The Introduction Red

This wine is a great companion at a braai before, during and after. Pairs especially well with herb crusted rack of Lamb.

This wine is a blend of 76% Cabernet Sauvignon and 20% Cinsault with a touch of Merlot from specially selected vineyard sites around the Stellenbosch region. The grapes are hand-picked at a ripeness to express purity of fruit and freshness.

After which they are racked and returned to barrel for further maturation for up to 20 months. No new wood is used so as to retain the freshness and purity inherent in the grapes.

Fermentation takes place in wooden open top and stainless-steel fermenters without the inoculation of yeast and lasts for up to 3 weeks. Once the fermentation has completed the wines are pressed to 400L and 225L French oak barrels 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.