Founded by Chris and Andrea Mullineux in 2007, Mullineux is one of the most lauded wineries in South Africa, having been named ‘Winery of the Year’ five times by the Platter Guide (in 2014, 2016, 2019, 2020 and 2023). Chris and Andrea chose the town of Riebeek-Kasteel, just west of Malmesbury in the Swartland, due to its old vineyards planted on granite and schist soils. They reasoned that, with such quality fruit, they could make outstanding wines. It is an understatement to say they have been proved right.
The Swartland is warm and dry in the summer, benefitting from a cooling afternoon breeze from the Atlantic Ocean, which borders the region to the West. Disease pressure is low, which, in turn, means spraying is kept to a minimum. The fashion for monoculture in the 1970s and 1980s bypassed the Swartland. As a result, most of the vineyards that Chris and Andrea own, or lease are planted with numerous native species like fynbos. These provide a home for native insects, which act as predators of other insects that can damage the vines. Again, this enables spraying to be kept to a minimum. Their estate vineyards are now in conversion to Regenerative Organic, a testament to their longstanding commitment to sustainable viticulture.
Their spectacular Single Terroir Chenin Blancs and Syrahs are produced in limited quantities. Working with three main soil types: granite, schist and iron, Andrea and Chris believe that soil is “the biggest fingerprint” on their wines. All the grapes are harvested at the same ripeness level and vinified identically, meaning the wines are truly expressive of the soils on which they are grown. The ‘Granite’ wines are characterised by elegant, perfumed fruit and nervy acidity, while the ‘Schist’ wine’s shallow, rocky and well-drained soils produce a riper and spicy profile. Conversely, the ‘Iron’ wines tend to be the most structured and fullest-bodied.
‘Old Vines’ White is sourced from eight low-yielding (between four and six tonnes per hectare) vineyards in the Swartland. It is predominantly Chenin Blanc, blended with a touch of Semillon Gris, Clairette Blanche, Grenache Blanc, Viognier, and Verdelho. Fermentation occurs in barrel with 100% malolactic. The wine is then aged for 11 months in a combination of old French oak 500-litre barrels and 2,000-litre foudre.
