You might have already heard that Miles Mossop will soon be leaving Tokara to focus on his own wines. A recent addition to his award-winning Miles Mossop Wines is the…

You might have already heard that Miles Mossop will soon be leaving Tokara to focus on his own wines. A recent addition to his award-winning Miles Mossop Wines is the earlier drinking Introduction Red 2014 and Introduction Chenin Blanc 2016. As the Cape Winemakers Guild Chairman, Miles brings considerable skill to these wines which both offer astonishing value as well as a seriousness that belies their price. Simply put, these excellent wines over-deliver in spades. To encourage you to stock up, we’re offering free delivery on 6 bottles or more while stocks last!

The Introduction Red 2014, a Merlot-based Bordeaux red, is primarily sourced from Stellenbosch and has a welcoming, deeply fruited nose and a modern, approachable palate. It is fresh with great fruit purity and a serious structure. The Introduction Chenin Blanc 2016comes from old Swartland and Stellenbosch vineyards. It is deliciously ripe, yet vibrant, with a fresh and juicy palate that ends bone-dry and savoury. To re-iterate, both offer astounding value for the everyday wine drinker, yet will also satisfy the most serious imbibers.

Introduction Red 2014Introduction Chenin Blanc 2016

Tasting notes:

Miles Mossop Wines, Introduction Red 2014 – R 115 
Deep and sumptuous to start, the 2014 is a blend of 52% Merlot, 36% Petit Verdot and 16% Cabernet Sauvignon sourced from around Stellenbosch. Naturally made and raised in old oak, Miles’ skills shine through in this wine. While perfectly ripe with delicious, pure fruit, it maintains freshness and integrity. An absolute bomb at this price. Drink now to 2020. – James Pietersen (October 2017)

Miles Mossop Wines, Introduction Chenin Blanc 2016 – R 105 
Produced from old vines in Swartland and Stellenbosch, the 2016 vintage has a wonderful array of vibrant white peach and ripe yellow stone fruit. The palate follows through with great fruit purity and a deep, satisfying richness and texture. Partial malolactic fermentation ensures its freshness and the wine ends bone-dry. – James Pietersen (October 2017)

 

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