1. HOME
  2. WINES
  3. Miles Mossop Wines Max 2010
  4. « go back

Miles Mossop Wines Max 2010

Colour: This wine has a dark plum color with a bright ruby rim.
Nose: The nose has aromas of smoked meats, dark cherries and Christmas cake. There is a hint of roasted fennel bulb and five spices.
Palate: The palate is full, rich, lingering and dry. It is mouth-filling and packed with flavours of dark cherries, plums, cassis and mulberries. This blend offers ripe fruit flavours with a savory mid-palate of smoked meats, fennel bulb and roasted spices. The tannins are firm and dry which offers an exceptionally long finish.

Serve with smoked meats, venison pie, beef fillet with a red wine sauce or an oxtail stew made in an Osso Bucco style. The wine also pairs well with hard cheeses.
variety : Merlot [ 48% Cabernet Sauvignon, 26% Petit Verdot, 22% Merlot, 4% Malbec ]
winemaker : Miles Mossop
wine of origin : Stellenbosch
analysis : alc : 14.5 % vol  rs : 2.8 g/l  pH : 3.6  ta : 6.3 g/l  
type : Red  style : Dry  body : Full   wooded
pack : Bottle  size : 0  closure : Cork  

ageing : To be enjoyed immediately after release but will improve with cellaring for up to 12 years from harvest.
in the vineyard : 

This wine is a blend of 48% Cabernet Sauvignon, 26% Petit Verdot, 22% Merlot and 4% Malbec 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.
about the harvest: The grapes are ripened to peak maturity (around 25 balling) before being hand harvested.
in the cellar : 

The grapes are 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 litre French barriques of which 40 % is new and lasts for 22 months with regular rackings. The wine received a light egg white fining before bottling with no filtration.

6000 bottles produced.
email the winery
email this page
find our wines in :

OTHER VINTAGES

Miles Mossop Wines Max 2010
Merlot
Miles Mossop Wines Max 2006
Merlot
Miles Mossop Wines Max 2005
Cabernet Sauvignon