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Live Virtual Auction, 11 - 13 April 2021
De Toren Private Cellar, Meerlust Estate and Mullineux
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About this Item
Established in 2007 by the dynamic husband-and-wife team, Chris and Andrea Mullineux have, in a very short space of time, established Mullineux as one of South Africa’s most celebrated producers. Their track record speaks for itself: Awarded Wine Enthusiast’s International Winemaker of the Year in 2016, Tim Atkin’s SA Winemakers of the Year in 2017 and Five times Platter's Winery of the Year (2014, 2016, 2019, 2020, 2023).
Grapes for our Granite Syrah are sourced from a single parcel of 24 year old dry land, bush vines grown in the decomposed granite of the Paardeberg. This is the parcel of Syrah that gives the best expression of the Paardeberg’s terroir – freshness and perfume.
Provenance
Producer
Critics Ratings
'3 syrahs made the same to highlight terroir: whole bunch, natural ferment, barrel & up to 2,000L foudre 2 years, unfined/filtered. 2015 Paardeberg vines, decomposed granite soils. More perfumed than others, florals & fruit, tightly focused & mineral seamed, great freshness & length. - Platter’s SA Wine Guide 2017, 4.5* (92/100)
'Fans of their wines may disagree about which of the soil-based Mullineux Syrahs is best, but this is always a delight with 100% whole bunches adding texture and spice to what is already an aromatic wine from the Paardeberg. Youthful, focused and very fine, with bright acidity and filigree tannins. 2018-28 '- Tim Atkin MW, SA Special Report 2017, 95/100
'The 2015 Granite Syrah was matured for 18 months in 25% new oak. It has a perfumed bouquet of bilberry and mulberry fruit; white pepper and touches of clove develop with aeration. The medium-bodied palate offers supple tannin, slight earthiness on the entry and truffle and black pepper toward the lightly spiced finish. This is very classy, perhaps just leaning to the powerful side of Swartland Syrah.'- Neal Martin, Vinous, 91/100 (Aug 2018)
'Light, minerally nose. Very racy and lively. Lots of sinew and stony stuff to suck on. Appetising, but for food.' - Jancis Robinson, JancisRobinson.com, 17/20 (Oct 2017)
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