Miles Mossop Wines burst onto the scene in 2004 and is a family business, with Miles Mossop (winemaker at Tokara winery) as winemaker and viticulturist. The wines are named after Miles and Samantha Mossop's three children, Saskia-Jo, Maximilian Anthony and Kika Bella. Production is limited to 15 tons in total, which results in 500 cases of the white and 500 cases of the red being produced.
These are truly handcrafted wines, showing pure fruit expression and with an emphasis on finesse, texture and length. Grapes are sourced from the best terroirs suited to the individual grape varieties, with the idea of the final blend in mind to complement each other and produce a wine which is superior than the sum of its individual parts.
Miles says: ‘My winemaking philosophy is simple. Source grapes from exceptional vineyards, pick them at the correct time and help guide them through the natural process if winemaking. I aim to achieve wines with finesse and elegance but still showing aspects of power and fruit concentration, having great texture while maintaining balance.’ Miles left University in 1998 after graduating with 2 BSc degrees, Viticulture/Oenology and Geology/Geochemistry. He had done internships at both Thelema and Spice route in that same year as part of his University training. In 1999 he went to Australia for the Southern hemisphere harvest which he did at Knappsstein Wines in the Clare Valley followed by a harvest in the North in Napa Valley at Far Niente. Miles returned at the beginning of 2000 to take up the position as winemaker at Tokara Winery in Stellenbosch were he remains today. He has subsequently done harvests in Sicily, Lanquedoc Rousillon and Cornas, before going on to found Miles Mossop Wines in 2004. Miles is also an avid swimmer, surfer, kite-surfer and dedicated family man. His latest achievement is his acceptance into the prestigious Cape Winemakers Guild at the end of 2011.
The grapes for the Chenin Blanc are sourced from a 34 year old unirrigated bush vine vineyard planted on gravely soils in Stellenbosch. The Chenin Blanc in Stellenbosch is picked over two pickings, one early on to ensure freshness, minerality and length in the wine and the second picking once raisining has begun, for flavour, richness and complexity. The Clairette Blanche is picked at a very low sugar level to preserve the acidity that is inherently low in this variety and the winemaking is precisely the same as for the Chenin Blanc. The grapes are whole bunch pressed and the juice is then run to 400 litre barrels after minimal settling and the fermentation is allowed to start naturally. After fermentation, the wine is topped regularly and matured sur lie for 10 months with regular lees stirring. The Viognier is sourced from an eight year old vineyard on the southern slopes of Paardeberg, in Paarl, planted on Granite soils. Pressing takes place whole bunch and the juice is run to barrel without settling. After 10 months in oak; of which 17% is new (all French Oak) the wine is then racked to tank for blending. Only 5900 bottles were produced.
This wine has a brilliant pale golden colour. The nose is opulent and brimming with aromas of white peach, lemon blossom, marzipan and ginger spice. There are underlying notes of buttered toast and lime zest. The wine enters the palate with powerful fruit flavours that mirror the aromas on the nose. The mid-palate is intense and rich with stunning waxy notes and hints of toasted almonds. The wine finishes with a slight grip, great acidity and a reserved restraint.