Miles Mossop Wines

Name: Miles Mossop Wines
Address: Stellenbosch, ZA
Telephone: +27 (0)82 413 4335

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Miles Mossop Wines

Miles Mossop Wines burst onto the scene in 2004 when the first wines were made, the Max 2004, a red

29/05/2026

At least I’m better at finding balance in my wines...

Haha a little fun behind the scenes - not everything comes right the first time you try it. Must say some of the stuff that happens behind the scenes can give a good laugh.

Enjoy the weekend everyone - cheers 🍷

27/05/2026

Cabernet Sauvignon from Stellenbosch is something I have a lot of respect for. When you work with the right sites and pick at the right time, you get structure, depth and fruit concentration without having to force anything in the cellar.

The Chapters Cabernet Sauvignon 2022 comes from Stellenbosch fruit and was made with patience in mind. Cabernet needs time to settle into itself. The tannins, oak and fruit all need space to come together, which is why decanting can make such a difference when opening a bottle young.

It’s a wine built for the long run, but it’s also very rewarding to check in on it now. I hope you enjoy it now, or in a couple of years when it’s time to take it out of the cellar.

26/05/2026

Thanks to for sharing this. Always great to see where the wines end up and even better when they find their way into someone’s working day.

The Introduction Chenin Blanc is made to be approachable but still with obvious vineyard character behind it. It comes from fruit I know well, handled with the same care as the rest of the range just with a slightly more immediate expression in mind.

A glass of Chenin next to a design screen seems like a pretty decent way to get through the day, cheers.

22/05/2026

A big thank you to the team at for having me at the Wine Club earlier this month.

It’s always worthwhile to spend time with people who are genuinely interested in the wines, not just what’s in the glass, but where it comes from and why certain decisions were made along the way. These conversations matter. They remind you that the work in the vineyard and cellar only becomes complete once the bottle is opened and shared.

Thank you to everyone who joined, asked questions and spent the time with us.

20/05/2026

There’s always a fair amount left on the table after a tasting. Corks, glasses, a few notes a few stains and hopefully a clearer sense of where each wine sits in the range - that’s always the goal at the end of the day when I attend these tastings, is to get you to see what the different ranges are about and hopefully have you leave with a better understanding of my philosophy and my wines.

For me personally, tastings are useful because they take the wines out of the cellar and put them in front of people. You get to see how they’re opening up, how people respond to them and which detai ls come through once the wine has had a bit of air and conversation around it. There’s great value in that.

18/05/2026

The Chapters Swartland Cinsault comes off bush vines planted in 1998 on decomposed granite soils.

It’s hand-harvested, with about 50% whole bunch and the rest destemmed, then fermented naturally. The wine spends 28 days on skins before pressing, and then 10 months in a concrete egg.

We’re in that in-between weather at the moment - sun’s out, but it’s not properly warm. This is usually where I reach for Cinsault. Lighter structure, but still enough grip to carry through a cooler day.

There’s still some 2023 available if you’re thinking ahead to winter.

05/05/2026

The weather’s turned so it’s time to start reaching for the Cape Vintage again.

There isn’t that much of it. It takes time and a fair bit of effort, but my dad always enjoyed his Port, so this Cape Vintage naturally had to have a place in the range.

Grapes are picked nice and ripe, then into cold storage overnight. From there it’s destemmed, into small 700L bins, and I give it a two-day cold soak with regular working before fermentation starts on its own. During ferment it’s punch-downs as needed. Fortification happens on the skins, then it sits overnight before pressing into an old 500L French oak barrel.

It stays there for about 20 months. No fining, no filtration. Bottled December 2022.

I hope you get to enjoy a bottle this winter 🍷

29/04/2026

There’s a system in the barrel room and a reason to this ‘code’. I log every vineyard I work with, sometimes even the specific rows. When the grapes arrive, they’re recorded. Every movement in the cellar is recorded.

So when you see juice coming from a particular tank linked to a particular vineyard and then to a particular barrel, that’s all intentional. It helps me keep track of every lot and how it’s behaving. When it comes time to blend months down the line, those notes are important.

28/04/2026

If you’re in Johannesburg, The Introduction can be found on the wine list at

Always great to see my wines far and wide and that for those of you who support me in Jozi, here’s another place to check out and enjoy some good wines and good food.

Cheers 🍷

24/04/2026

There’s some pretty cool stuff that comes out of a mixture of dirt, soil and grapes - chuck a bit of experience behind it and guide it nicely in the cellar and you’ve got wine that represents not only a specific parcel, but also a specific moment in time.

Miles Mossop Wines has gained ranges, added wines and let some vineyards go but where we are today is exactly where I imagined it to be - making wines I believe in, and love to drink and getting to share them with you. Thank you.

Address

Stellenbosch

Telephone

+27 (0)82 413 4335

Website

http://www.milesmossopwines.com/

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