2018 Mullineux, Single Terroir, `Granite` Chenin Blanc, 6x750ml

2018 Mullineux, Single Terroir, `Granite` Chenin Blanc, 6x750ml

Sustainable, Vegan, Vegetarian

Founded by Chris and Andrea Mullineux in 2007, this winery is now one of the most lauded in South Africa. Named ‘Winery of the Year’ four times by the Platter Guide in 2014, 2016, 2019 and 2020, Mullineux were also Tim Atkin MW’s ‘South African Winemakers of the Year’ in 2016. They chose the town of Riebeek-Kasteel, just west of Malmesbury in the Swartland, for its old vineyards on granite and schist soils, reasoning that, with such quality fruit, they would be able to make outstanding wines. It is an understatement to say they have been proved right. At the top of their quality ladder are the Single Terroir wines, made from small parcels of old vines, usually dry farmed on the ancient granite, quartz, schist or iron based soils of the Swartland.

Availability: In stock

Case size: 6 / Bottle size: 750ml

Duty Status
From £200.00

Critics Score: 93

Publication: Neal Martin, Vinous

Drinking Dates: 2022-2036

The 2018 Quartz Chenin Blanc comes from the Leliefontein vineyard. It has a more expressive bouquet compared to the Granite, featuring aromas of yellow flowers, honeysuckle and peach skin. The fresh, vibrant palate is very well balanced with superb salinity, and the pithy finish is a joy. This Chenin is endowed with impressive concentration. Excellent.
2018 Mullineux, Single Terroir, Granite Chenin Blanc, 6x750ml
This wine is a blend of two parcels of 42-year-old, sustainably-produced, dry-farmed bush vines planted on the decomposed granite soils of the Paardeberg. These very deep soils tend to produce wines with great acidity and a flinty, stony aromatic profile.
Grapes were first chilled in Mullineux's cold room then pressed as whole bunches, before the juice was allowed to settle overnight. Minimal SO2 was added and, as with all their wines, no further additions were made. The juice was then racked to barrel for fermentation which took place with indigenous yeasts and lasted for about four weeks. The wine was left in barrels, on its lees, until spring, during which time it went through malolactic fermentation. In total, the wine was spent 11 months in third and fourth fill French oak barrels. The barrels were racked and blended just before the following vintage and bottled unfiltered.
The 2018 vintage experienced extremely dry conditions in the Swartland. Average yields were down by 50% of normal volumes, and in some vineyards this was considerably lower. The lower yields resulted in significantly smaller grape bunches and berries, but has led to concentrated fruit with complexity of flavour and aroma. The canopies were also more open allowing more sunlight onto the grapes resulting in thicker skins, more tannins and darker fruit aromatics.