limited stock Mullineux

White Blend

standard courier: 3 working days

Sold by: Mullineux & Leeu Family Wines

R 310

Ready to ship   available2 60 +

750 ml (Standard)



69% Chenin Blanc, 12% Clairette Blanche, 9% Grenache Blanc, 7% Viognier, 3% Semillon Gris


South Africa


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14.00% alc vol Sugar g/l: 1.4
Type: White Wine, White Blend Cellaring Potential: 10 yrs+
Origin: Swartland Appellation: Swartland

Tasting Notes:

This wine has a floral nose with notes of grapefruit and lime and a hint of spice. These continue on the palate which is richly textured and balanced by a fresh acidity. Best served at 10 to 12 °C, this wine will show optimally when decanted in the first 3 years after bottling.





The Swartland is blessed with an abundance of old vine Chenin and we use this as the backbone of our white blend. We then add several small parcels of Mediterranean varieties for complexity, balance and aromatic lift. The grapes come from vineyard parcels in different parts of the Swartland: the stony Shale and Schist based soils of the Kasteelberg, the decomposed Granite of the Paardeberg and the rolling, iron-rich hills west of Malmesbury. Fermentation is in barrel with indigenous yeasts and the wine is aged for 11 months in French oak barrels, 20% new.

From 7 sustainably farmed vineyard parcels in different parts of the Swartland: one parcel of 40 year-old Chenin and a parcel of 10 year old Grenache Blanc on the stony Schist based soils of the Kasteelberg; two parcels of 40-65 year-old dry land bush vine Chenin, one parcel of 43 year old Clairette Blanche and a 59 year old heritage Semillon Gris vineyard grown on the decomposed Granite of the Paardeberg; and a parcel of 20 year-old Viognier on the iron-rich soils of the rolling hills west of Malmesbury.

As each parcel is harvested the grapes are chilled in our cold room. The grapes are then pressed whole-bunch and the juice is allowed to settle overnight. Minimal 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 8 weeks. The wine is left without additional sulphur on its lees until spring. During this time the wine finished malolactic fermentation. The barrels are racked and blended just before the following vintage and bottled unfiltered.

9 months in 3rd and 4th fill French oak 500L barrels and one new 2000L Foudre

Food pairing

Pork belly and scallops, with prune, pea and parmesan.

Seafood Spicy Food White Fish Pork
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