Mullineux, Straw Wine 375ml 2017South Africa, Swartland
'Unbeaten 5-star track record, 8 of 9 vintages. Intense & concentrated, 310g/l sugar for 17 chenin, beguiling complexity, sweet, fruity & savoury layers. Apricots, barley sugar, almond oak seam, the piercing acidity keeps it pure, vibrant.' – Platters Wine Guide 2019, 5*
'People sometimes overlook the Mullineux’s sweet wine, such as the glories of their reds and dry whites, but it’s always one of the best in the Cape, made from dried Chenin grapes and fermented in old wood. Spicy, tangy, almost Vin Santo-like notes, with pastry, a volatile lift and 309 grams of sugar. 2019-26.' – Tim Atkin MW, SA Special Report 2018, 96/100
'The 2017 Straw Wine comes from two vineyards picked at 22 to 23 Balling and laid out beneath trees at the Roundstone winery, where it dried for three weeks. It was matured for 11 months in neutral oak with around 310gm/L residual sugar and 11 gm/L total acidity. It has a very pure nose of honey, mango, quince and tangerine - very perfumed as usual. The palate is well balanced and strangely, the first facet you perceive is actually the acidity rather than the sweetness. This is very tangy, perhaps fresher than recent vintages, with a persistent, effervescent finish. (375 ml.)' – Neal Martin Report 2018, 94/100
'What to say about the Straw Wine 2017 from Andrea and Chris Mullineux? In a word, it’s massive. From a 37-year-old block of Chenin Blanc on the Kasteelberg and a 40-year-old block on the Paardeberg, grapes are harvested at normal ripeness and then left to dry for two to four weeks, before being fermented and matured for 12 months in old barrels. The nose shows hay, dried apricot and honey while the palate is very sweet and thick textured, tangy acidity lending balance. If you’re one of those people who believe more is more, then this is for you.' – Christian Eedes, Winemag.co.za, 91/100
'Bright yellow gold in colour with a rich, viscous appearance. This is a complex, enticing blend of dried apricots and orange peel, with notes of almonds and honey. The intense mouth-feel is balanced by a clean, fresh and very long finish. Best served chilled at 9 long finish. Best served chilled at 9 to 11 long finish. Best served chilled at 9 to 11 long finish. Best served chilled at 9 to 11 long finish. Best served chilled at 9 to 11 °C.' – Andrea Mullineux, Winemaker
From one parcel of 37 years-old Chenin on the stony Shale and Schist based soils of the Kasteelberg and one parcel of 40+ year-old dry land bush vine Chenin in the decomposed Granite of the Paardeberg. These are the parcels that give them the best acidity at harvest. Grapes were harvested between 26th January and 13th February 2017. Harvested 5 tons/ha = 30 HL/ha. Final yields after drying: 100L/ton = 6HL/ha
Grapes are hand-harvested at normal ripeness level of 23°Brix then left to dry in the shade outdoors for 2-4 weeks. This allows moisture to evaporate naturally from the berries, concentrating sugars, acids and flavour. When the grapes have shrivelled half way to becoming raisins they are crushed and pressed whole bunch, and racked to old 225L barrels. A little sulphur is added to inhibit bacteria but allow the natural yeast to ferment . Fermentation takes ca. 6 months and stops naturally when the yeast cannot ferment further. The barrels are then treated differently: Some are not topped, but allowed to oxidize slowly, to build complexity. Some are topped every few months, but left without sulphur, and the remaining barrels are dosed with sulphur and topped very couple of months to maintain their purity and fruit. After 12 the barrels are racked, blended and bottled unfiltered and unfined.
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