Create a New Account get a $5 credit
Toll Free: 800-417-7821

Mullineux White Blend 2013

ID No: 442485
Country:South Africa
Region:Swartland Region
Grape Type:Chenin Blanc
Winery:Mullineux Family Wines
Organic:Yes
Try these Similar In Stock Wines
Mullineux White Blend 2016

Mullineux White Blend is made from 73% Chenin Blanc, 13% Clairette Blanche, 7% Viognier , 7% Semillon Gris.

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.

Hand-picked grapes are cooled in our cold room, where after the Viognier 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.


"Texture is very important for us,” says Chris Mullineux of this brilliant blend of mostly Chenin Blanc with Clairette, Viognier, Grenache Blanc, Sauvignon Gris and Semillon. Rich, dense and mouth filling, it’s savoury, honeyed and subtle with fine-grained oak and balancing acidity. 2017-21. - Tim Atkin"

- Tim Atkin (South African Report 2017), 94 pt

 94 Points
Annefield White Blend 2013

This complex blend calls to mind fresh flowers, honeysuckle and herbs, and is balanced with a wonderful, fruity, crisp acidity. Bright with tropical flavors like pineapple and mango. This wine is off-dry with a pleasant and casual demeanor. It is, in a word, "fun."

Annefield White Blend  2013 is made from 33% Traminette, 20% Vidal Blanc, 19% Chardonnay, 13% Riesling, 9% Petit Manseng, 6% Viognier

Serve with assertive dishes with Thai or Vietnamese-inspired spices or sip it on the patio or in the hot tub

Fermentation Seasoned French Oak Barrels

Harvested in September 2013
Released: Spring 2014

pH: 3.35
Total Acidity: 5.8 g/Liter
Residual Sugar: 2.5%

Mullineux Schist Syrah 2013 (Magnum)

Grapes for the 2013 Schist Syrah were sourced from a single parcel of sustainably farmed 18 year old vines planted in the stony Shale and Schist soils of Roundstone Farm on the Kasteelberg. This parcel of Syrah gives the best expression of the Kasteelberg’s terroir – density and structure. Grapes were hand-harvested between the 6th and 14th February 2013.

This is the most structured Syrah in their Single Terroir range. On the nose there are notes of black pepper, black fruit and spices. The palate is full-bodied with a meaty, savoury character, plenty of silky tannins giving structure and a balancing natural acidity. The finish is fresh, long and supple. Best served at 16 to 18 °C, this wine will greatly benefit from decanting when drunk within the first 3 to 5 years after bottling.


Reviews:

"The 2013 Schist Syrah does not quite possess the same delineation as the 2013 Iron Syrah on the nose, with touches of dark chocolate infusing the red berry fruit, later clove and Provençal herbs. The palate is medium-bodied with fleshy ripe tannin. This has a bit more body than the 2013 Iron, with more sumptuousness, freshness and corpulence with smooth, slightly gamey red berry fruit, truffle and undergrowth. Once the aromatics open, this might be the pick of recent releases from Mullineux. - Neal Martin"
- The Wine Advocate (erobertparker.com, November 2015), 94 pts

"Made similarly to the Syrah blend but only from fruit grown on schist soils, this wine offers more power and animalistic Syrah appeal. The nose is meaty and savory, while the palate is big, dense and chewy, showing a lingering elegant note on the finish."

- iwinereview.com (January 2016), 95 pts

 Wine Advocate: 94 International Wine Review: 95
Product Description

Mullineux White Blend 2013 is made from 80% Chenin Blanc, 13% Clairette Blanche, 7% Viognier.

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.

Hand-picked grapes are cooled in our cold room, where after the Viognier 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.

 


Review:

"The 2013 Mullineux White is a blend of 7% Viognier, 80% Chenin Blanc and 13% Clairette including up to 80-year-old vines that is 100% barrel fermented with 15% to 20% new oak (foudre). It has a lovely nose of peach skin, apricot blossom, melted candle wax and just a faint fynbos/menthol scent. The palate is medium-bodied with a slight waxy, dried honey entry with hints of white pepper and lemongrass lending tension and vibrancy towards the zesty finish that displays good length. Superb. - Neal Martin"
- The Wine Advocate (Issue 215, October 2014), 92 pts

Winery: Mullineux Family Wines

The Mullineux Family Winery Estate
This is a small, highly focused family winery producing a select family of hand-crafted wines from the granite and shale based terroirs of the Swartland Region of South Africa.

