Miles Mossop Chapter One
WINEMAKING NOTE: This 100% Cinsault from a single 22-year-old bush vine vineyard in the Swartland growing on decomposed granite, Oakleaf/Clovelly, soils.
The grapes were harvested at around 22,6 brix on the 3rd February. The grapes are picked into small grape crates and put in a cold store overnight. 60% of the fruit is loaded by hand whole bunch into the fermenter and the remaining 40% destemmed and crushed on top. A small amount of SO2 is added to protect the must during the 5-day cold soak. While the must warms up the fermentation starts naturally. Fermentation lasts around 10 days during which time punch-downs twice a day are done for extraction. The wine was left on the skins for additional maceration. It spent a total of 30 days on the skins. After which the wine was drained off and the pomace pressed in a vertical basket press.
The wine was matured in old 225L French oak barriques for around 9 months before being bottled unfiltered and unfined in November 2019.
COLOUR: This wine has a vibrant cherry red colour.
NOSE: There are stunning perfumed aromas of rose petals, bramble fruit and fresh herbs on the nose.
PALATE: The palate bursts with flavours of concentrated blackcurrant, red berry fruits, dried Italian herbs and white pepper spice. The palate is dry with fine grained emery paper tannins on the finish. FOOD PAIRING: Delicious on its own, served slightly chilled or will pair beautifully with charcuterie.
MATURATION: This wine drinks well on release but will reward with cellaring for up to 6 years from harvest.
PRODUCTION: 1990 bottles
• pH: 3.55
• TA: 4.70 g/l
• RS: 1.7 g/l
• Alc: 13.5 % by vol.
• New Release
This range of limited-release wines tells our story as it unfolds. Each Chapter is unique. Lovingly handcrafted by Miles in his pursuit of outstanding South African wines.