Tokara Elgin Sauvignon Blanc 2017
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Best served cold and drunk as an aperitif or served with fresh wild oysters, asparagus with hollandaise sauce or fresh grilled yellowtail with salsa verde.
This wine drinks well now but will benefit from ageing until 2027.
Blend: 98% Sauvignon Blanc, 2 % Semillon
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Wine Enthusiast
There's a pleasant herbal edge that's reminiscent of fresh-cut grass, white asparagus and lemon verbena on the nose of this wine, backed by notes of yellow plum and preserved lemon. The medium-weight mouth offers superb concentration of citrus, pepper and minty fynbos characteristics that are countered by ample acidity and a slight astringent, textured pithiness to the lingering finish. It's hard to resist now, but should continue to hold well through 2021.
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Wine & Spirits
A rich sauvignon with pink-grapefruit flavors and a touch of gingery sweetness, this follows a crisp line of flavor. Pour it with Cantonese steamed flounder with ginger and scallions.
Other Vintages
2022- Vinous
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Robert
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Robert
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Robert
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.
Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.
South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.