Miles Mossop Wines

One of the parts of the Cape W**emakers Guild that I have a great deal of respect for is our Protégé Programme.

W**e is not learnt properly from textbooks alone. You need time in vineyards, time in cellars, difficult vintages, early mornings, wrong calls, better calls and w**emakers around you who are prepared to explain why something can be done and not just tell you to do it.

That is where the Protégé Programme has real value. It gives young w**emakers access to cellars, vineyards, mentors and practical experience and it brings them into conversations that can shape the way they think about w**e for the rest of their careers.

South African w**e needs talented young people who understand both the technical side and the patience required to make good w**e. Supporting the Protégé Programme is one way of making sure that knowledge is passed on properly.

The 2026 Protégé Online Auction is now live through Strauss & Co, and registration is open. It is a good opportunity to support the next generation of South African w**emakers while bidding on w**es that help fund the programme and keep that knowledge moving forward.

Register and bid here: https://www.straussart.co.za/auctions/details/544-5-oct-2026

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The 42nd Cape W**emakers Guild Auction is just a few weeks away, and registration is now open through Strauss & Co 🍷

The Guild Auction is an important date on the calendar. These are w**es made in very small volumes, often from specific parcels, barrels or ideas that give each w**emaker the room to put something forward that sits outside the usual run of releases.

The 2026 Cape W**emakers Guild Auction takes place on Friday, 2nd and Saturday, 3rd October at Strauss & Co, Brickfield Canvas.

The Protégé Online Auction is also live and open for registration, and it remains an important part of what the Guild does for the next generation of South African w**emakers.

Register through Strauss & Co.

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Very pleased to share the latest scores from Tim Atkin MW

Recognition is always appreciated especially when it reflects the work that goes into vintage after vintage.

🍷 2025 Miles Mossop Kika | Stellenbosch | 96 points

🍷 2023 Miles Mossop CWG Maximilian | Stellenbosch | 94 points

🍷 2024 Miles Mossop Chapters Cabernet Sauvignon | Stellenbosch | 93 points
🍷 2025 Miles Mossop Chapters Cinsault | Swartland | 93 points
🍷 2025 Miles Mossop Chapters OVP Chenin Blanc | Stellenbosch | 93 points
🍷 2025 Miles Mossop Chapters OVP Sauvignon Blanc | Stellenbosch | 93 points

🍷 2024 Miles Mossop The Introduction Red | Stellenbosch | 91 points
🍷 2025 Miles Mossop The Introduction Chenin Blanc | Coastal | 90 points

It’s a good spread across the ranges and I’m particularly pleased to see the Chapters w**es showing so well. These w**es are built around specific vineyards, blocks and parcels, and each one is made with a very clear purpose.

Thank you to everyone who continues to support the w**es, buy them, cellar them and open them at the table.

Cheers,
Miles

I don’t think I can say that any two days really line up in this industry.

It’s time on the road, in vineyards, back into the cellar, then out again for meetings or tastings. Sometimes all in the same day. It comes with its share of challenges, but I wouldn’t trade the time spent in vineyards or in the cellar for much else - there could be worse ways to spend the day. Chuck in a surf and it’s the ultimate happy place for me.

Stellenbosch Cabernet Sauvignon or Stellenbosch Chenin Blanc? I choose both.

Stellenbosch will always be a big part of my life - went to uni here, have most of my family and friends here and can’t think of a better terroir to showcase both Cabernet Sauvignon and Chenin Blanc in the Chapters range.

Always excited for that time of the year when it’s time for the Cape W**emakers Guild auction. We’ve had a busy few weeks with the tastings and the travel but super proud to be showcasing another great w**e - the 2023 Maximilian 🍷

The auction is coming up on the 2nd and 3rd of October. Hopefully get to see some of you there - tickets are still available.

It’s always interesting to see where the w**es end up - different tables, different contexts.

When a restaurant decides to list the w**es, it really doesn’t go unnoticed. There’s a lot of choice out there so that kind of support means a lot and I’m thankful for the kind of relationships I have with those that support me.

And the same goes for when you order it. That decision matters more than most people realise - thank you.

If you’re in Cape Town, you’ll find some of the w**es at Judd’s Local. Cheers 🍷

After the work in the vineyards, it’s down to the work in the cellar. Much of the technique comes down to the decisions made during this time.

Fermentation, extraction, maturation and blending all require attention and after many vintages, the approach and the goal remains much the same as it was from the very beginning: to work with strong vineyard sites, pay attention to the detail and make w**es that reflect where they come from and of course what I like to drink.