Mullineux Granite Eikelaan Chenin Blanc 2022


The cooler evenings of the long 2022 growing season, worked in unison with the GRANITE soils to develop upfront yellow citrus blossom, summer fynbos and hints of green tea welcoming one’s senses. This leads to a gorgeous pithy and minerality driven mid-palate and the ever present vibrancy that our Single Terroir Chenin Blancs are known for. As to be expected from its reflective Granitic soils, this wine will showcase a slow and extended linear progression as it ages and will provide the most drinking pleasure if decanted. 

“Floral peach blossom, lemon rind and basil leaf with a touch of green tea and leek soup. A beautiful mouthfeel and dense mid-palate weight.” – Corlien’s notes

ANALYSIS: ALC 12.5% | RS 1.8g/L | TA 6.0g/L

4 in stock

Mullineux was established in 2007, when Chris and Andrea Mullineux settled in the Swartland wine region, 60 kilometers north of Cape Town. 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 2020 the winery had received thirty 5-star ratings from Platter’s South African Wine Guide, as well as being awarded  Platter’s Winery of the Year an unprecedented 4 times in 2014, 2016, 2019 and 2020.

In addition, Andrea was named Wine Enthusiast’s 2016 International Winemaker of the Year and in 2016 Chris & Andrea were Tim Atkin’s South African Winemakers of the Year.

Vineyard Details: 

Hailing from a 46-year-old dry land bushvine vineyard named Eikelaan (“lane of Oaktrees”), our GRANITE Chenin Blanc, is our highest altitude Granite soil vineyard on the Paardeberg. Due to its root formations being able to travel quite deep in the decomposed granite terroir, the canopies remain full and provide cool shade to both the fruit and the vines, thus safeguarding them from temperature fluctuations and sun. This in turn culminates in a Swartland Chenin Blanc with great elevated freshness, retention of perfume and linear ageing.


Harvested by hand in the cool early morning hours, the grapes were whole-bunch pressed to barrel and the juice handled oxidatively, ensuring longevity of the wine once in bottle. Primary and secondary fermentation completed its natural respective cycles without any interference, after which minimal SO2 was added and, inline with our ethos, no further additions were made. The wine was left on the lees in its respective barrels until spring, then racked and blended just before the 2023 vintage and bottled unfiltered.

This wine was matured for 11 months in 4th fill 225L French oak barrels.

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