---
title: Raise your glasses to the top three wines
date: 2013-08-29T13:58:29Z
modified: 2026-06-02T13:52:24Z
permalink: "https://riscura.com/insights/articles/whitehot/"
type: post
status: publish
excerpt: ""
wpid: 2918
categories:
  - Articles
author:
  - RisCura
timestamp: 2026-06-02T13:52:24Z
tags:
  - Articles
  - RisCura
---

# Raise your glasses to the top three wines

## Steenberg Magna Carta 2011 (5\*)![](/wp-content/uploads/2014/images/RisCura%20White%20Hot%20wine%20awards.jpg)

- Price: R495 (due for release March 2014)
- WO Constantia
- Abv 13.5%, RS 2.5g/l, TA 7.2g/l, pH 3.1

60% Sauvignon Blanc, 40% Semillon. Semillon fermented and matured for two months in 500-litre and 600-litre French oak barrels, 45% new. After blending, the wine went back into barrel for a further seven months, 41% new.
**Tasting note:** Attention grabbing aromatics – citrus blossom, peach and tangerine plus a hint of vanilla on the nose. Powerful but well-knit palate – dense core of fruit and a great line of acidity. Really persistent finish. Drink now to 2021.

## Tokara Director’s Reserve White 2011 (5\*)

- Price: R185
- WO Stellenbosch
- Abv 14.33%, RS 2.6g/l, TA 7.3g/l, pH 3.27

71% Sauvignon Blanc, 29% Semillon. Fermented and matured for nine months, Sauvignon Blanc in 400-litre barrels, Semillon in 225-litre barrels, 26% new altogether.
**Tasting note:** Peach, blackcurrant and attractive oak spice on the nose and palate. A sumptuous wine with great flavour intensity and tangy acidity. Drink now to 2021.

## Celestina 2012 (4.5\*)

- Price: R95
- WO Cape Agulhas
- Abv 13.19%, RS 2.9g/l, TA 6.7g/l, pH 3.28

60% Sauvignon Blanc, 40% Semillon. Fermented and matured for 11 months in a combination of 300-litre and 500-litre French oak barrels, none new.
**Tasting note:** Subtle and complex – lime and white peach before some peppery bite on the finish. Good concentration and texture offset by bright acidity – great poise. Drink now to 2017.

## More information?

Click [here](http://www.whatidranklastnight.co.za/?p=7677) to read Christian Eedes' complete tasting report.