South Africa
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Wolftrap White
Wolf1
The majority of the components for this intriguing blend were sourced from the renowned Swartland area in the Western Cape. Smaller yields, due to the ongoing drought, produced wine with exceptional flavour and texture.
The palate shows an array of stone fruit with flavours of nectarine, pear, cling peach and tangerine creating complexity.
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Babylonstoren Chardonnay
100% Chardonnay - a big wine for special occasions. A classy, sleek structure with subtle citrus fruit softened with textured creaminess makes it ideal for creamy dishes. Delicious with fresh and roasted nuts or sushi.
Grapes were cold pressed and fermentation was started in stainless steel tanks. On the third day after fermentation started the wine was transferred into 300 litre French oak barrels – 50% new and 50% second fill. After fermentation the wine was kept on the primary lees for about three to four months and was batonnaged every three weeks. It was then racked and went back into the barrels for another eight months, totalling 12 months, and then bottled.
Ready to be enjoyed within the year of production, but will mature well for the next four to six years.
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Saskia, Miles Mossop Wines
This is a blended dry white wine comprised of 71% Chenin blanc, 14% Viognier, 8% Verdehlo and 7% Clairette blanche.
Brilliant golden straw colour. Intense citrus and yellow fruit aromas on the nose with underlying honeysuckle floral notes. Notes of marzipan, toasted almonds and brioche hint to time on the lees in oak.
The entry on the palate bursts with citrus and white peach flavours leading to a textured and rich mid-palate. There is immense complexity in this wine with a sense of elegance and freshness. The wine finishes with a slight salinity which leaves one wanting more.
This wine is a perfect accompaniment to Lobster Bisque, Seafood Paella, Sushi or any mildly spicy dish. Drinks well
on release but will reward with cellaring for up to 10 years from harvest.Production: 3250 bottles.
Until May 2018, Miles Mossop’s day job was as winemaker at Tokara, a position he had held since the winery started-up in 2000. The agreement Miles had with GT Ferreira, the owner of Tokara, allowed him to vinify 10 tonnes of bought in grapes and put them under his own label each year. Now completely independent and now making wines in two different locations in Stellenbosch, Miles is starting to extend both production and the range he produces.
Miles Mossop Wines started out as a three-wine project.
The white wine, called Saskia, was first produced in 2004. It has remained pretty constant in its source and the make-up of the blend from the start. It is effectively two-thirds Chenin sourced from 30 year old Stellenbosch vineyards, and one third Viognier sourced from vines farmed by Willi Mostert on the Paardeberg side of the Swartland.
More recent vintages have seen the (beneficial) addition of a barrel or two of Verdelho and Clairette, which with their lower alcohol and well-defined acidity, have made the blend a lighter stricter and more linear. All the components are fermented individually in older barrels and left on its lees for added complexity. Blending is only completed just prior to bottling. The Chenin generally goes through a partial malo-lactic fermentation, whilst the Viognier enjoys a full conversion.
The wine is named after Saskia-Jo, Miles and Samantha’s elder daughter.