Chris was born in Cape Town, raised in Johannesburg, and introduced to the world of wine while studying accountancy at the University of Stellenbosch. After braving his way through accounting, he enrolled into winemaking for a second degree, and on graduating took a position starting up a boutique organic winery in Tulbagh, where he was in charge of the vineyards and cellar for 5 very enjoyable years. In addition to stints at de Trafford and Rustenberg wineries in South Africa, Chris has also worked harvests at top wineries in Cote Rotie, Bandol, the Languedoc, Roussillon, and California. Over the years Chris has had good exposure to the people, vineyards and wines of the Swartland. This has lead to a growing love for, and firm belief in the region, and he looks forward to many creative and hard working vintages in this region with his family.
Andrea developed her passion for wine at the family dinner table, growing up in San Francisco. After studying Viticulture and Oenology at UC Davis and completing a handful of harvests in the Napa Valley, Andrea decided to broaden her winemaking knowledge overseas. After a harvest in Stellenbosch, she went on to work in Chateauneuf and, on the same trip, met Chris at a wine festival in Champagne! Andrea's love for South African wine (and Chris) brought her back to South Africa where they learnt that their compatibility extended into the vineyards and cellar. When Andrea is not hard at work in the cellar, her creative energies flow into the kitchen where she loves cooking up a storm, glass of wine in hand.

The Mullineux Family Winery Vineyards
Very low summer rainfall coupled with afternoon and evening breezes off the Atlantic Ocean result in low disease pressure. Vineyards are often planted in amongst the natural rhenoster veldt and fynbos, which provide refuge for predators of vineyard pests, and help reduce the spread of disease. Weeds struggle to establish themselves and spread, making it easier to control them without the need of herbicides.
Chris and Andrea have put together a group vineyards in the most interesting parts of the Swartland, which are mostly found around the shale and schist based Riebeek Kasteel Mountain, and the granite based Paardeberg mountain.
Lammershoek - The deep white, granitic soils on Lammershoek produce wines that are exceptionally pure, with a granitic perfume that shines through in red and white varieties.
Kasteelsig - The soils, found on the rolling hills north of Malmesbury, are a deep combination of red gravel and iron, and produce dark, concentrated wines that are the flesh of our blends.
Kloovenburg - The highly varied row directions and aspects bring much complexity to wines, and the high shale content of the soils gives serious structure, and brings an earthy spicy character to syrah planted in them.
Mountain View - The soils are shale based, which drain easily, reducing vigor and providing grapes of perfume, freshness and structure.

The vineyards are planted with grape varieties (which are mostly Mediterranean in origin) that are ideally suited to the environment, and are farmed sustainably and in harmony with their surroundings: Syrah, Chenin Blanc, Grenache Blanc, Clairette, Viognier.

Customers who bought this product also purchased
Colmant Brut Chardonnay NV

Colmant Brut Chardonnay is made from 100 percent Chardonnay (Franschhoek and Robertson). 
15% of the base wine has been barrel fermented.
Ageing: This wine spends a minimum of 45 months on the lees at a consistent temperature of 14C before degorgement.
Tasting: Delicate light gold color with a lime-green hue. The nose is fresh, lemony and floral with notes of green apple, followed by yeasty and biscuity aromas brought by the lengthy maturation on the lees. Very fine bead of bubbles with a persistent mousse. Opulent on the palate, this wine shows a harmonious balance between fresh zestiness, mineral complexity and a warm breadth of leesy creaminess. It promises to develop great texture over time. 
Drinking tips: Ideal with pan fried scallops or line fish "au beurre blanc", it is also the oyster's best friend and will enhance the flavors of parmesan, asparagus, artichokes, parma ham,… 


There are many alternatives to Champagne, and South Africa is no exception with some fine “Method Cap Classique.” Jean-Philippe Colmant hired winemaker Nicolas Follet to create a small range of impressive sparkling wines; they eschew malolactic fermentation and practice extended lees aging.- NM" eRobertParker.com (Issue #196, August 2011)92 pts

 

 

