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

Wine is always bottled however a few barrels were selected to go into a complex Solera system of barrel-aging that was started with the first Mullineux vintage in 2008. The first iteration of OLERASAY 1º was a fractional blend of 2008 to 2014 when it was different enough from the vintage Straw Wine, followed by the 2º in 2020 and the 3º in 2022.

The respective fractionally-blended OLERASAY 4º comprises of the 2008 through 2023 vintages, which is incredibly complex, bringing unstoppable length and freshness.