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Craven Wines
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Uncharted Wines

Craven Wines

The Chenin Blanc comes from the Polkadraai Hills area of Stellenbosch, planted on sand and granite which imparts a real inherent saltiness and freshness in white wines.
Whole bunch pressed into neutral 500l barrels for fermentation and malolactic to take place. Lees aged for 4 months before racking. 9 months in barrel before bottling.


Picking a site was key to producing the Chardonnay, as Mick and Jeanine wanted a wine which kept its freshness and had an element of saltiness. Pressed into tank for an overnight soak on skins, before being moved into 500L old oak for 7 months.

 

Pinot Gris is rare in Stellenbosch. The fruit comes from the Newlands Farm planted on granite and sand with chunks of ‘koffieflip’. Grapes are fermented like a red wine to preserve the colour and flavour trapped in the skins. Fully destemmed and fermented in open top fermenters with 6 days on the skins.

Fully destemmed before fermentation to preserve acidity and matured in 500l neutral oak barrels. The Cinsaut comes from the Rustenhof Farm in Faure. Vines are dry-farmed bush vines and planted on granite and sand.



Syrah is one of Mick and Jeanine's favourite varieties, and this particular parcel is from a farm in the Devon Valley. The vines are planted on deep, rich, red soil with a high clay content. Fermentation is done whole bunch, with a little foot pressing to extract a little juice. Grapes were pressed after 9 days before spending 10 months in old puncheons. 

 

Producing a Cabernet Sauvignon was never part of the plan for Mick and Jeanine, but when a small parcel of grapes became available on the Karibib farm, with a relatively low sugar level, they could not resist. Made with 100% Whole Bunch, pressed off a little early so as not to leave too much tannin. Elevage was in 225L barrels for 10 months. At only 12.25% alcohol this is a pretty remarkable wine.


Craven Chenin Blanc 2019

The Chenin Blanc comes from the Polkadraai Hills area of Stellenbosch, planted on sand and granite which imparts a real inherent saltiness and freshness in white wines.
Whole bunch pressed into neutral 500l barrels for fermentation and malolactic to take place. Lees aged for 4 months before racking. 9 months in barrel before bottling.


Craven Chardonnay 2020

Picking a site was key to producing the Chardonnay, as Mick and Jeanine wanted a wine which kept its freshness and had an element of saltiness. Pressed into tank for an overnight soak on skins, before being moved into 500L old oak for 7 months.

 

Craven Pinot Gris 2020

Pinot Gris is rare in Stellenbosch. The fruit comes from the Newlands Farm planted on granite and sand with chunks of ‘koffieflip’. Grapes are fermented like a red wine to preserve the colour and flavour trapped in the skins. Fully destemmed and fermented in open top fermenters with 6 days on the skins.

Craven Cinsaut 2020

Fully destemmed before fermentation to preserve acidity and matured in 500l neutral oak barrels. The Cinsaut comes from the Rustenhof Farm in Faure. Vines are dry-farmed bush vines and planted on granite and sand.



Craven Syrah 'The Firs' 2019

Syrah is one of Mick and Jeanine's favourite varieties, and this particular parcel is from a farm in the Devon Valley. The vines are planted on deep, rich, red soil with a high clay content. Fermentation is done whole bunch, with a little foot pressing to extract a little juice. Grapes were pressed after 9 days before spending 10 months in old puncheons. 

 

Craven Cabernet Sauvignon 2019

Producing a Cabernet Sauvignon was never part of the plan for Mick and Jeanine, but when a small parcel of grapes became available on the Karibib farm, with a relatively low sugar level, they could not resist. Made with 100% Whole Bunch, pressed off a little early so as not to leave too much tannin. Elevage was in 225L barrels for 10 months. At only 12.25% alcohol this is a pretty remarkable wine.