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Granite Syrah

Mullineux, Granite Syrah 2016

R995

6 in stock

Notes

Mullineux is a highly focused family winery based near the village of Riebeek Kasteel, in the Swartland region of South Africa. They produce a select range of hand-crafted wines from the Granite and Shale based soils of the area.

Tasting notes:
'The 2016 Granite Syrah has slightly darker fruit than the 2015 and is rather floral on the nose in comparison. The palate is medium-bodied with supple tannin, a fine bead of acidity and blackberry, tobacco and light graphite notes toward the spicy finish. This, I think, has the upper hand over the 2015 and is very promising.' – Neal Martin Report 2018, 93/100

'A most compelling nose – a top note of fynbos before red and black fruit plus a little bacon. The palate displays excellent fruit definition and fine tannins giving it lovely presence and texture. So beautifully balanced and all of apiece.' – Christian Eedes, Winemag.co.za, 96/100

'The GRANITE Syrah is the most perfumed and elegant of our single-terroir Syrahs. The nose has floral and fresh loganberries notes. The palate is medium to full bodied and delicately spicy, with some young mulberry leaf and fruit character. The tannins are fine-grained and there is a fresh, natural acidity. Ageing potential 15 - 25 years. Decanting recommended.' – Andrea Mullineux, Winemaker

Viticulture:
Grapes for their 2016 GRANITE Syrah were sourced from a single parcel of sustainably farmed 22 year old dry land, bush vines grown in the decomposed Granite of the Paardeberg. This is the parcel of Syrah that gives the best expression of the Paardeberg’s terroir – freshness and perfume. Grapes were harvested on the 6th February 2016 with a yield of 4 tons/ha (24HL/ha).

Vinification:
Grapes were first chilled in their cold room then the whole bunches were put into open-top 500L French oak barrels and foot stomped to release some juice. Minimal SO2 was added and, as with all our wines, no further additions were made. After about 4 days, fermentation began with indigenous yeasts and lasted about 10 days. A further four weeks of skin contact was given after which the wine was drained and pressed to barrel for malolactic fermentation and maturation. They pigeaged once a day before, during and after fermentation. In Spring the wine was racked and after a total of 21 months in barrel was bottled unfiltered and unfined. 10 months of aging in bottle was then given before release. 12 months in French oak 500L barrels, 25% new, followed by 9 months in 2nd fill foudre.

Mullineux is a highly focused family winery based near the village of Riebeek Kasteel, in the Swartland region of South Africa. They produce a select range of hand-crafted wines from the Granite and Shale based soils of the area.

Tasting notes:
'The 2016 Granite Syrah has slightly darker fruit than the 2015 and is rather floral on the nose in comparison. The palate is medium-bodied with supple tannin, a fine bead of acidity and blackberry, tobacco and light graphite notes toward the spicy finish. This, I think, has the upper hand over the 2015 and is very promising.' – Neal Martin Report 2018, 93/100

'A most compelling nose – a top note of fynbos before red and black fruit plus a little bacon. The palate displays excellent fruit definition and fine tannins giving it lovely presence and texture. So beautifully balanced and all of apiece.' – Christian Eedes, Winemag.co.za, 96/100

'The GRANITE Syrah is the most perfumed and elegant of our single-terroir Syrahs. The nose has floral and fresh loganberries notes. The palate is medium to full bodied and delicately spicy, with some young mulberry leaf and fruit character. The tannins are fine-grained and there is a fresh, natural acidity. Ageing potential 15 - 25 years. Decanting recommended.' – Andrea Mullineux, Winemaker

Viticulture:
Grapes for their 2016 GRANITE Syrah were sourced from a single parcel of sustainably farmed 22 year old dry land, bush vines grown in the decomposed Granite of the Paardeberg. This is the parcel of Syrah that gives the best expression of the Paardeberg’s terroir – freshness and perfume. Grapes were harvested on the 6th February 2016 with a yield of 4 tons/ha (24HL/ha).

Vinification:
Grapes were first chilled in their cold room then the whole bunches were put into open-top 500L French oak barrels and foot stomped to release some juice. Minimal SO2 was added and, as with all our wines, no further additions were made. After about 4 days, fermentation began with indigenous yeasts and lasted about 10 days. A further four weeks of skin contact was given after which the wine was drained and pressed to barrel for malolactic fermentation and maturation. They pigeaged once a day before, during and after fermentation. In Spring the wine was racked and after a total of 21 months in barrel was bottled unfiltered and unfined. 10 months of aging in bottle was then given before release. 12 months in French oak 500L barrels, 25% new, followed by 9 months in 2nd fill foudre.

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CE 96

Country

ZA

Region

Swartland

Style

Red

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