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Mullineux Family Wines Kloof Street Swartland Rouge 2012

Other Red Blends from South Africa
  • RP90
13.5% ABV
  • WS90
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13.5% ABV

Winemaker Notes

This blend of Southern Rhone varieties has a perfumed nose of violets, spice and purple fruit. Themedium to full bodied, food-friendly palate is finely textured with firm but approachable tannins, and a fresh, energizing finish.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2012 Kloof Street Rouge is a blend of 83% Syrah, 13% Cinsault and 4% Carignan with 10% whole bunch. Minimal sulphur is used before the wine is raised in used French barriques for 11 months. It has a light, well-defined bouquet with blackberry, raspberry leaf and a touch of cold black tea that is nicely defined, though it would benefit from more vigor. The palate is well-balanced with creamy red berry fruit on the entry. The acidity is nicely judged and it gently builds to a fresh strawberry, orange zest and white pepper finish that linger nicely, but not too long, in the mouth. This is a very fine Kloof Street – probably better than previous vintages.
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Mullineux Family Wines

Mullineux Family Wines

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Mullineux Family Wines, South Africa
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We are a small, highly focused Family winery based in the village of Riebeek Kasteel producing a select Family of hand-crafted wines from the granite and shale based terroirs of the Swartland Region of South Africa.

The Swartland is a beautiful and wild place. The landscape is a series of rolling hills, with a few significant outcrops of rock that form the Paardeberg, Riebeek Kasteel and Piketberg Mountains. It is not an easy place to establish vines, and is a region that has as much of an influence on the vineyards and people who farm there as the people have on the land itself. This brings to mind what film director David von Ancken has to say about the old American West: "The primal, universal power of the landscape strips away everything but the truth of men's souls." In much the same way, we feel the Swartland landscape bares the souls of grape vines, and in those varieties that can take the ruggedness, true personality of site is revealed.

South Africa

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The South African wine renaissance is in full swing. Impressive red and white bargains abound. South Africa has a long and rich history considering its status as part of the “New World” of wine. In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century. Today, however, it is increasingly responsible for high-quality wines that are helping to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot, but the Benguela current from Antarctica provides the brisk ocean breezes necessary for steady ripening. Similarly, cooler high-elevation vineyard sites offer climatic diversity.

South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for earthy, gamey reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah, or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following behind.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

VWB8732112_2012 Item# 130818