"Pale straw with a fine bead and scents of biscuit and lemon zest. The NV Brut is richly flavorful and full, a complete wine with a long finish. Tasted blind, it can easily be mistaken for good quality Champagne. Spends 4 years on the lees; 15% of the base wine is fermented in barrel. Disgorged 9 months ago. A blend of Robertson and Franschhoek grapes from the Colmant vineyard."
I-WineReview (February 2014)92 pts

"
Our favorite Colmant sparkler by far, this blanc de blancs would easily pass for good quality Champagne. It’s pale straw with a fine bead with biscuit and lemon aromas. Very flavorful and complex on a rich palate with a persistent finish, it’s 100% Chardonnay, 15% barrel fermented, and spends 4 years on the lees. RS 5 g/L"
I-WineReview (January 2014)92 pts

"This NV Brut Chardonnay is delicate with fine lemon citrus and freshly baked bread notes. Shows bracing acidity on the finish. Aged on the lees for 42 months with 15% of the base wine fermented in oak. Another winner from Jean-Philippe Colmant and Nicolas Follet." 
I-WineReview91 pts


"Disgorged March 2011, the superb Non-Vintage Brut Chardonnay is based on the 2007 vintage, whole bunch pressed with 18% fermented in oak and 45 months on the lees. It has a very subtle, more “wine-like” bouquet with very fine delineation, dewy green apples, a touch of wet limestone and a touch of flint. The palate has good weight on the entry with fresh green apple once again mingling with a little peach and Clementine in the background leading to a racy finish.



Platter highly recommanded, **** 1/2


Voted BEST SA BLANC DE BLANCS NV at the Cap Classic Challenge 2013.

 Wine Advocate: 92 International Wine Review: 92
Eikeboom Pinotage Western Cape 2014

Eikeboom Pinotage Western Cape 2014 is made from 100 percent Pinotage

Pinotage is the result of the cross between Pinot Noir and Cinsault varieties. Pinotage was created by in South Africa in 1925 by Stellenbock University professor A.I. Perold, during experiments to develop new varieties.

The wine is aged in 50% new barrels and 50% 1 year old barrels.
The grapes for this wine comes from a 4 hectare-parcel (10 acres)
The Eikeboom Pinotage tastes like a cross of Pinot Noir and Zinfandel. It has some finesse and some power all together. It is juicy, fruity, new world Rhône style fruit bomb.

Mullineux Swartland Syrah 2015

Mullineux Swartland Syrah  is 100 percent Syrah

Winemaking:
Hand picked grapes are cooled in our cold room, where after they are crushed and destemmed to tank, and between 20 to 50% whole bunches are added. 25ppm SO2 is added, and as with all our wines, no other additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are not allowed to exceed 30 degrees centigrade. Fermentation lasts from 7 to 10 days, and after fermentation, two to four weeks (also depending on tannin development) skin contact is given. The wine is then drained and pressed to barrel for malolactic fermentation and maturation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel and bottled unfiltered and unfined after 11 months in barrel. Please decant (or give time!) when drunk young.

Maturation:
11 months, French oak 225L & 500L barrels, and 2000L Foudre. 15% new wood in total.

Tasting Note:
Black pepper, crushed ripe berry, and tobacco aromas linger on the nose. This juice is every bit of full-bodied on the palate. Well integrated tannin gives the wine a silky texture. Flavors of blackberry, herb, and spice layer throughout and into the long silky finish. This is a big wine that can take on another 10+ years of age and will need some serious decanting if consumed early. 30 minutes of decanting will allow the wine to open beautifully.  

   Review:

Swartland (13.5%) Seven different vineyards on a combination of granite, schist and iron soils make up the blend of this brilliant, textbook Syrah. Running to 35,000 bottles, it has a touch of new oak, wonderful fragrance and perfume, some whole bunch grip and a smoky, brambly mid palate. 2017-23 - Tim Atkins 94 Points

"The 2015 Syrah includes two additional vineyards on granite soils after the 2015, whilst the whole bunch component is back up to 60%. It has a clean and precise bouquet with floral-tinged red berry fruit (red cherry and wild strawberry), nicely focused and developing more intensity with aeration. The palate is very well balanced with crisp acidity, fine structure, much more detail than the 2014 and I think that is down to the higher whole bunch proportion, the sense of energy flowing through on the long finish. Compared to the 2014 Syrah, I much prefer this: more freshness and complexity. - Neal Martin"
- Robert Parker's Wine Advocate (Issue #230, April 2017), 93 pts

 

 Wine Advocate: 93 94 Points
Millstone Cellars Farmgate Cider NV

Apple Varietals: 60% Jonathan 20% Northern Spy 20% Stayman Winesap

20 Barrel blend of our more tart and tannic apple varietals Jonathan, Northern Spy, and Stayman Winesap. A selection of mainly 100% wild yeast fermented ciders and with a portion of the blend being exclusively ground harveted to encourage rustic/funk forward qualities.
Bottle conditioned with house made ice cider.

