Max 2020, Miles Mossop Wines, Stellenbosch

£ 27.05

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Details

ColourRed
BlendCabernet Sauvignon, Merlot, Petit verdot
Vintage2020
RegionStellenbosch
CountrySouth Africa

Tasting Notes

A classic blend of Cabernet Sauvignon, Merlot and Petit Verdot, it has structure, power and fruit in equal measures with cassis, dark cherries, plums and mulberries, as well as mint and cedar wafting from the glass. It has the feeling of a claret from a ripe vintage.

The Producer

Miles Mossop Wines was established in 2004 with the vision to create wines unique in character, expressing the true nature of South Africa and the sites from which the grapes are sourced. It is a family business with Miles Mossop as winemaker and viticulturist. Individual vineyards are sourced from all over the Western Cape of South Africa with their potential to produce unique and exceptional wines specifically for the various wine styles and blends which we produce in mind. Production is limited to 80 tons in total which results in 1800 cases of white, 2200 cases of red and a limited amount of dessert wine being produced. We aim to achieve wines with finesse and elegance but still showing aspects of power and fruit concentration, having great texture while maintaining balance. These are truly handcrafted wines showing pure fruit expression and, more importantly, a sense of place.

Vinification

This wine is a blend of 56% Cabernet Sauvignon, 23% Merlot, 15% Petit Verdot and 6% Cabernet franc from specially selected vineyards in and around Stellenbosch. The vineyards are selected based on the age of the vineyard and site from various parts of Stellenbosch, mostly unirrigated and all low yielding (4 to 6 t/ha). Giving a pure expression of its environment in the wine. The grapes are ripened to peak maturity between 23- and 25.5-degrees brix before being hand harvested and placed in a cold store overnight at 4 degrees Celsius. Bunch sorting and berry sorting takes place before gentle and partial crushing to small open wooden and stainless-steel fermenters. There is an initial cold soak period after which fermentation starts naturally and can take anything up to 14 days to complete. Extraction occurs through gentle pump overs and punch downs twice a day. 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. 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 225 litre French oak barriques of which 22% is new and lasts for 21 months with regular rackings. The wine received no fining or filtration before bottling.

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