Miles Mossop, ‘Chapter One’ Cinsault 2020
Vibrant light cherry in colour with a beautiful perfumed nose of rose petal, sour cherry and dried herbs.
Fermented with 60% whole bunch for a bit of added grip and spice.
Delicious when served slightly chilled, but not cold.
This 100% Cinsault from a single 22-year-old bush vine vineyard in the Swartland growing on decomposed granite, Oakleaf/Clovelly, soils.
The grapes were harvested at around 21,6 brix on the 16 th February. The grapes were picked into small grape crates and placed in a cold store overnight. A small amount of SO2 was added to protect the must during the 5-day cold soak.
While the must warms up the fermentation started naturally, 60% being whole bunch. Fermentation lasted around 10 days. Pumpovers took place twice a day for extraction. The wine was left on the skins for additional maceration.
After which it was drained and pressed to a concrete egg for Malolactic Fermentation. The wine was in a concrete egg for 9 months before being bottled.
This wine drinks well on release but will reward with cellaring for up to 6 years from harvest.
Only 2000 bottles
Charcuterie and other red meats.