Miles Mossop is an alumnus of Wynberg Boys’ High and a double BSc graduate from Stellenbosch University. He obtained his degree in viticulture and oenology in 1998, graduating top of the class, having completed a geology and geochemistry degree in 1995.
A student practical spell at Spice Route was followed by a stint with Gyles Webb at Thelema. In 1999 he spent a vintage at the prestigious Knappstein winery in Clare, South Australia, then did a tasting stint in France. In January 2000 he joined TOKARA for their first harvest and remained the winemaker until May 2018.
He worked the 2000 and 2001 vintages as a cellar hand with Alain Parret in Condrieu, France and Planeta in Sicily respectively.
Miles joined the CWG at the end of 2012 and served on the committee for 4 years from 2014 to 2017 first as Vice Chair and then as Chairman.
In 2004 Miles started his own wine brand, Miles Mossop Wines, while still remaining the winemaker at Tokara. He has now decided to go it alone and as of 1 June 2018 will be focusing 100% on his own brand.
Miles joined the CWG in 2012 and served on the committee for 4 years from 2014 to 2017 first as Vice Chair and then as Chairman.
Mossop is passionate about surfing, fishing and wine in all its guises.
This is a selection from the best performing vineyard of Cabernet Sauvignon that would normally make up a component of the Max blend. Fermented and matured separately, the grapes are treated with the utmost care and respect of fruit. The winemaking process is simple - follow a natural process to preserve what is inherently perfect in the fruit, to an end
product which can be bottled.
This is a selection of the best performing parcels of vineyards used for the Saskia blend. These parcels are fermented and matured separately, being blended to best express the environment they are grown in. Naturally guided through the winemaking process to preserve what is inherently in the fruit until bottling. Bottled without filtration or fining.
This is an expression of the Merlot block used as part of my Max blend from an exceptional year, originating from the Bottelary area in Stellenbosch. The grapes are hand-picked and then cooled down overnight before being destemmed and crushed into an open top wooden fermenter. Natural winemaking processes are followed with only SO2 being added to the grapes and the wine. The wine spent 22 months maturing in second fill French oak barrels. Bottled unfiltered and unfined.
This is an expression of the Cabernet Sauvignon block used as a basis for my Max blend growing on slate soils in the Bottelary area of Stellenbosch. The vineyards are unirrigated and produce low yielding fruit (2 to 4 tons/hectare), giving a pure expression of its environment. The grapes are handled with the utmost care in the cellar. Natural winemaking principles are followed with no additions besides sulphur to the grapes and the wine. The wine was matured for 22 months in barrels, of which 33% were new.
The grapes originate from old bush vine vineyards in the northern Paardeberg. The grapes
were hand-picked and packed into a cold store overnight. The following day they were whole
bunch pressed to tank for overnight settling. The juice was then taken to second and fi fth fi ll
400 litre French oak barrels for natural fermentation. When fermentation was complete the
barrels were topped and the wine matured on the lees for 10 months with regular stirring.
The grapes were hand-picked and placed in a cold store overnight. The grapes were
destemmed, hand sorted and crushed directly into wooden fermenters. Fermentation
began spontaneously resulting in a long cold soak. Total maceration on the skins was for a
period of around four weeks after which the wine was drained off and taken to barrel for
malolactic fermentation. The wines spent 22 months in 60% new French oak and the rest
being older French barriques. The wine was bottled unfi ltered and unfined.
The grapes were hand-picked into small shallow picking crates and placed in a cold store
overnight. The following day the cold grapes (6°C) were whole bunch pressed to a stainless
steel tank for overnight settling. The settled juice was moved to barrel for fermentation
which took place spontaneously. The wine spent a total of 11 months in 228 litre barrels of
which 33% were new. Only sulphur dioxide was used in the production of this wine, there
was no fining, stabilisation or filtration.
This is a blend of 85% Chenin Blanc and 15% Clairette Blanche. The Chenin Blanc grapes
are from a single old bush vine vineyard from the northern part of the Paardeberg in
the Swartland, growing in sandy soils of granite origin. The Chenin Blanc was picked at
around 24°B. The Clairette Blanche is from a similar site and was picked at a very low sugar
(19.5°B) to preserve the acidity that is inherently low in this variety. The grapes were whole
bunch pressed. The juice was then run to 400 litre barrels after minimal settling and the
fermentation was allowed to start naturally. After fermentation, the wine was topped and
matured ‘sur lie’ for 10 months in French oak, with regular lees stirring. Only 2nd and 5th
fill barrels were used.
