Miles Mossop Wines • Stellenbosch • Miles Mossop
Miles Mossop The Introduction Chenin 2014
The grapes originate from a 35 year old unirrigated bush vine vineyard in Stellenbosch planted on decomposed granitic soils with high gravel content and a 50 year un-irrigated bush vine vineyard on decomposed granite soils in the Paardeberg in the Swartland region.
The Stellenbosch vineyard was picked at full ripeness at the beginning of March. While the Swartland fruit is picked early in February for the minerality it gives to the wine.
The fruit was whole-bunch pressed to tank for settling without enzymes overnight. The juice was racked directly to barrel the following day.
The fermentation commenced with natural yeasts and took three weeks to complete. The wines spent nine months in used 400L barrels on the gross lees with regular lees stirring.
The wine underwent partial malolactic fermentation and was bottled in January 2014.
Miles Mossop The Introduction Red 2013
This wine is a blend of 66% Merlot, 17% Cabernet Sauvignon and 17% Malbec from vineyards around Stellenbosch.
The grapes are picked at a ripeness level to express freshness and the purity. Fermentation takes place in wooden open top fermenters without the inoculation of yeast and lasts for up to 3 weeks. After fermentation the wines are pressed to barrel for malolactic fermentation after which they are racked and returned to barrel for further maturation for up to 18 months. No new wood is used so as to retain the freshness and purity inherent in the grapes.
The wine was blended and bottled in December 2014.
Miles Mossop Saskia White 2012
A blended dry white wine. Comprised of 66% Chenin blanc, 26% Viognier, 5% Verdehlo and 3% Clairette Blanche.
The grapes for the Chenin blanc are sourced from a 34 year old unirrigated bush vine vineyard planted on gravely soils with a clay subsoil in Stellenbosch and a small portion is from the north eastern side of the Paardeberg in the Swartland region growing on Sandy Soils with a clay subsoil. I pick the Chenin blanc in Stellenbosch over 2 pickings. One early on (at around 22 brix) to ensure freshness, minerality and length in the wine and the second picking once the botrytis infection and raisining has begun for flavour, richness and complexity. The Swartland fruit is picked early in the season to preserve the mineral texture in the grapes. The Clairette blanche is from a similar site to the Paardeberg Chenin blanc and is picked at a very low sugar (19.5 brix) to preserve the acidity that is inherently low in this variety.
The Verdehlo is from a 18 year old vineyard in Stellenbosch on slate soils. It is picked at around 23 brix which is where it optimally expresses its yellow fruit characters.
The Viognier is sourced from a 9-year-old vineyard on the southern slopes of the Paardeberg in Paarl planted on decomposed and colluvium Granite soils. The grapes are harvested at around 25 brix. The grapes are whole bunch pressed. The juice is then run to 400 litre barrels after minimal settling and the fermentation is allowed to start naturally. After fermentation the wine topped regularly and matured sur-lie for 10 months in French Oak, with regular lees stirring.
The 2012 vintage has no new wood just 2nd to 5th fill barrels have been used. After 10 months the wine is racked to tank for blending. The wine undergoes no cold stabilisation but is protein stable. It could therefore throw a deposit over time.
Miles Mossop Max Red 2012
This wine is a blend of 48% Cabernet Sauvignon, 28% Merlot and 24% Petit Verdot from Vineyards around Stellenbosch.
All vineyards are unirrigated and produce low yielding fruit (4 to 6 t/ha) giving a pure expression of its environment. The grapes are ripened to peak maturity (around 25 balling) before being hand harvested and delivered to the cellar and placed in a cold store overnight at 4 degrees Celsius
After desteming the berries pass over a sorting table for the removal of all unwanted material; raisins or green berries. The berries then fall through a crusher and drop; via gravity; into small open wooden fermenters. Fermentation takes place by the yeast naturally occurring on the grape and can take anything up to14 days to complete. Extraction occurs through regular punch downs.
Depending on tannin quality, ripeness and development the wine may remain on the skins for an additional 2 weeks before pressing in a basket press. Malolactic fermentation takes place in the barrel after which the wine is racked and returned to barrel for further maturation. Maturation takes place in small 225 liter French barriques of which 42% is new and lasts for 22 months with regular rackings. The wine received a light egg white fining before bottling with no filtration.
Miles Mossop Kika NLH 375ml 2014
This is a Noble Late Harvest made from 100% Chenin blanc.
We do up to three pickings. Picking only bunches which are perfectly infected with Noble Rot. The grapes were picked at a sugar of around 42 degrees brix and an acidity of 11.0 g/l.
The grapes were delivered to the winery and put directly into cold storage overnight to drop the temperature of the grapes down to around 4 degrees Celsius. The grapes were then hand sorted and loaded into a basket press where they were foot trodden to maximise extraction. After pressing the juice was settled and racked to 400 liter barrels where fermentation took place naturally taking 3 months to complete. The fermentation stopped naturally at a perfect balance of sweetness, acidity and alcohol.
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