2020 Mullineux , `Kloof Street` Old Vines Chenin Blanc, 6x750ml

2020 Mullineux , `Kloof Street` Old Vines 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.

Availability: In stock

Case size: 6 / Bottle size: 750ml

Duty Status
From £65.00

Critics Score: 89

Publication: Neal Martin, Vinous

Drinking Dates: 2021-2026

The 2020 Chenin Blanc Kloof Street, 85% fermented in tank and 15% in neutral oak, has a fresh nose of citrus fruit and touches of grass clippings. The palate is well balanced with notes of lemon curd and orange peel, gently fanning out on a flavor-rich finish, and leaving hints of crème caramel and chamomile on the aftertaste. Delicious.
2020 Mullineux , `Kloof Street` Old Vines Chenin Blanc

This wine is made from three sustainably farmed vineyard parcels from different parts of the Swartland. One parcel is sourced from 38-year-old old vine Chenin Blanc grown on the stony shale and schist-based soils of Kasteelberg, which retains heat well, ensuring even ripening and adds a mineral freshness to the wine. The other two parcels are from old, dry-farmed bush vine Chenin Blanc planted on the decomposed granite soils of the Paardeberg. The age of the vines, along with the dry conditions gives complex fruit with concentration of aroma and flavour.

Grapes were chilled in Mullineux's cold room facility, 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 tank (85%) and older French oak barrels (15%), for added complexity and roundness on the palate. Fermentation took place with indigenous yeasts and lasted up to six weeks. The barrels were racked and blended with the tank fermented portion before bottling.