Saskia White

This wine is a perfect accompaniment to Lobster Bisque, Seafood Paella, Sushi, or any mildly spicy dish.

The grapes are sourced from vineyards situated on the northern slopes of the Paardeberg mountain growing in decomposed granite soils. Most of the vineyards are older bush-vines, unirrigated and low yielding. Each vineyard and variety are picked at various sugar ripeness levels to express the site best and to contribute their unique character to the blend.

The fermentation is allowed to start naturally and once completed the wine is topped and matured sur-lie for 10 months with regular lees stirring in French Oak, 22% being new and 20% of the wine is fermented and matured in a concrete egg.

The grapes are picked into small crates and put into a cold store overnight. The following morning the grapes are gently whole bunch pressed and the juice is settled overnight after which it is then run to 400 litre French oak barrels and a concrete egg for 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.