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Thokozani Wines Cabernet Franc 2019 (750ml)R118.00 – R708.00 Select optionsQuick View
Thokozani Wines Cabernet Franc 2019 (750ml)
R118.00 – R708.00
The Cabernet Franc grapes were harvested from a single block of vineyard at Diemersfontein. The grapes were destemmed, crushed and left to cold soak overnight in an open fermenter. Grapes were inoculated for Alcoholic fermentation as well as Malolactic fermentation the following day. Tank was pumped over every 3-4 hours for the first ⅔ of fermentation, the last ⅓ every 7 hours to prevent excessive extraction. Wine was pressed and racked to stainless steel tanks; free run and hard pressings separated to ensure a full and complete fermentation. On completion the two components were blended and racked into 3rd fill French oak barrels for16 months.
Thokozani Wines Ovation Spumante 2021 (750ml)R105.00 – R630.00 Select optionsQuick View
Thokozani Wines Ovation Spumante 2021 (750ml)
R105.00 – R630.00
The Sauvignon Blanc grapes were handpicked in the early morning, then de-stemmed and crushed. The juice underwent a cold fermentation process in tanks to preserve the vibrant fruit flavours. Adjusted to a sugar level of 30g/L, the wine was bottled with a gentle infusion of CO2, imparting a delightful sparkle. Aromas of tropical fruit grace the nose, while the semi-sweet taste, coupled with a light effervescence on the palate, makes this wine perfect for any occasion. Enjoy it with friends for celebrations or pair it with desserts like strawberries and cream or fruit salads. Cheers to delightful moments!
Thokozani Wines Shiraz Mouvedré Viognier 2019 (750ml)R115.00 – R690.00 Select optionsQuick View
Thokozani Wines Shiraz Mouvedré Viognier 2019 (750ml)
R115.00 – R690.00
The grapes for Thokozani Wines Shiraz Mouvedré Viognier were harvested in three separate batches and fermented individually. Pre-fermentation cold-soaking was given for 1 days before inoculation with yeast. Mourvedré was pumped over every 3-5 hours in a closed fermenter. The Shiraz was fermented in a closed fermenter and given combined pumping over 3-5 hours with alternative aerated pump-overs. The wine was racked after alcoholic fermentation and malolactic fermentation took place in stainless steel tanks. The Mourvedre was racked to barrel after malolactic fermentation in new french oak barrels and the Shiraz into tanks fitted with 100% new American oak staves. The Viognier component is from a small batch of natural sweet Viognier, adding fuller mouth feel and fruit to the wine.