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07598 920 922

Red Wines

The red wines we've listed all have a common theme.  Rich powerful tastes associated with the New World (you'll find lots of big and bold black fruits with notes of cocoa, espresso and liquorice) - but they will surprise you.  They have secondary notes you won't expect.  We've got some balsamic, some dried herbs and some crushed red pepper. 

 

This is the vanguard of the new wave of South African wine, and if you like red wine, you've come to the right place.

Miles Mossop - Max (Bordeaux Blend)

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Miles Mossop - Max (Bordeaux Blend)

20.00

Summary

Scored a perfect five in Platters this year.  An excellent blend of three Bordeaux grapes crafts a sophisticated wine with complex aromas and a smooth lingering finish.

About the Taste

The nose has heady aromas of ripe black fruit layered of fresh red and black berries. There are hints of cocoa, cedar, Christmas cake and fresh vanilla pods all beautifully intertwined punctuated by a hint of black olives and savoury meats.

As the wine enters onto the palate it explodes with the basket of fruit, spice and savoury notes which were evident on the palate. The wine has amazing restraint for something so concentrated. The tannins are velvety yet broad. The finish is full yet fresh. There is a salty savoury note as the wine finishes off on the palate.

About the Production

This wine is a blend of 56% Cabernet Sauvignon, 26% Merlot and 18% Petit Verdot from Vineyards around Stellenbosch.

All vineyards are unirrigated and produce low yielding fruit (4 to 6 t/ha) giving a pure expression of its environment. The grapes are ripened to peak maturity (around 25 balling) before being hand harvested and delivered to the cellar and placed in a cold store overnight at 4 degrees Celsius.

After destemming the berries pass over a sorting table for the removal of all unwanted material; raisins or green berries. The berries then fall through a crusher and drop; via gravity; into small open wooden fermenters. Fermentation takes place by the yeast naturally occurring on the grape and can take anything up to 14 days to complete. Extraction occurs through regular punch downs.

Depending on tannin quality, ripeness and development the wine may remain on the skins for an additional 2 weeks before pressing in a basket press. Malolactic fermentation takes place in the 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 54% is new and lasts for 22 months with regular rackings. The wine received no fining or filtration before bottling.

About Miles Mossop

Miles Mossop is the wine maker at the highly regarded Tokara estate in Stellenbosch.  He uses old brush vines on decomposed granite soils, Saskia named after his first daughter Chenin / Viognier blend.  Max classic Bordeaux blend named after his son.  His second daughter Saskia, gave rise to an excellent desert wine.  The third girl, Kika, inspired a Botrytised Novel late harvest Chenin Blanc to complete the hat trick of five star scores.

 

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