Miles Mossop

Max Red

standard courier: 3 working days

Sold by: LKW Distributors

R 385

Ready to ship   available1 X 19

750 ml (Standard)

2016


Cultivar:

44% Cabernet Sauvignon, 33% Merlot, 23% Petit Verdot

Country:

South Africa

Rating:

95 Points - Tim Atkin

Specifications:

14.50% alc vol Sugar g/l: 1.9
Type: Red Blend, Red Wine Cellaring Potential: 10 yrs
Origin: Stellenbosch Appellation: Stellenbosch

Tasting Notes:

The wine has a vibrant garnet colour which extends to a plum red rim. The nose is a mélange of red and black briary fruit intertwined with hints of tobacco leaf and cedar wood. The wine enters the palate with juicy red and blackcurrant flavours with a clean textured mid-palate and a hint of savoury notes. The finish is long, dry and textured with just a touch of vanilla and toast.

Blackcurrant
Blackcurrant

Tobacco
Tobacco

Toast
Toast

Vanilla
Vanilla

It is a family business with Miles Mossop (winemaker at Tokara winery) as winemaker and viticulturist. The wines are named after Miles and Samantha Mossop's three children, Saskia-Jo, Maximilian and Kika. Production is limited to 1,000 nine liter cases which results in approximately 475 cases of Max, 475 cases of Saskia and 50 cases of Kika.

The vineyards are specially selected according to their age and site from various parts of Stellenbosch, mostly unirrigated and all low yielding (4 to 6 t/ha). This gives a pure expression of its environment in the wine. The grapes are ripened to peak maturity (between 24 and 25 degrees brix) before being hand harvested and delivered to the cellar.

After desteming the berries pass over a sorting table for the removal of all unwanted material. The berries then fall through a crusher and drop, via gravity, into small open wooden and stainless steel fermenters. Fermentation takes place by the yeast naturally occurring on the grape and can take anything up to14 days to complete. Extraction occurs through regular pump overs and punch downs. Once fermentation has completed the wine may stay on the skins for an additional period of time which is dependent on the tannin development and ripeness, after which the wine is drained off and pressed in a vertical basket press. Malolactic fermentation takes place in barrel after which the wine is racked and returned to barrel for further maturation.

Maturation takes place in small 225 liter French barriques of which 29% is new and lasts for 22 months with regular rackings. The wine received no fining or filtration before bottling.

Food pairing

Best served with venison pie, beef fillet with a red wine sauce or an oxtail stew. The wine also pairs well with hard cheeses.

Beef Venison Hard Cheese Lamb
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