Grapes for the 2015 Mullineux Schist Syrah were from a single parcel of sustainably farmed 19-year-old vines planted in the stony Shale and Schist soils of the Mullineux farm, Roundstone, on the Kasteelberg. This parcel of Syrah gives the best expression of the schist terroir – density and structure. Whole bunches are put into open-top 500L French oak barrels and foot stomped to release some juice. Fermented with indigenous yeasts and left on the skins for four weeks, with pigeage once per day. The Syrah is aged twelve months in 500L French oak barrels, 25% new, and then an additional nine months in 2nd fill foudre. 10 months of aging in bottle before release. ABV 13.5%, pH 3.78. 434 cases produced.
Info
Producer:
Vintage:
2016
Country:
South Africa
Region:
Swartland
Variety:
Syrah
Color:
Red
Farming Practice:
Sustainable
Sizes Available
| Full Bottle | ZA-MUL-22-16 | 6/750ml |
Resources
Press & Reviews
Spectator
Score
93
Date
2019-01-30
"Ripe and still a bit compact, with a core of plum paste and raspberry preserve notes still coiled up. Lots of mouthwatering anise, apple wood and tobacco elements are milling around, giving this cut and energy. Just needs time to unfurl fully. Best from 2022 through 2026. 775 cases made, 25 cases imported."
Vinous Media
Score
93
Date
2018-08-30
"The 2016 Schist Syrah Roundstone has a more feminine, nuanced bouquet than the 2015, with darker berry fruit and white pepper and clove emerging with time. The focused palate is medium-bodied with fine-grained tannin. The 100% whole bunches lend real mineralité and je ne sais quoi on the finish. This is one of the most impressive of recent releases."
Wine & Spirits
Score
96
Date
2019-02-01
"Andrea and Chris Mullineux have been exploring Swartland’s varied soils since they settled in Riebeek Kasteel in 2007. Their explorations have led to an array of single-parcel wines, like this one, off a parcel of 17-year-old vines rooted in shale and schist on the Kasteelberg. The 2016, foot-stomped as whole bunches in open-topped barrels and fermented with ambient yeasts, spent four weeks on the skins before it was pressed and racked into barrels, where it rested 21 months. There’s not a hint of wood in the wine: It’s all pure raspberry flavor, spicy and rich, complemented by fine-grit tannins that give it heft and substance. Notes of herbs, earth and tapenade suggest parallels to the Rhône, though it radiates a different sort of warmth. While it’s elegant and restrained, a pleasure to drink now, it has the structure to hold it for another 15 years."