Mullineux White Blend 2011 is made from 65% Chenin Blanc, 26% Clairette Blanche, 9% Viognier.
"This Chenin Blanc blend is exceptionally rich and complex, revealing tangy stone fruit on the nose and a smooth, ice cream textured palate of tart tatin with stony minerals on the finish. A blend of Chenin Blanc (65%), Clairette Blanche (26%), and Viognier (9%)."
- International Wine Review (April 2013), 93 pts
"(65% Chenin Blanc, 26% Viognier, 9% Clairette Blanc) Textural, fresh, bright fruit. Bone dry with pure apple concentration. Fruit from 60-year-old, dry-farmed vineyards, fermented in old oak foudres. Drink 2013–2018"
- Decanter (March 2013), 95 pts
Bright, pale yellowgold. Highly nuanced aromas of honeycomb, oatmeal and dusty herbs. Silky, seamless and understated, offering lovely richness and depth to its flavors of yellow fruit, herbs and honey lifted by a hint of orange oil. Finishes very long and classically dry. This fascinating, subtle white blend needs at least a couple years of cellaring. Steven Tanzer 92 Points
"This has the lovely delicate aroma of a blend, though the Chenin fruit dominates. On the palate it is creamy and sophisticated and long. Extremely persistent. A wine to spend the evening with, not a speed date. Very, very long."
- Jancis Robinson (South Africa's Next Generation, May 7th 2013), 17/20
"The Swartland is blessed with an abundance of old vine Chenin, and we use this as the backbone of our white blend. We then add several small parcels of Mediterranean varieties for complexity, balance and aromatic lift."
Source of Grapes: Grapes for our 2011 white blend come from five vineyard parcels in different parts of the Swartland: One parcel of 32 year-old Chenin blanc planted in the stony Shale and Schist based soils
of Riebeek Kasteel Mountain; two parcels of 40+ year-old dry land, bush vine Chenin, and Clairette blanche, grown in the decomposed Granite of the Paardeberg mountain; and a parcel of 11 year-old Viognier planted on the rolling, iron-rich soils west of Malmesbury. We lease each parcel on a long term basis, and have close and direct involvement in their viticultural management.
Date(s) Harvested: Grapes were harvested between the 26th January and 9th February 2011.
Yields: Between 4 to 6 tons/ha = 24 to 33 HL/ha.
Winemaking: Hand-picked grapes are cooled in our cold room, where after the Voignier is destemmed directly to tank, and macerated on the skins for 4 to 5 days before pressing. The Chenin, and Clairette, are pressed whole-bunch, and the juice is allowed to settle overnight. 20ppm SO2 is added, and as with all our wines, no other additions are made. The juice is then racked to barrel for fermentation. Fermentation is with indigenous yeasts, and lasts up to 6 weeks. The barrels are left without sulphur on its lees until spring. In this time the wine finished malolactic fermentation. The barrels are racked and blended just before the following vintage and bottled unfiltered.
Maturation: 11 months in older (3rd and 4th fill) French oak barrels, and one 2000L Foudre.
Tasting Note: Lemon-straw in color, this wine has a nose of crushed rocks, green citrus, cloves and a floral perfume. The palate is full, rich and has a mineral core, with a fresh, clove-like finish. Best served at 10 to 12 C, this wine will show optimally when decanted in the first 3 years after bottling.