ABV: 8.0% 
Sweetness: Dry 
Carbonation: High 
Acidity: Med 
Gluten Free
Bottle Conditioned

Pairs with Pork, Funky Cheeses, White Fish, Charcuterie

  • back
Categories








Pricing






Countries




view More...











view Less...
Regions




view More...











































































































































view Less...
Grape Types




view More...



























































































































view Less...
Wineries




view More...








































































































































































































































































































































































view Less...
Ratings





Organic/Free Shipping


Keermont Cabernet Sauvignon 2014

The 2014 vintage is the maiden release of Cabernet Sauvignon from Keermont Vineyards. All the grapes come from their Cottage Lane Vineyard on the mid-slopes of the Helderberg. This vineyard is situated on the crest of a ridge (320m above sea level) so has aspects ranging from East through North to West. It is very exposed resulting in small vines with low yields. This has allowed them to make a relatively fine grained Cabernet, but the clay soils translate to a wine with power, tension and fresh acidity.

Rich crimson red color. The nose is a complex mix of savoury notes: crushed herbs, violets, sandalwood, leather and some lovely bright red fruit. The palate is fine and yet powerful. Lush spicy red fruit is complimented by blueberry and bramble notes. Powerful tight-knit tannin and a very linear acidity afford the wine a long succulent finish. Drink 2017-2030

All grapes used in producing their wines are grown on Keermont Vineyards. Small parcels of grapes are specifically selected according to ripeness, harvested by hand and vinified separately. This process is carried out gently and naturally in open top fermenters using traditional methods only. This wine spent 22 months maturing in 225 Litre French oak barrels before being bottled by hand without filtration. They produced just 3654 bottles. The wine was bottle matured in the Keermont cellar for a further 18 months before release.

VINTAGE REPORT
The season’s winter was generally mild, but became cold and wet towards spring time. Keermont experienced record rainfall and even snow on the mountains during August 2013. This allowed for good vine growth during the spring, but also increased the mildew pressure and resulted in an unusually large insect population. Fortunately neither of these had a major impact on our crop. Our soils stayed moist throughout the growing season thanks to moderate temperatures and we hardly had to irrigate at all before harvest. A series of heat waves in early February jolted us into harvest action. The vines, which had been very nurtured by all the moisture, suddenly started to show some signs of stress and we needed to pick quite a few of the blocks over a short period. The favourable growing conditions contributed to a healthy crop of 150 tons for Keermont Vineyards.

ANALYSIS
Alc: 15.0 %
pH: 3.69
TA: 5.58g/L
RS: 1.72 g/L TSO2: 63 mg/L VA: 0.82 g/L


Review:

"This is the first vintage of this varietal Cabernet, grown on red clay loam soils at 300 metres. The vines are still quite young, but it’s a superb début, with subdued oak, savoury, perfumed top notes, fine-grained tannins and pure cassis and wild herb flavours. One to watch. 2019-25."

- Tim Atkin (South Africa 2017 Special Report), 93 pts


"The 2014 Cabernet Sauvignon is a new addition to the Keermont range. It comes from a single, low-yielding block, although it will not be labelled as such, from loamy soils around 300 meters above sea level. Most of the maturation is in 225-liter barrels with around 20% new oak. It has a straightforward bouquet, perhaps not quite as personality-driven as the Cabernet Franc at the moment, but developing pleasing graphite/pencil box scents with time. The palate is medium-bodied with crisp tannin, good body and presence in the mouth with that graphite theme continuing from the aromatics. Well balanced and harmonious towards the finish, I would afford this a couple of years in bottle to develop more varietal character. - Neal Martin"

- Robert Parker's Wine Advocate (Issue #230, April 2017), 91 pts

 Wine Advocate: 91 93 Points