Miles Mossop Chapter One Cinsault
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 21,6 brix on the 16 th February. The grapes were picked into small grape crates and placed in a cold store overnight. A small amount of SO2 was added to protect the must during the 5-day cold soak. While the must warms up the fermentation started naturally, 60% being whole bunch. Fermentation lasted around 10 days. Pumpovers took place twice a day for extraction. The wine was left on the skins for additional maceration. It spent a total of 25 days on the skins. After which it was drained and pressed to a concrete egg for Malolactic Fermentation.
The wine was in a concrete egg for 9 months before being bottled in November 2020
COLOUR: This wine has a vibrant light cherry red colour.
NOSE: The nose is perfumed with beautiful rose petal, sour cherry and dried herbs aromas.
PALATE: The palate is silky & elegant. Obvious floral and cherry flavours with fine textured tannins assisting in providing a dry balanced finish.
FOOD PAIRING: Delicious on its own, served slightly child 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: 2000 bottles
• pH: 3.55
• TA: 4.70 g/l
• RS: 1.7 g/l
• Alc: 13.5 % by vol.