Grapes for this wine were sourced from a single parcel of sustainably-farmed, 23-year-old, dry farmed bush vines grown on the decomposed granite soils of the Paardeberg. This parcel of Syrah gives the best expression of the freshness and perfume which come from Paardeberg’s soil.
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.
Grapes were first chilled in Mullineux’s cold room. The whole bunches were then put into open top, 500 litre French oak barrels and crushed by foot to release some juice. Minimal SO2 was added and, as with all their wines, no further additions were made. After about four days, fermentation began with indigenous yeasts and lasted about 10 days. The cap was punched down once a day before, during and after fermentation. Following a further four weeks of skin contact, the wine was drained and pressed to barrel for malolactic fermentation and maturation. The wine spent 12 months ageing in 500 litre French oak barrels (25% new), followed by nine months in second fill Foudre. After a total of 21 months in barrel, it was bottled unfiltered and unfined.
Ideal to accompany all kinds of red meats, lamb shank, game, charcuterie, and intensely flavoured aged cheese.