Tokara Stellenbosch
Stellenbosch WO Straw Wine Chenin Blanc
Hedonistic, golden, and a little over the top in the best way, with sundried mango, marmalade, and a lift of orange blossom that feels like walking past a pastry shop you didn’t plan on stopping at but absolutely are now. Made by drying grapes on straw mats for several weeks to concentrate sugars and flavour, while preserving enough acidity to keep things in check. The palate leans into quince and dried guava, rich and sticky but still super fresh. At around 368 g/L of residual sugar, it edges into the realm of the most unashamedly sweet wines, somewhere between TBA and PX, but with a lightness that keeps you coming back. Feels like pure liquid decadence, the sort that makes foie gras feel inevitable and somehow still leaves room for crème brûlée after.
Region: Simonsberg-Stellenbosch, South Africa
Appellation: Stellenbosch WO
Varietal/Blend: 100% Chenin Blanc
ABV: 7%
Vineyard & Vine Age: Grapes are gently hand-harvested into small, shallow crates to prevent skin damage, then laid in a single layer on drying racks in a shaded area for 3–5 weeks, with regular turning to ensure even desiccation. Once the optimal concentration of sugars, flavour, and acidity is reached, the fruit is returned to the winery. Lightly whole-bunch crushed and chilled to 4°C, followed by a 24-hour cold soak before pressing to extract the concentrated juice. Fermentation proceeds over 35 days. Bottled July 2025.
Cellar: Estate-grown fruit from a single vineyard on Tokara’s home property in Stellenbosch. South-southwest-facing slopes at 425 m altitude, with deep decomposed granite soils overlaid with Table Mountain sandstone pebbles.
CSPC: 146543
Region: Simonsberg-Stellenbosch, South Africa
Appellation: Stellenbosch WO
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TECHNICAL INFO
Varietal/Blend: 100% Chenin Blanc
ABV: 7%
Vineyard: Grapes are gently hand-harvested into small, shallow crates to prevent skin damage, then laid in a single layer on drying racks in a shaded area for 3–5 weeks, with regular turning to ensure even desiccation. Once the optimal concentration of sugars, flavour, and acidity is reached, the fruit is returned to the winery. Lightly whole-bunch crushed and chilled to 4°C, followed by a 24-hour cold soak before pressing to extract the concentrated juice. Fermentation proceeds over 35 days. Bottled July 2025.
Cellar: Estate-grown fruit from a single vineyard on Tokara’s home property in Stellenbosch. South-southwest-facing slopes at 425 m altitude, with deep decomposed granite soils overlaid with Table Mountain sandstone pebbles.
CSPC: 146543
Giovanni Autuori
Calgary + Alberta South
T: 403-971-1898
E: giovanni@vinoalvino.ca
Joe Gurba
Edmonton + Alberta North
T: 780-203-5284
E: joeg@vinoalvino.ca