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Mullineux Kloof Street Swartland Rouge 2021

Tasting Notes

The wine brims with beautiful dark berry fruit on both the nose and palate. This Swartland medley shows great balance, rounded with hints of holiday spice on the finish. Each variety in the blend adds depth to the wine: the Cinsault brings perfume, Tinta Barocca brings tannin, the Grenache brings fruit character, and the Syrah ties it all together.

Winery: Mullineux
Varietal: Red Blend
SKU: MULSWAROU2021 Categories: ,
Bottle Size: 750 ml
Mullineux Swartland Kloof Street Red 2021

$19.99

Awards/Reviews

92 pts Tim Atkin MW 2023
Consistently one of the best-value reds in the Mullineux portfolio, this is a skilfully judged assemblage of Syrah with 27% Grenache, 9% Cinsault and 7% Tinta Barocca. Showing lots of whole bunch texture and perfume, it combines bramble and red berry flavours with top notes of fynbos and garrigue and a bright, mineral-edged finish. 2023-28

92 pts James Suckling Nov 2023
Pure and juicy red with notes of wild cherries,, violets and cracked pepper. Soft and supple with a medium body and silky, soft tannins. Touch of mint on a delicious finish. Blend of syrah, grenache and cinsault with tinta barroca. Drink now.

4 ½ Stars 2024 Platter’s South African Wine Guide
Succulent & bright 21 (90 pts) from 57% syrah with grenache noir, tinta, cinsault & carignan offers generous red & black fruit mingling with smooth tannins. Made for earlier drinking, but will keep. Very well priced, like 20 (89 pts), 50% in large older oak, year.

Winemaker Notes

Vineyard Notes:
From sustainably farmed vineyard parcels in different parts of the Swartland, up to 48 years in age: Two parcels of Syrah and one parcel of Cinsault and Grenache from the stony Shale and Schist based soils on Roundstone Farm on the Kasteelberg; and one parcel of dry land, bushvine Syrah, and Tinta Barocca planted in the decomposed Granite of the Paardeberg.

Production Notes:
Chilled grapes are destemmed to tank and around 60% whole bunches are added. The must was initially pigeaged once a day and after indigenous yeast fermentation began, the wine was pigeaged twice a day. Temperatures were not allowed to exceed 28 °C and the total maceration lasted just under 4 weeks. The wine was then drained and pressed to barrel for malolactic fermentation. The different parcels were racked in Spring to blend the wine, which was then returned to barrel.

Maturation:
11 months in 3rd and 4th fill French oak 225L barrels & 500L demi-muids.

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