Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | — / 750ml | ≈ $20.08Original ZAR 330.00≈ €17.87 · £15.09 | milesmossopwines.com ↗ |
2023 Technical Specifications
Alcohol 12.1%
Residual Sugar 2.7 g/L
pH 3.4
Total Acidity 5 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Cinsault
Cinsault100%
Drinking Window This wine drinks well on release but will reward with cellaring for up to 6 years from harvest.
Region Western Cape
Soil Decomposed granite, Oakleaf, Clovelly
Elevation 200.0 meters
Orientation East
Vineyard Yield 25 hL/ha
Vine Age 25 years
Fermentation Vessels Concrete
Pressing Method Whole Cluster
Maceration 28 days
Total Aging 10 months
Bottling Date January 2024
Production Volume 4,525 bottles
Bottles4,525
Production Details This is a 100% Cinsault from an old vines bush vine vineyard planted in 1998 in the Swartland region growing on decomposed granite, Oakleaf/Clovelly soils. The grapes were hand harvested into small grape crates and placed in a cold store overnight. After bunch sorting 50% of the whole bunches were loaded into the tank with the remainder of the fruit destemmed and crushed on top. After a 5-day cold soak the fermentation started spontaneously. The wine spent a total of 28 days on the skins. After which it was drained and pressed to a concrete egg for Malolactic Fermentation. The wine matured in concrete for 10 months and was bottled in January 2024.
Tasting Notes
Nose: rose petal, strawberry, cherry
Palate: fresh strawberries, ripe cherries, rose water, dried herbs
Food Pairing delicious on its own, charcuterie
Critics Ratings Tim Atkin - South Africa Special Report 2024: 93 points
Tim Atkin - South Africa Special Report 202493 points
Winemag - Christian Eedes (Feb 2025)92 points
2022 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.6 g/L
pH 3.63
Total Acidity 5.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Cinsault
Cinsault100%
Drinking Window This wine drinks well on release but will reward with cellaring for up to 6 years from harvest.
Region Western Cape
Soil Decomposed granite, Oakleaf, Clovelley
Elevation 200.0 meters
Orientation East
Vineyard Yield 25 hL/ha
Grapes Picked March 14
Brix at Harvest 21.5°
Vine Age 24 years
Fermentation Vessels Concrete Egg
Maceration 23 days
Bottling Date December 2022
Production Volume 4,332 bottles
Bottles4,332
Production Details This 100% Cinsault is from a single 24-year-old bush vine vineyard in the Swartland. The grapes were harvested at around 21.5 brix on the 14th March and placed in a cold store overnight. After bunch sorting 50% of the whole bunches were loaded into the tank with the remainder of the fruit destemmed and crushed on top. After a 5-day cold soak the fermentation started spontaneously. The wine spent a total of 23 days on the skins. After which it was drained and pressed to a concrete egg for Malolactic Fermentation. The wine matured in concrete for 9 months and was bottled in December 2022.
Tasting Notes
Nose: rose petal, strawberry, cherry, dried herbs
Palate: strawberry, ripe cherries, rose water, dried herbs
Food Pairing charcuterie
Critics Ratings Winemag.co.za - Christian Eedes: 90 points
Winemag.co.za - Christian Eedes90 points
2021 Technical Specifications
Alcohol 12.0%
Residual Sugar 1.8 g/L
pH 3.45
Total Acidity 5 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Cinsault
Cinsault100%
Drinking Window This wine drinks well on release but will reward with cellaring for up to 6 years from harvest.
Region Western Cape
Soil Decomposed granite, Oakleaf and clovelly soils
Elevation 200.0 meters
Orientation East
Vineyard Yield 25 hL/ha
Grapes Picked March 13, 2021
Brix at Harvest 21.0°
Vine Age 23 years
Fermentation Vessels Concrete
Pressing Method Whole Cluster
Maceration 25 days
Total Aging 9 months
Bottling Date December 2021
Production Volume 2,843 bottles
Bottles2,843
Production Details This 100% Cinsault is from a single 23-year-old bush vine vineyard in the Swartland growing on decomposed granite, Oakleaf/Clovelly, soils. The grapes were harvested at around 21 brix on the 13th March and placed in a cold store overnight. 60% whole bunch was loaded into the tank with the remainder of the fruit destemmed and crushed on top. After a 5-day cold soak the fermentation started spontaneously. The wine spent a total of 25 days on the skins. After which it was drained and pressed to a concrete egg for Malolactic Fermentation. The wine matured in concrete for 9 months and was bottled in December 2021.