This wine is 100% Cabernet Sauvignon from the two consistently best performing
vineyards on Tokara Stellenbosch. The grapes were hand-picked and placed in a cold store
overnight. The following day they were crushed directly into large wooden fermenters.
Fermentation began spontaneously resulting in a long cold soak. Total maceration on the
skins was for a period of around 4 weeks after which the wine was drained off and skins
pressed in our basket press. The wines spent a total of twenty-two months in 60% new
French oak and the rest being older French oak barriques. The wine was bottled unfiltered
in February 2013.
This wine is a blend of Cabernet Sauvignon wines from the two consistently best performing vineyards on Tokara. The grapes were hand-picked at optimal ripeness. The grapes were placed in a cold store overnight and then de-stemmed and sent across a sorting table before being crushed directly into large wooden fermenters where natural fermentation occurred. The wine spent a total of twenty two months in 67% new French oak. Tasting Notes: This wine displays a deep, dark garnet colour. The aromas are that of dark cherry and black currant fruit with notes of cedar wood and fennel bulb. The palate is full and rich with intensely textured tannins which are tight and grainy. The finish is intensely long, displaying surprising freshness. 60 cases of this wine were sold on the 2012 Auction.
This is an expression of the Cabernet Sauvignon block used as a basis for my Max blend. The grapes were picked at optimal ripeness and cooled down to around 5 degrees C. After bunch selection, de-stemming and berry selection, the grapes were crushed into 2 ton wooden upright fermenters and cold soaked until fermentation started spontaneously. Fermentation took 14 days, with punch-downs twice a day. Maceration on the skins for 22 days before the wine was run off and the pomace pressed. Malolactic fermentation in barrel. Three 225 litre barrels were selected - one new, one second fill and one third fill. 22 months in barrel, a light egg white fining, after which the wine was bottled unfiltered. Tasting Notes: Inky, dark plum-red colour. Intense aromas of red and black berry fruit with underlying notes of five spice and Christmas cake. The wine is full and rich when it enters the palate with dark rich flavours of black cherries, cassis and black olives. There is a certain saltiness to the wine on the finish, with chewy yet elegant tannins.
The grapes originate from four adjacent vineyards on the upper southern slopes of the Simonsberg mountain, between 350 to 530 metres above sea level. The Semillon was picked on the 10th February while the 3 different blocks of Sauvignon Blanc were picked late February/early March. Only free run juice was used. The Sauvignon Blanc fermented in 500 litre light toast barrels (approximately 30% new) while the Semillon fermented in 225 litre medium toast barriques (50% being new). The wine was blended in November and returned to barrel for further maturation. Bottled in February 2013. Tasting Notes: The wine has a stunning nose of honeydew melon, passionfruit and lemon- grass. There are hints of white flowers, toasted brioche and marzipan. The entry on the palate is full and rich with stunning clarity of fruit and weight, with a clean middle palate and a long textured finish of toasted almonds and pine nuts. The concentration and acidity of this wine will ensure that it ages well for a further 10 years.
This wine is a blend of Cabernet Sauvignon wines from the two consistently best performing vineyards on Tokara. The grapes were hand-picked at optimal ripeness from the 22nd and 26th March at sugars of 25 and 26 degrees brix and acidities of 6.5 and 5.0g/l respectively. The grapes were placed in a cold store overnight and then de-stemmed and sent across a sorting table before being crushed directly into large wooden fermenters where natural fermentation occurred. The wine spent a total of twenty-two months in 67% new French oak. Tasting Notes: This wine displays a dark garnet colour and deep plum colour on the rim. The nose is that of dark cherry and black currant fruit with intense aromas of mocha, cedarwood and fennel bulb. The palate is full and rich with dark fruit and heady notes. The wine finishes with sweet fruit notes and is intensely long. This wine will start drinking well from 2015 and will mature well for another 10 years till 2025.