MOSI Harry Hartman 2019
64% Cabernet Sauvignon, 21% Petit Verdot,
8% Merlot and 7% Cabernet Franc.
The vineyards are spread all over Stellenbosch. The Cabernet Franc situated on an east-facing slope decomposed granite slope at an altitude of 250m in the Bottelary ward of Stellenbosch. The Merlot is situated in the Simonsberg ward and also situated on an east-facing slope decomposed granite slope at 300m. The Petit Verdot is at 275m above sea level in the Bottelary ward but on much deeper and heavier soils. The Cabernet Sauvignon is planted on various sites within the Bottelary, Helderberg and Polkadraai wards on decomposed granite and ferricrete soils.
Maturation took place in a combination of 60% new oak and 40% in second & third filled French oak barrique and foudres for 22 months. Mainly Saury, Sylvain and Taransaud 225 litres, but also a 1000 litre foudres were used with pigeage 2-3 times per day. The malolactic fermentation was done spontaneously. Fermentation peaking at 30°. IPW certified. Vegan-friendly. Yield average of 6-8ton/ha.
HARRY HARTMAN WINE COMPANY & MOSI WINE COLLABORATION
Tongai Joseph Dhafana is a refugee who turned winemaker, an award-winning Sommelier, a philanthropist, Mosi Wines And Spirits owner, and a wine judge.
He believes that sweat is sweet and determination breeds success but he will never forget his roots. He believes that giving back is a sign of a well-raised human being. Tongai Joseph Dhafana attended the University of Cape Town and holds a Wine Judging certificate (CMS), Introductory certificate (WSET), and a Level 2 certificate (SASA).
He captained team Zimbabwe for World Blind Tasting Championships in 2017 and 2018. Joseph participated and came third in the Best Wine Taster awards in South Africa in 2015 and booked his spot to participate in the World Cup for team South Africa.
Tongai Joseph Dhafana holds the title of 2019 Eat Out Sommelier Service Award. Joseph was the centre of the Blind Ambition documentary. He helped Cyclone Idai victims in Zimbabwe by building houses and donated food hampers. He also auctioned his wine and donated the money to Goedgedacht trust in Swartland South Africa. His monetary and wine donations have benefited the Eziko School Of Catering in Langa township SA and the Jan Van Riebeek school in Cape Town.
Tongai Joseph Dhafana was the Head Sommelier for 7 years at the fine dining restaurant, La Colombe, a restaurant that has been awarded Best Fine Dining Restaurant in the World (13th) for 2020 and 2021.
MOSI Harry Hartman 2019 - by Samarie Smith
Appearance: Deep ruby
Medium-plus intensity Primary aromas: violets, lavender, dried rose petals, potpourri, blackberry, mulberry, blackcurrant, plum, cool-slate, capsicum, tomato leaf, garigue, black pepper. Secondary: dark chocolate shavings, cloves, charry nectarine. Tertiary: subtle and more perfumed than development: forest floor, tobacco, leather.
Dry, medium acidity, medium-plus fun grained tannin, high alcohol, medium-plus body, flavour characteristics of plum, pepper, slate, salt, bitter chocolate, blackcurrant leaf persists, bitterness to the finish, medium-plus finish.
Albeit somewhat warm, the alcohol is balanced with bold fruit, firm tannin, and refreshing yet mellow acidity, adding a salty, savoury aftertaste. This adds reasonable length to the wine, although the linearity and somewhat austere young character make it seem a little abrupt, with oak (yet ripe) tannins stealing the show. A couple of years in bottle will refine this balance, all-around elegant wine, very good wine.
Reminiscent of a footpath laced with Cape Fynbos, the wine unleashes a refreshing fragrance born from sun-baked-slate, ripe berry fruit, and a peppery perfume of lavender, and buchu. The wine is packed with dark fruit like blackberry, mulberry, and plum, with a cool, herbaceous gloss. Hints of rum and raisin positively points to full ripeness, joined by a notable yet balanced alcohol adding to the full, rounded texture of the wine. Clever use of oak adds structure while honouring the fruit, affirmed with a mellow and gentle pull of berry compote. Garigue aromas persist on the palate, edged with a fresh acidity and supple tannin for a mouth-watering finish.
A coolness lingers on the palate with a gentler aftertaste of dark, sea salt chocolate.