Tasting Notes
Nose: cherry, candy-floss, strawberry, sour cherry, dried herbs
Palate: fresh strawberries, sour cherries, fruit pastilles
Food Pairing delicious on its own, served slightly chilled, pairs beautifully with charcuterie
Critics Ratings Tim Atkin's South Africa Report 2022: 93 points
Tim Atkin's South Africa Report 202293 points
Jancis Robinson 202316.5/20
Vinous 2022 - Neal Martin90 points
Wine Advocate - Anthony Mueller (May 2024)88 points
2020 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.7 g/L
pH 3.55
Total Acidity 4.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Cinsault
Cinsault100%
Drinking Window This wine drinks well on release but will reward with cellaring for up to 6 years from harvest.
Region Western Cape
Soil Decomposed granite, Oakleaf and clovelly
Elevation 200.0 meters
Orientation East
Vineyard Yield 25 hL/ha
Grapes Picked February 16, 2020
Brix at Harvest 21.6°
Vine Age 22 years
Fermentation Vessels Concrete Egg
Pressing Method Whole Cluster
Maceration 25 days
Total Aging 9 months
Bottling Date November 2020
Extended Maceration Yes
Production Details 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 16th 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. It spent a total of 25 days on the skins. 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 in November 2020.
Tasting Notes
Nose: rose petal, sour cherry, dried herbs
Palate: silky, elegant, floral, cherry
Food Pairing delicious on its own, charcuterie
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.7 g/L
pH 3.55
Total Acidity 4.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cinsault
Cinsault100%
Drinking Window This wine drinks well on release but will reward with cellaring for up to 6 years from harvest.
Region Western Cape
Soil Decomposed granite, Oakleaf, Clovelly
Elevation 200.0 meters
Orientation East
Vineyard Yield 25 hL/ha
Grapes Picked February 3, 2019
Brix at Harvest 22.6°
Vine Age 22 years
Pressing Method Whole Cluster
Maceration 30 days
Oak Aging 9 months
Oak Types French
Barrel Size 225L barriques
Bottling Date November 2019
Unfined Yes
Unfiltered Yes
Production Details 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 22.6 brix on the 3rd February. The grapes are picked into small grape crates and put in a cold store overnight. 60% of the fruit is loaded by hand whole bunch into the fermenter and the remaining 40% destemmed and crushed on top. A small amount of SO2 is added to protect the must during the 5-day cold soak. While the must warms up the fermentation starts naturally. Fermentation lasts around 10 days during which time punch-downs twice a day are done for extraction. The wine was left on the skins for additional maceration. It spent a total of 30 days on the skins. After which the wine was drained off and the pomace pressed in a vertical basket press. The wine was matured in old 225L French oak barriques for around 9 months before being bottled unfiltered and unfined in November 2019.
Tasting Notes
Nose: rose petals, bramble fruit, fresh herbs
Palate: blackcurrant, red berry fruits, dried Italian herbs, white pepper spice
Food Pairing charcuterie
Critics Ratings Tim Atkin's South Africa Report 2020: 91 points
Tim Atkin's South Africa Report 202091 points
Winemag.co.za - Christian Eedes92 points
2018 Technical Specifications
Alcohol 12.0%
Residual Sugar 1.6 g/L
pH 3.58
Total Acidity 4.7 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Cinsault
Cinsault100%
Drinking Window drinks well on release but will reward with cellaring for up to 6 years from harvest
Region Western Cape
Soil Decomposed granite, Oakleef, Clovelly
Elevation 200.0 meters
Orientation East
Vineyard Yield 25 hL/ha
Grapes Picked February 27
Brix at Harvest 21.5°
Vine Age 21 years
Fermentation Vessels Concrete Tank
Pressing Method Whole Cluster, Destemmed
Natural Yeast Yes
Bottling Date November 2018
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Volume 993 bottles
Bottles993
Production Details This is 100% Cinsault from a single 21-year-old bush vine vineyard in the Swartland growing on decomposed granite, Oakleef/Clovelly soils. The grapes were harvested at around 21.5 brix on the 27th February. The grapes are picked into small grape crates and put in a cold store overnight. 50% of the fruit is loaded by hand whole bunch into the fermenter and the remaining 50% destemmed and crushed on top. A small amount of SO2 is added to protect the must during the 5-day cold soak. While the must warms up the fermentation starts naturally. Fermentation lasts around 10 days during which time punch-downs twice a day are done for extraction. After this the wine was drained off and the pomace pressed in a vertical basket press. The wine was matured in a concrete tank for around 9 months before being bottled unfiltered and unfined in November 2018.
Tasting Notes
Nose: roses, bramble fruit, fresh herbs
Palate: Turkish delight, candied red berry fruits, fresh herbs, five spice, fine grainy emery paper tannins
Food Pairing charcuterie
Critics Ratings Tim Atkin’s South Africa Report 2019: 91
Tim Atkin’s South Africa Report 201991
Winemag.co.za Christian Eedes90
Producer Information
Website
Phone
+27 (0)82 413 4335
Owner
Miles Mossop
Cellarmaster
Miles Mossop