#WineRoutingWithLloyd - Tokara

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. 

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

#WineRoutingWithLloyd - Tokara

I've always been a fan of Tokara, as their wines have always been a very easy drinking mouthful of quality. I had always only drank the Premium range, as that is what is widely available to buy at your local stores. 

But before I get to that. It's amazing how you're perception of a wine can change the moment you arrive at a vineyard, the way you are treated at a tasting & even the smell of a wood fire burning in the fireplace. The moment I walked in at Tokara, I felt as if I was at home.

It is one of my favourite tasting rooms that I discovered this year. For a building that was built over 15 years ago, it is still modern & will have you staring at beautiful art work, sculptures and installations. There is a quote by Robert Mondavi, that I think sheds some light on all the art that you'll find at Tokara: "Making good wine is a skill, but making great wine is art."

One of my favourites, is the 'wine tree' that greets you as you come into the tasting room. It has been created with words & sentences that have been used to describe wine over the years. It's a permanent installation that you definitely should inspect a bit closer for yourself when you get a chance. 

Now, lets talk wine. There are 3 ranges of wines at Tokara.

 - Premium Collection

 - Reserve Collection

 - Directors Reserve

With the point of this trip focusing on the more unique & different, we sat down with winemaker, Stuart Botha for a tasting & worked ourselves through a tasting of the the Reserve Collection & Directors Reserve. 

The Elgin Sauvignon Blanc - a nice light straw colour with hints of green. A beautiful expression of Elgin Sauvignon Blanc with granadilla & gooseberries on the nose & a slight bit of zestiness of a bit of citrus ending with a crisp finish. 

The Stellenbosch Chardonnay - all the grapes come from the slopes of Tokara on the Simonsberg. A very interesting  mix of grapefruit & lightly toasted brioche on the nose follow through beautifully onto the palate with a touch of citrus & then ending with a creamy mouthfeel with hints of light vanilla.

The Directors Reserve White - a blend of Sauvignon Blanc & Semillon, that is lightly wooded. Delicate aromas of passion fruit touch the nose & the palate is balanced & reminded me of toasted almonds. 

The Syrah - beautiful deep ruby colour in your glass, with notes of blue & blackberries on the nose. That develop with a light perfume of vanilla & violets. A soft & silky mouthfeel where those dark fruits follow through. There is a slight dry chalky finish in the mouth with an aftertaste of pepper. 

The Cabernet Sauvignon - on the nose I got dark berries & a bit of spice, but it's those herbs that got me hooked. Following through onto the palate, those flavours develop more intensely leaving you with a mouthfeel that would leave you being able to drink the entire bottle & not only one glass. 

The Directors Reserve Red - a red blend with a magnificent garnet colour & ruby rim. On the nose ripe black fruits & the Cabernet Sauvignon comes through nicely for me with those slight herbaceous notes that linger on the palate along with those dark fruits. 

One thing that is very evident at Tokara, is that they make exceptional wines for an estate that has only been in the game for 18 years. The family history pulls through in subtle elements in the tasting room & had me fascinated. 

So, going back in history a bit, the estate owner - GT Ferreira's 1st know descendant that came to South Africa was a survivor of a shipwreck off the coast near Mouille Point. There is a door in the boardroom, that is made of metal that was salvaged from a shipwreck off Mouille Point & behind that door is the vinoteque that is 4 stories & is home to every wine that has been bottled on the estate since inception. 

#WineRoutingWithLloyd - Driven by the #KiaSportage