Description
We whole-bunch press this wine to a concrete tank, where it is left to ferment naturally. We let the wine complete malolactic fermentation and stabilise itself, and the wine is then left on the lees for around 4 months before its first racking. It spends a total of 9 months in barrel before bottling.
Mick and his wife Jeanine started Craven Wines in 2014, sourcing fruit from single vineyard sites in and around Stellenbosch and making “site-specific, honest wines”. Originally from Australia Mick met Jeanine whilst working in Sonoma, California, before both moving to South Africa in 2011.
