# Mullineux Straw Wine (2024)

- **Producer:** Mullineux Family Wines
- **Colour:** white
- **Type:** dessert
- **Grapes:** Chenin Blanc
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 7.5%
- **Average price:** €45
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–11 °C
- **Aromas & flavours:** honey, dried apricot, apricot, peach, orange marmalade, cloves, vanilla, orange marmalade, dried apricot, honey, caramel

## About this wine

Mullineux Straw Wine is a dessert wine crafted from 100% Chenin Blanc grapes in the Swartland region of South Africa. The wine's distinctiveness stems from a traditional method of drying grapes in the shade for two to four weeks, which concentrates their sugars, acids, and flavors. This process is akin to Italian 'passito' or French 'vin de paille' styles. The grapes are sourced from old vine Chenin Blanc vineyards, with an average age of 39 to 43 years, planted on Kasteelberg's schist and Paardeberg's granite soils. Mullineux Family Wines, founded in 2007 by Chris and Andrea Mullineux, is dedicated to expressing the Swartland's unique terroir through sustainable farming and minimal intervention winemaking. The winery has received significant acclaim, including multiple Platter's South African Winery of the Year awards.

## Interesting facts

- Grapes are dried in the shade for 2-4 weeks, concentrating flavors.
- Vine age averages over 40 years, contributing to intensity.
- Fermentation uses indigenous yeasts for a natural expression.
- Production is minuscule, making it a rare find.

## Food pairing

The wine's inherent sweetness and concentrated fruit notes are complemented by desserts featuring stone fruits, citrus, and caramel. Its bright acidity cuts through the richness of dishes like foie gras and balances the saltiness of blue cheeses.

## Wine making process

The winemaking process for Mullineux Straw Wine begins with hand-harvesting Chenin Blanc grapes at normal ripeness. These grapes are then laid outdoors in the shade for two to four weeks to desiccate, concentrating their sugars, acids, and flavors. The shriveled grapes are subsequently crushed and pressed whole-bunch. Fermentation takes place in old 225-liter French oak barrels, initiated by natural, indigenous yeasts, and can extend for up to eleven months. Following fermentation, the wine is aged for twelve months in similar old French oak barrels (minimum 5th fill). Production volumes are intentionally kept small, with the drying process significantly reducing the yield per hectare.