TOKARA, the proud family owned producer of Stellenbosch Cabernet Sauvignon on the foothills of the Simonsberg, understands how to coax the best expression of this cornerstone variety.
“Cabernet Sauvignon is king in Stellenbosch and it is here on the slopes of the Simonsberg that it all comes together and the magic happens,” says winemaker Stuart Botha.
As the cooler weather starts to make its appearance, it is the perfect time to warm up with a glass or two of Tokara’s finest.
With its highly acclaimed Director’s Reserve Red and Reserve Collection Cabernet Sauvignon leading the charge, Tokara’s single minded vision of producing world class Stellenbosch Cabernet pays dividends vintage after vintage. The Tokara Reserve Collection Cabernet Sauvignon 2019 is an elegant expression of Stellenbosch Cabernet. Expect a mouthful of dark cherry, red currant and fynbos scrub from this richly textured wine. The more accessible Tokara Cabernet Sauvignon 2019 is equally vibrant. Hints of five spice and vanilla meld with an abundance of succulent dark berry fruit enticing you to another sip.
Whichever masterly crafted Tokara Cabernet you choose, you can be sure of a memorable experience, be it beside a roaring fire or at the dinner table with a juicy steak. Tokara chef, Carolize Coetzee, recommends enjoying Tokara Cabernet Sauvignon with a delicious fillet or sirloin enriched with a red wine and balsamic reduction (recipe below).
The top tier Tokara Reserve Collection Cabernet Sauvignon 2019 is available at a cellar door price of R370 while the more readily available Tokara Cabernet Sauvignon 2019 sells for R135. Tokara offers visitors an unforgettable winelands experience of top-notch wine, food, olive oil and art in a spectacular setting of vineyards and olive groves against the backdrop of outstretched views over Stellenbosch and beyond. Click here for more information and online purchases.
Red wine and Balsamic Reduction
- 400ml Tokara Cabernet Sauvignon
- 5 Tbsp Tokara Balsamic Vinegar
- 4 Tbsp Tokara Extra Virgin Olive Oil
- 250g shallots, sliced
- 1 sprig fresh rosemary
- 1 garlic clove, crushed
- Pinch of salt and pepper
- 400ml beef stock or brown chicken stock
- Knob of butter
- Sauté the sliced shallots in the olive oil in a saucepan until lightly browned.
- Season with ground black pepper and add the crushed garlic and rosemary.
- Continue cooking for a further 3 mins, stirring often to prevent the shallots from burning.
- Add the balsamic vinegar and cook until evaporated away to a syrup, then add the red wine and cook until it has been reduced by two thirds.
- Add the stock and bring to the boil. Turn down the heat and simmer until reduced by a further two-thirds to about 250ml (1 cup).
- Remove the sprig of rosemary. Add a little salt to taste and finally whisk in a knob of butter.
- Add any juices from the meat that you will be enjoying with this delicious reduction, just before serving.