Price:  £13.50 | Case Rate: £12.50
Ex Tax: £11.25

Tokara - Chardonnay 2016


  • Country: South Africa
  • Wine Region: Western Cape
  • Wine Maker: Miles Mossop
  • Grape: Chardonnay
  • Grape Percentage: 100%
  • Alcohol Percentage: 13.70
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
Minimum Qty: (6 btls)
WA: 88 (2014) JG: 89 (2009) JP: 4 Stars (2014)

Wine tasting notes

The wine has a vibrant light golden straw colour. The nose has aromas of lemon preserve, lemon blossom and a hint of toasted almonds and buttered toast. The entry on the palate is fresh and vibrant with stunning lemon zest, toasted brioche, and marzipan flavours. The mid palate is full and rich but leads to a beautiful crisp lingering finish with a hint of flinty minerality on the end.

Winery Information


Tokara is a picture perfect destination which offers visitors a unique combination of award-winning wines, brandy and olive oils, a gallery of fine art, a restaurant featuring one of South Africa

Expert Reviews

Wine Advocate/Robert Parker (2014)88 pts

Nov 2015 - Neal Martin - Undergoing 10% tank ferment with 12% new oak, the 2014 Chardonnay has quite a reserved nose with crisp green apple and fresh pear notes, with just a touch of stoniness developing with aeration. The palate is well defined, fresh and taut with light grassy, undergrowth notes that lift to a linear citric finish with a dab of sour lemon. Drink over the next 4-5 years

Jamie Goode (2009)89 pts

Jamie Goode,, 89pts (2009) -"From all three properties. Fresh and stylish with herb, melon and a bit of citrus character. Lovely pure fruit dominates here, with good balance."

John Platter (2014)4 stars

Balanced & fresh, zesty flourish of lime enhanced by brush of new oak; 2014 medium bodied with some mid-palate creaminess. Equally good solo or with food.

Vinification Notes

The grapes were de-stemmed, crushed and pressed without maceration to stainless steel tanks for overnight settling, after which the juice was racked and run to barrel with a certain percentage of lees added back. This wine is 100% barrel fermented and matured in 228L burgundy barrels. The juice was inoculated with selected yeast and fermentationtook place from anything between 15 and 35 days. The wine spent on average 10 months in barrel ageing on the gross lees with regular lees stirring. All the barrels used were French oak with 15% being new and the rest older barrels. The wine underwent partial malolactic fermentation before bottling