Chapter One Cinsault

Delicious on its own, served slightly chilled or will pair beautifully with charcuterie.

This 100% Cinsault is from a single 24-year-old bush vine vineyard in the Swartland growing on decomposed granite, Oakleaf/Clovelly, soils.

The wine matured in concrete for 9 months and was bottled in December 2022.

The grapes were harvested at around 21.5 brix on the 14th March and placed in a cold store overnight. After bunch sorting 50% of the whole bunches were loaded into the tank with the remainder of the fruit destemmed and crushed on top. After a 5-day cold soak the fermentation started spontaneously. The wine spent a total of 23 days on the skins. After which it was drained and pressed to a concrete egg for Malolactic Fermentation.

Miles Mossop Wines burst onto the scene in 2004 when the first wines were made: Max 2004 and Saskia 2004. Max is a blend of Cabernet Sauvignon Merlot Petit Verdot and more recently Malbec and Saskia a blend of Chenin blanc Viognier and more recently Clairette blanche. Later in 2009 a third wine was introduced the Kika 2009 a botrytised wine made in the Noble Late Harvest style from 100% Chenin blanc.