Olerasay 4°

The complex layers of citrus, candied ginger and marzipan will pair exceptionally well with hard cheese and charcuterie.

The vineyards we chose to make this balanced, yet very sweet and incredibly special Straw Wine are naturally very high in acid, flavour and good physical structure. To achieve these qualities, the calibre of the old vine Chenin Blanc planted on the decomposed Granite based soils of the Paardeberg are fundamental. The grapes were hand-harvested between 2008 and 2023 with a yield on average 4 to 6 tons/ha, which translated to 24 to 33HL/ha before the desiccation process. The average post-drying recovery was 10-20%, translating to 2.4 to 6.6 HL/ha.

By picking the grapes at normal ripeness and then drying them in the breezy outside conditions for the desiccation process, we are not just concentrating sugar and flavour, but also increasing the intense, zesty acidity that we feel is so important in making a balanced Straw Wine. After drying for several weeks, the grapes were crushed and pressed to 225L barrels where a long, slow natural fermentation took place. Each year the fermentation stops at a natural balance after 8 to 12 months.

“Wines that transport you to the Swartland.” – Andrea Mullineux Packed with layers of distinctive vibrancy, regional character, great allure and sophistication. Staying true to the Mullineux winemaking philosophy, these wines can be opened and enjoyed upon vintage release, or over two decades from the vintage.