- Tasting Notes & Technical Details
Vegan, Vegetarian, Practising Organic
Produced by Chris and Andrea Mullineux, the Kloof Street wines represent balance, freshness and superb value. They act as the perfect starting point for discovering the Swartland’s wines. It is immediately evident in the glass that as much care goes into these wines as Mullineux’s Single Terroir Syrahs and Chenin Blancs. The philosophy remains the same, sustainable viticulture and restrained winemaking, to produce an authentic expression of the Swartland.
The wines are named after the street where Chris and Andrea lived in Riebeek-Kasteel when they first started making their own wine. Originally renting vineyards and cellar space, they registered their Liquor Licence to their home address, or as Chris puts it – “effectively semi-legally bootlegging out of our garage”. They now make some of the most lauded wines in South Africa, with Kloof Street serving as a reminder of their modest beginnings.
The Swartland Rouge, a blend of 51% Tinta Barroca, 38% Syrah, 6% Grenache, 4% Cinsault and 1% Carignan, is made with fruit sourced from across the Swartland. As testament to their quality, 25% of the grapes are whole bunch fermented and the maceration lasts from four to six weeks. This gives a wine with an alluring perfume, lovely depth and vibrancy on the palate, and a zesty freshness on the finish. It is superb value. The Chenin Blanc is similarly impressive. Sourced from 38-year-old low-yielding (3-6 tonnes per hectare) vines, the fruit is whole bunch pressed then fermented in 85% stainless steel for freshness and 15% old French oak for texture.
This wine is made from three sustainably farmed vineyard parcels from different parts of the Swartland. One parcel is sourced from 40-year-old old vine Chenin Blanc grown on the stony shale and schist-based soils of Kasteelberg, which retains heat well, ensuring even ripening and adds a mineral freshness to the wine. The other two parcels are from old, dry-farmed bush vine Chenin Blanc planted on the decomposed granite soils of the Paardeberg. The age of the vines, along with the dry conditions gives complex fruit with concentration of aroma and flavour.
The 2021 vintage was a good year for both quality and quantity in the Swartland. Winter began late in July, with good rainfall, which replenished water reserves and created the ideal growing conditions.
Grapes were chilled in Mullineux's cold room facility, then pressed as whole bunches before the juice was allowed to settle overnight. Minimal SO2 was added and, as with all their wines, no further additions were made. The juice was then racked to tank (85%) and older French oak barrels (15%), for added complexity and roundness on the palate. Fermentation took place with indigenous yeasts and lasted up to six weeks. The barrels were racked and blended with the tank fermented portion before bottling.
Aromas of sun-ripened pears and wet atone on the nose. The palate has a vibrant acidity balanced by supple texture and pithy character. The finish displays a refreshing, saline edge.