Chapter One Cinsault

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

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.

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.