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Quartz Chenin Blanc Leliefontein

Mullineux, Quartz Chenin Blanc Leliefontein 2017

R540

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 2017 Quarts Chenin "Leliefontein," matured for 12 months in neutral oak, has a very attractive bouquet not dissimilar to the previous vintage in terms of fruit profile, but perhaps with just a touch more delineation. The lightly spiced, well-defined palate offers crisp acidity and orange peel and dried mango flavors. A crushed stone element defines a finish that feels very long and satisfying. Superb.' – Neal Martin Report 2018, 93/100

'White peach and citrus plus some funky leesy character. The palate is richer than its counterpart above with layers of flavour, seemingly quite moderate acidity and a gently savoury finish. Has a slight rusticity about it which only adds interest to the drinking experience.' – Christian Eedes, Winemag.co.za, 92/100

'This QUARTZ Chenin has a citrus blossom nose. The palate has some mineral, saline character and a spicy pepperiness. There is a lively acidity with a fresh grapefruit pithiness, a focused mid-palate and a phenolic grip on the finish. Ageing potential 10 - 20 years. This wine will show optimally if decanted when within the first 3 years after bottling.' – Andrea Mullineux, Winemaker

Viticulture:
Grapes for their 2017 QUARTZ Chenin were from a single parcel of sustainably farmed 36 years old vines planted in a quartz kloof on the Kasteelberg. This parcel of Chenin gives the best expression of this quartz terroir on the Kasteelberg – fresh minerality with lovely texture.

Vinification:
Grapes were first chilled in their cold room then pressed whole-bunch and the juice allowed to settle overnight. Minimal SO2 is added and, as with all their wines, no further additions are made. The juice is then racked to barrel for fermentation which is with indigenous yeasts and lasts for about 4 weeks. The wine is left in barrels, on its lees, until spring, during which time malolactic fermentation has completed. The barrels are racked and blended just before the following vintage and bottled unfiltered. 11 months in 3rd and 4th fill French oak barrels.

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 2017 Quarts Chenin "Leliefontein," matured for 12 months in neutral oak, has a very attractive bouquet not dissimilar to the previous vintage in terms of fruit profile, but perhaps with just a touch more delineation. The lightly spiced, well-defined palate offers crisp acidity and orange peel and dried mango flavors. A crushed stone element defines a finish that feels very long and satisfying. Superb.' – Neal Martin Report 2018, 93/100

'White peach and citrus plus some funky leesy character. The palate is richer than its counterpart above with layers of flavour, seemingly quite moderate acidity and a gently savoury finish. Has a slight rusticity about it which only adds interest to the drinking experience.' – Christian Eedes, Winemag.co.za, 92/100

'This QUARTZ Chenin has a citrus blossom nose. The palate has some mineral, saline character and a spicy pepperiness. There is a lively acidity with a fresh grapefruit pithiness, a focused mid-palate and a phenolic grip on the finish. Ageing potential 10 - 20 years. This wine will show optimally if decanted when within the first 3 years after bottling.' – Andrea Mullineux, Winemaker

Viticulture:
Grapes for their 2017 QUARTZ Chenin were from a single parcel of sustainably farmed 36 years old vines planted in a quartz kloof on the Kasteelberg. This parcel of Chenin gives the best expression of this quartz terroir on the Kasteelberg – fresh minerality with lovely texture.

Vinification:
Grapes were first chilled in their cold room then pressed whole-bunch and the juice allowed to settle overnight. Minimal SO2 is added and, as with all their wines, no further additions are made. The juice is then racked to barrel for fermentation which is with indigenous yeasts and lasts for about 4 weeks. The wine is left in barrels, on its lees, until spring, during which time malolactic fermentation has completed. The barrels are racked and blended just before the following vintage and bottled unfiltered. 11 months in 3rd and 4th fill French oak barrels.

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NM 93

Country

ZA

Region

Swartland

Style

White

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