd taste, clear your throat after swallowing in order for that spiciness to really unfold.
Frantoio - a medium to intense oil with green grassy tones. The green notes carry through to the palate alongside added bitter notes, whilst leaving a nutty aftertaste.
Mission - is more mild with grassy & herbaceous characters. The walnut aftertaste makes this an all-round oil.
Mult-Varietal - a carefully blended oil to bring out the best characteristics. Notes of rocket & artichoke with a light herbaceousness.
The Unfiltered EVOO - a unique artisanal multi-varietal blend is specially selected for it's purity & unbridled flavours as the oil flows directly from the olive press.
Following the tasting, we have a small intimate lunch experience & I'm seated next to Gert. We had a wonderful conversation about food, wine, life & EVOO's. The way Gert talks about food & using EVOO's in cooking & how the flavour profiles of each would work with a variety of foods - giving me so many new ideas for my own meals back at home. "An intense EVOO is used to bring dishes to life."
Starters - artichoke & parmesan gratin, served with olive branch 'stok brood' (the branches, picked by Gert himself earlier that morning.) Paired with the 2021 Tokara Sauvignon Blanc.
Main - a tender lamb ossobuco with a creamy saffron risotto & gremolata served with 2018 Tokara Reserve Collection Cabernet Sauvignon.
Dessert - vanilla gelato with crystalised ginger, olive oil & almond cake & Tokara EVOO, perfectly paired with 2019 Tokara Reserve Collection Sauvignon Blanc Noble Late Harvest.
Gert is hands on involved in the entire process from in the olive groves right through the pressing & the bottling. He believes good oil is made on the tree & that fine olive oil is about capturing the goodness of the fresh olive in the bottle. Therefore hand-picked olives are cold pressed within 24 hours of being harvested in order to ensure flavour & freshness.
Frantoio - a medium to intense oil with green grassy tones. The green notes carry through to the palate alongside added bitter notes, whilst leaving a nutty aftertaste.
Mission - is more mild with grassy & herbaceous characters. The walnut aftertaste makes this an all-round oil.
Mult-Varietal - a carefully blended oil to bring out the best characteristics. Notes of rocket & artichoke with a light herbaceousness.
The Unfiltered EVOO - a unique artisanal multi-varietal blend is specially selected for it's purity & unbridled flavours as the oil flows directly from the olive press.
Following the tasting, we have a small intimate lunch experience & I'm seated next to Gert. We had a wonderful conversation about food, wine, life & EVOO's. The way Gert talks about food & using EVOO's in cooking & how the flavour profiles of each would work with a variety of foods - giving me so many new ideas for my own meals back at home. "An intense EVOO is used to bring dishes to life."
Starters - artichoke & parmesan gratin, served with olive branch 'stok brood' (the branches, picked by Gert himself earlier that morning.) Paired with the 2021 Tokara Sauvignon Blanc.
Main - a tender lamb ossobuco with a creamy saffron risotto & gremolata served with 2018 Tokara Reserve Collection Cabernet Sauvignon.
Dessert - vanilla gelato with crystalised ginger, olive oil & almond cake & Tokara EVOO, perfectly paired with 2019 Tokara Reserve Collection Sauvignon Blanc Noble Late Harvest.
Gert is hands on involved in the entire process from in the olive groves right through the pressing & the bottling. He believes good oil is made on the tree & that fine olive oil is about capturing the goodness of the fresh olive in the bottle. Therefore hand-picked olives are cold pressed within 24 hours of being harvested in order to ensure flavour & freshness.
Pop in at the Tokara Delicatessen for a complimentary olive oil tasting & purchases. Or you can arrange a more structured & guided tasting experience at the tasting lounge - but bookings are essential.
#WineRoutingWithLloyd is driven by the #KiaSonet
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