The vineyards, located in the Swartland, used to make this balanced, yet very sweet and incredibly special Straw Wine are naturally very high in acid, flavour and good physical structure. To achieve these qualities, the calibre of the old vine Chenin Blanc planted on the decomposed Granite based soils of the Paardeberg is fundamental.

By picking the grapes at normal ripeness and then drying them in the breezy outside conditions for the desiccation process, not only is sugar and flavour concentrated, but also the intense, zesty acidity is intensified which is important in making a balanced Straw Wine.

After drying for several weeks, the grapes were crushed and pressed to 225 litre barrels where a long, slow natural fermentation took place. Each year the fermentation stops at a natural balance after 8 to 12 months.A vintage Straw

Each vintage a few barrels are selected to go into a complex solera system of barrel-aging that was started with our first Mullineux vintage in 2008.  The fractionally-blended OLERASAY 5º comprises of the 2008 through 2024 vintages.