This wine has a vibrant light cherry red color. The nose is perfumed with beautiful rose petal, strawberry, sour cherry and candy-floss aromas. There are underlying notes of dried herbs.
The palate has fresh strawberries, sour cherries and fruit pastilles are evident on the palate. The mid-palate is textured with fine tannins providing a dry balanced finish. Delicious on its own, served slightly chilled or will pair beautifully with charcuterie.
Ratings/Accolades:
John Platter: 4 Stars
The palate has fresh strawberries, sour cherries and fruit pastilles are evident on the palate. The mid-palate is textured with fine tannins providing a dry balanced finish. Delicious on its own, served slightly chilled or will pair beautifully with charcuterie.
Ratings/Accolades:
John Platter: 4 Stars
This 100% Cinsault from a single 23-year-old bush vine vineyard in the Swartland growing on decomposed granite, Oakleaf/Clovelly, soils. The grapes were harvested at around 21 brix on the 13 th March. 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.
Winemaker: Miles Mossop
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.
Winemaker: Miles Mossop
Miles Mossop Wines was established in 2004 with the vision to create wines unique in character, expressing the true nature of South Africa and the sites from which the grapes are sourced.
It is a family business with Miles Mossop as winemaker and viticulturist. Individual vineyards are sourced from all over the Western Cape of South Africa with their potential to produce unique and exceptional wines specifically for the various wine styles and blends which we produce in mind. Production is limited to 80 tons in total which results in 1800 cases of white, 2200 cases of red and a limited amount of dessert wine being produced.
We aim to achieve wines with finesse and elegance but still showing aspects of power and fruit concentration, having great texture while maintaining balance. These are truly handcrafted wines showing pure fruit expression and, more importantly, a sense of place.
It is a family business with Miles Mossop as winemaker and viticulturist. Individual vineyards are sourced from all over the Western Cape of South Africa with their potential to produce unique and exceptional wines specifically for the various wine styles and blends which we produce in mind. Production is limited to 80 tons in total which results in 1800 cases of white, 2200 cases of red and a limited amount of dessert wine being produced.
We aim to achieve wines with finesse and elegance but still showing aspects of power and fruit concentration, having great texture while maintaining balance. These are truly handcrafted wines showing pure fruit expression and, more importantly, a sense of place.
