# Schist - Roundstone Chenin Blanc (2024)

- **Producer:** Mullineux
- **Colour:** white
- **Type:** still
- **Grapes:** Chenin Blanc
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €85
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, peach, nectarine, pineapple, melon, orange, butter, cream, honey

## About this wine

Established in 2007 by Chris and Andrea Mullineux, this estate has quickly become one of South Africa's most celebrated wineries, earning Platter's South African Winery of the Year an unprecedented five times. Located in the Swartland region, their Single Terroir series is a dedicated exploration of how different soil types influence the Chenin Blanc grape. The 'Schist' bottling comes from the Roundstone home estate on the slopes of the Kasteelberg mountain. Here, the stony, angular schist soils naturally restrict vine vigor, forcing the old, dry-land farmed bush vines to produce tiny, highly concentrated berries.

## Interesting facts

- Mullineux has been named Platter's South African Winery of the Year an unprecedented five times.
- The schist soils force the vines to grow tiny berries with thick skins, creating a naturally structured, phenolic white wine.
- Only 4,360 bottles of this highly limited single-terroir Chenin Blanc were produced in the 2024 vintage.

## Food pairing

This full-bodied, highly structured Chenin Blanc possesses both intense concentration and high acidity, making it an exceptional partner for rich, textured dishes. The wine's natural phenolic grip and high acidity cut through the fat of pork belly or buttery lobster, while its complex flavor profile complements slightly sweet or spiced elements like apple compote or mild curry.

## Wine making process

The winemaking process is designed to let the unique schist terroir speak clearly. Grapes are hand-harvested in the cool morning hours and whole-bunch pressed directly to barrel. Fermentation occurs spontaneously with indigenous yeasts, without any commercial additions. The wine is then aged on its lees for 11 months in neutral French oak barrels, allowing it to build texture and complexity without oak dominance. It is bottled unfiltered and unfined to preserve its natural structure.