Max was made by the winemaker, behind Tokara winery. Miles Mossop began producing his own wines in 2004 with a white blend, adding a Bordeaux blend and late-harvest wine. Production is very limited and will never grow beyond 1000 cases. The wines are named after Miles' children and are produced in very small volumes. His pedigree speaks for itself. Miles’ wine foundation was laid early on in his life. He is the son of Kathy and the late Tony Mossop, a Cape Wine Master and distinguished South African wine authority. After graduating with a BSc in Geology, thereby setting his foundation for understanding terroir, Miles went on to complete a further degree in Viticulture and Enology at Stellenbosch University, graduating “top of class” in 1998. He has worked for Gyles Webb at Thelema and Eben Sadie at Spice Route as well as stints at Knappstein in the Clare Valley, Far Niente in Napa, Sicily, Languedoc-Roussillon and Northern Rhône. This first-rate experience, obtained in such a short space of time, brought him to the attention of GT Ferreira and he was appointed winemaker to the fledgling winery, Tokara, in 2000 – and as they say, the rest is history. The wine awards have flooded in ever since.
All vineyards are unirrigated and produce low yielding fruit (4 to 6 tonnes/hectare), 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 four degrees Celsius.
After de-stemming, 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 into small open wooden fermenters. Fermentation takes place by using yeast, naturally occurring on the grape, and can take anything up to 14 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 two weeks before pressing in a basket press. Malolactic fermentation takes place in barrel after which the wine is racked and returned to the barrel for further maturation. Maturation takes place in small 225 litre French barriques, of which 40% are new, and lasts for 22 months, with regular rackings. The wine received a light egg white fining before bottling, with no filtration.
Dark plum in colour, with a lighter ruby rim. On the nose there are aromas of smoked meats, dark cherries and Christmas cake, with hints of roasted fennel and five spice. A mouth-filling wine, the palate is full, rich lingering and dry, packed with flavours of dark cherries, plums, cassis and mulberries. This blend offers ripe fruit flavours with a smoky/savoury mid palate. The tannins are firm and dry providing a long satisfying finish.
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