Mullineux Family Wines was established in 2007 by Chris and Andrea Mullineux. Within a very short time period the winery established itself as one of South Africa’s most celebrated wine brands, both locally and on the international front. By 2019 they had received twenty five 5 star ratings from Platter’s South African Wine Guide, as well as being awarded Platter’s Winery of the Year in 2014, 2016 and 2019. In addition, Andrea Mullineux was named Wine Enthusiast’s 2016 International Winemaker of the Year and in 2017 Chris & Andrea were Tim Atkin’s South African Winemakers of the Year. In 2013 Analjit Singh joined forces with Chris and Andrea and the company was renamed Mullineux & Leeu Family Wines.
Each parcel of grapes is chilled in our cold room then 90% added as whole bunches to tank and the remainder is added destemmed. Minimal SO2 is added and, as with all our wines, no further additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are kept below 28 °C. Fermentation lasts 7 to 10 days after which 3 to 7 weeks (also depending on tannin development) skin contact is given. The wine is then pressed to barrel for malolactic fermentation and maturation. Each parcel is racked in Spring to blend the wine, which is then returned to barrel and later bottled unfiltered and unfined. Aged 14 months in French oak 225L and 500L barrels and 2000L Foudre,15% new.