" We don't sell the wine without touching the vine "
Mullineux White Blend 2013
No longer available.
| Country: | South Africa |
| Region: | Swartland Region |
| Winery: | Mullineux Family Wines |
| Grape Type: | Chenin Blanc |
| Organic: | Yes |
| Vintage: | 2013 |
| Bottle Size: | 750 ml |
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The Stone Corral Vineyard is planted on a southeast slope on the west side of the Edna Valley which has an east/west orientation opening up to the Pacific Ocean from Morro Bay and Pismo Beach. Approximately 120 to 300 feet above sea level, the climate is strongly influenced by the ocean providing ideal temperate growing conditions for Pinot Noir. Early spring warming, mild summer temperatures and late arriving cold fall temperatures and rain provide a long growing season for the development of rich color, concentrated and complex flavors. Soil profiles vary between blocks from sand, sandy loam, loamy sand, pebbly sandy clay loam, all fine angular blocky , including decomposing sandstone layers and numerous fossil rocks. The soils are well drained and marine in origin, resulting in an elegant Pinot Noir with extraordinary attributes.
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Wine analysis – 13.7% Alcohol, .69 TA, 3.5pH
- A barrel select Stone Corral Vineyard bottling, utilizing the finest blocks and clones of the 2013 vintage
- Blend of clones 115, 777 and 667 on 101-14 and 3309 rootstalks
- Hand harvested, cold fruit from night picks during the month of September 2013
- Yield about 2 tons per acre between 23.8 and 24.5 ° Brix
- Destemmed with nearly 100 % whole berries remaining
- Fermented in small open top tanks
- 4 day cold soak, average 14 day fermentation, peak temperature 83°
- Hand punched down several times daily as needed
- Pressed off just dry, tank settled then racked to barrels
- Aged in small French oak barrels for 18 months
- Once the fresh wine is transferred from the press pan, all moving of the wine is done with inert gas pressure.
When handling the wine, care is taken at all opportunities to avoid shear.
"This bottling comes from the best blocks and barrels from this single vineyard, co-owned by a number of Edna Valley luminaries. The result is stunning, with baked raspberry, strawberry, maple, and peppery bacon aromas comprising a spicy, exotic nose. Black plum fruit melds with white pepper and crushed herbs, diving into tangy strawberry and sandalwood incense notes on the finish. - Matt Kettmann"
- Wine Enthusiast Magazine (April 1st 2017), 95 pts
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The effervescence of Rare Millésime 2013 is tinged with an intensely bright, light golden color. The nose, at first subtle and clean, emerges in two stages combining tonicity and elegance. It all begins with the delicacy of white flowers, a hint of black tea and touches of citrus, kiwi and kumquat. Then, notes of lime blossom, green tea and fern give way to aromas of white fruits such as greengage plums. Touches of chestnut honey, sweet spices, vanilla and marzipan round off the wine's rich bouquet. The two facets of Rare Millésime 2013 are confirmed in the mouth: smooth and vibrant, indulgent and dynamic. After hints of meringue, whipped cream and marzipan, kumquat, blood orange and kiwi then provide a refreshing tonicity. On the finish, the comforting texture of Rare Millésime 2013 appears as an aromatic and smoky indulgence punctuated by a freshness and a subtle bitterness. Rare Champagne's iconic signature of tropic minerality is expressed differently in Rare Millésime 2013, extended by a plump and prolonged aftertaste.
Reviews:
Originally a part of the legendary Piper-Heidsieck Champagne house, Rare is moving their Champagne Millésime to a new brand and want it to stand alone. (Think Delamotte and Salon.) The 13th vintage for this cuvée, the 2013 Champagne Millésime is a blend is 70% Chardonnay with the rest Pinot Noir, with the majority of the blend coming from the Montagne de Reims Grand Cru and Premier Cru. A bright yellow hue, its aromatics are exquisite and well-balanced, with fresh notes of key lime, candied apple, fresh croissant dough, fresh pineapple, and honeysuckle. Medium to full-bodied, it fills the palate with a rounded and supple texture and a pillowy mousse. It’s long on the palate and has a silky personality as well as a long, pristine finish. It has fantastic balance of decadence and freshness, and I could drink this all day. It’s going to have a long drinking window. Drink 2024-2044 and beyond. Disgorged December 2022.
