2020 Mullineux Signature, Syrah, 6x750ml

2020 Mullineux Signature, Syrah, 6x750ml

Sustainable, Vegan, Vegetarian
Alcohol: 13%

Founded by Chris and Andrea Mullineux in 2007, this winery is now one of the most lauded in South Africa. Named ‘Winery of the Year’ four times by the Platter Guide in 2014, 2016, 2019 and 2020, Mullineux were also Tim Atkin MW’s ‘South African Winemakers of the Year’ in 2016. They chose the town of Riebeek-Kasteel, just west of Malmesbury in the Swartland, for its old vineyards on granite and schist soils, reasoning that, with such quality fruit, they would be able to make outstanding wines. It is an understatement to say they have been proved right.

Availability: In stock

Case size: 6 / Bottle size: 750ml

Duty Status
From £120.00

Critics Score: 94

Publication: Tim Atkin MW

Drinking Dates: 2023-2029

Schist soils on the Roundstone estate supply the core of this wonderful, textbook Swartland Syrah from a power couple who understand the variety as well as anyone in the Cape. Engagingly aromatic, with evident 90% whole bunches, notes of blood, black olive and garrigue and a core of succulent dark berry fruit. Wonderfully drinkable.
A blend of sustainably-farmed parcels from across the Swartland. Four parcels are planted on the stony shale and schist-based soils of the Kasteelberg, which contribute mineral freshness to the final wine. Two parcels of dry land, bush vines grown in the decomposed Granite of the Paardeberg add bold fruit. The final parcel comes from the iron rich soils west of Malmesbury. The vines are aged between 22 and 30 years.

Each parcel of grapes was chilled in Mullineux's cold room. 90% of the fruit was added as whole bunches to tank and the remainder was destemmed. Minimal SO2 was added and, as with all their wines, no further additions were made. To begin with, punching down was carried out once daily. After about four days, fermentation began with indigenous yeasts and the cap was then punched down once or twice a day, depending on extract and tannin development. Temperatures were kept below 28°C. Fermentation lasted between seven and ten days. After this, the wine remained on its skins for three to seven weeks. Ageing took place in 225 litre and 500 litre French oak barrels, of which 15% were new, and a 2000 litre Foudre for 14 months.