Max

The Family

Max

2017

This wine is a blend of 47% Cabernet Sauvignon, 26% Merlot, 21% Petit Verdot and 6% Cabernet franc.

The wine displays a deep dark plum red center with a brilliant garnet rim. Aromas of fresh bramble fruit emanate from the glass with underlying notes of dried herbs, cedar wood and tobacco leaf. The palate is full of vibrant dark and red berry fruit underpinned by dried herbs and vanilla oak. The midpalate is juice leading to a dry, textured lingering finish.

Food Pairing
Best served with venison pie, beef fillet with a red wine sauce or an oxtail stew. The wine also pairs well with hard cheeses.

R395.00

* Larger formats available in limited quantities. Please contact us at office@milesmossopwines.com to enquire.

This wine is a blend of 47% Cabernet Sauvignon, 26% Merlot, 21% Petit Verdot and 6% Cabernet franc.

The vineyards are specially selected according to their age and site from various parts of Stellenbosch, mostly unirrigated and all low yielding (4 to 6 t/ha). This gives a pure expression of its environment in the wine. The grapes are ripened to peak maturity (between 23- and 25-degrees brix) before being hand harvested  and delivered to the cellar at which point they are placed in a cold store overnight at 4 degrees Celsius.  

During the processing of the fruit there is bunch sorting and berry sorting. Partial crushing takes place and the fruit was transferred without the use of pumps into small wooden and stainless steel open top fermenters. Fermentation takes place by the yeast naturally occurring on the grape and can take up to14 days to complete. Extraction occurs through pump overs and punch downs.

Once fermentation has completed the wine may stay on the skins for an additional period of time which is dependent on the tannin development and ripeness, after which the wine is drained off and pressed in a vertical basket press. Malolactic fermentation takes place in barrel after which the wine is racked and returned to barrel for further maturation. Maturation takes place in small 225 liter French barriques of which 37% is new and lasts for 22 months with regular rackings. The wine received no fining or filtration before bottling.

Bottling
The wine was bottled in January 2019. 17 000 bottles were produced.

  • PH: 3.51
  • TA: 5.2 g/l
  • RS: 2.4 g/l
  • Alc: 14.5% by vol.

Cabernet Sauvignon

AREA: Stellenbosch, in the Bottelary area
ALTITUDE: 200 metres above sea level
ASPECT: North-West
ROW DIRECTION: North-South
YEAR PLANTED: 1988
SOIL TYPE: 75% Glenrosa & 25% Pinedene (Slate Origin)
TRAINING: 5-wire vertical trellis
PRUNING: Spur pruned
IRRIGATION: None
PLANT DENSITY: 3472 vines per hectare (1.2m X 2.4m spacing)
CROPPING: 4 tons/ha or 25 hl/ha

Cabernet Sauvignon

AREA: Stellenbosch, in the Polkadraai Hills Ward
ALTITUDE: 140 metres above sea level
ASPECT: North-West
ROW DIRECTION: East-West
YEAR PLANTED: 2004
SOIL TYPE: Sandy Loam
TRAINING: 5-wire vertical trellis
PRUNING: Spur pruned
IRRIGATION: Supplementary Drip Irrigation
PLANT DENSITY: 2200 vines per hectare (1.8m X 2.5m spacing)
CROPPING: 7 tons/ha or 45 hl/ha

Petit Verdot

AREA: Stellenbosch, in the Bottelary Ward
ALTITUDE: 200 metres above sea level
ASPECT: West over to an easterly aspect
ROW DIRECTION: East-West
YEAR PLANTED: 1999
SOIL TYPE: Glenrosa from a granitic origin with a high fraction of coffee stone gravel in the upper soil.
TRAINING: 5 wire-vertical trellis
PRUNING: Spur pruned
IRRIGATION: Supplemental overhead irrigation (once per growing season)
PLANT DENSITY: 3472 vines per hectare (1.2m X 2.4m spacing)
CROPPING: 8 tons/ha or 52 hl/ha

Merlot

AREA: Stellenbosch, in the Bottelary Ward
ALTITUDE: 220 metres above sea level
ASPECT: West facing
ROW DIRECTION: North-South
YEAR PLANTED: 1999
SOIL TYPE: Medium potential clay loam Tukulu soil
TRAINING: 6-wire vertical trellis (double Perold)
PRUNING: Spur pruned
IRRIGATION: Supplemental drip irrigation
PLANT DENSITY: 5000 vines per hectare (1m X 2m spacing)
CROPPING: Average 6 to 8 tons/ha or 40 to 54 hl/ha

This wine can be enjoyed immediately after release but will improve with cellaring for up to 15 years from harvest.

In the Spotlight

Awards & Recognition

Tim Atkin’s South Africa Special Report 2019

Winemag.co.za Christian Eedes

Anthony Mueller Robert Parker Wine Advocate March 2020

Platter’s Wine Guide 2020

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