-Jeb Dunnuck 97 Points
Like a stallion out of the gate, this shows an initial explosion of power, in the form of mouthwatering flavors and fine texture, before quickly settling into an elegant gait. The racy acidity is seamlessly knit, buoying the lacy mousse and flavors of cassis, toasted brioche and tangerine, with accents of candied ginger, hazelnut and fleur de sel lingering on the long, creamy finish.
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A meticulous attention
The lots for BriO often need more work: more leaf pruning, some green harvest, for example on the young vines, to help them to deal with the weather conditions.
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It is on purpose if the bottles of BriO are different from the ones of Cantenac Brown: we want BriO to become a brand on its own, and it’s true that we talk much more about “BriO” than about “BriO de Cantenac Brown”.
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“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo.
About the Vineyard:
The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752 It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.
Tasting Notes:
Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices, liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety
Food Pairing:
This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.
Review:
The purity of this wine is pretty phenomenal with blackberries, strawberries, fresh flowers and licorice. Hints of tar. It’s full-bodied, yet composed and compact with ultra fine tannins and a long, flavorful finish. Very structured. Try after 2024.
-James Suckling 97 Points
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One of the legendary Dominus, the 2021 Cabernet Sauvignon is unquestionably in the same league as the 2018, 2016, 2015, 2013, 2010, and 1991, and to my mind, wine simply doesn't get any better. Sporting a dense purple hue as well as an incredible perfume of blackcurrants, crushed stone, cedar pencil, smoke tobacco, and baking spices, it s rich, full-bodied, and voluptuously textured, with ripe yet building tannins. It reminds me slightly of the 2010 (maybe the 2013), and I suspect it will have a similar evolution. Hide bottles for 7-8 years, and it will evolve gracefully for 30+ years. Hats off to the team of Christian Moueix and director Tod Mostero.
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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.
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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.
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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,…
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"The core of this wine, which subsequently spent 52 months on lees, comes from the 2015 vintage and shows the ageing potential for which Colmant bubblies are famous. Savoury, fresh and intense, with plenty of colour, added complexity from reserve material, notes of aniseed and citrus peel and a fine, refreshing finish. 2021-25"
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- I-WineReview 92 pts
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Domaine Jean Grivot Nuits-Saint-Georges Premier Cru Aux Boudots is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
Nuits-Saint-Georges Aux Boudots 1er cru lies in the “Zone Vosnoise” or northern end of Nuits-Saint-Georges just below Les Damodes. It borders Vosne-Romanée Aux Malconsorts 1er just to its north. Its position slightly lower on the slope with deep soil full of pebbles results in a richer and fuller wine.
The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 30-60% for the premier crus.
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 30-60% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Reviews:
‘The 2020 Nuits Saint-Georges Aux Boudots Ter Cru has the best aromatics among Grivat Nuits Saint-Georges with very well defined red berry fruit, briary and lignt sous-bois aromas. The palate is medium-badied with fine-grain tannins, slightly savory on the entry, fresh and saline on the finish. This has real verve and class, though it will benefit from time in bottle
-Vinous 93-95 Points
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Chateau Castegens Cotes de Bordeaux Castillon is made from 80% Merlot, 18% Cabernet Franc and 2% Cabernet Sauvignon.
The wine boasts an intense, deep and lively red color. The nose offers black fruit, blackberry, cigar box, licorice, some delicate and integrated oak flavors as well. The mouth is full of fruit flavors, spice and fine toasty flavors. The structure is rich, but the tannins are well integrated already. The finish is long and a slight mintiness give the wine a great length and some purity.
Pairs great with meat and vegetables on the grill.
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