Ann Faure began with Pinot Noir. Now Mick and Jeanine Craven have added a White and Red, turning the project into a complete three-wine range.
The Cravens are best known for their site-specific Stellenbosch wines under the Craven label. Ann Faure gives them room to work differently, exploring new vineyard parcels, varieties and blends while keeping the same hands-off approach in the cellar.
The name is personal. Ann and Faure are their children’s middle names, while Faure also connects to Jeanine’s family farming heritage. Much like the wines, the name brings different parts of their story together.
The label artwork follows the same idea. Designed by Mariette Kotze, the abstract shapes are intended to resemble vineyard parcels from an aerial view. Each bottle reflects the project’s focus on bringing fruit from different Stellenbosch sites together.
In the cellar, the Cravens keep things simple. Fermentations begin naturally, without unnecessary additions, and the only addition is a small amount of sulphur after malolactic fermentation.
The wines are crunchy, light and approachable, but there is plenty happening beneath the very drinkable surface.
Six bottles from Ann Faure, Mick and Jeanine Craven’s young parcel project. From textured Chenin Blanc and Viognier to fresh Pinot Noir and a lighter Cinsaut-led red, this case shows the Cravens’ approachable, hands-off style across three wines.
2 × ‘Ann Faure’ White 2025 by Craven
2 × ‘Ann Faure’ Pinot Noir 2026 by Craven
2 × ‘Ann Faure’ Red 2025 by Craven
A Stellenbosch blend of 87% Chenin Blanc and 13% Viognier.
The Chenin comes from two coastal sites: a 2005 vineyard in the Polkadraai Hills and a 1978 vineyard in Firgrove. A small portion of Viognier from Polkadraai adds extra texture and depth.
Each component was fermented separately in concrete, stainless steel or neutral 500-litre barrels, then aged for nine months. Fermentation took place naturally, with only a small amount of sulphur added after malolactic fermentation.
Fresh and dry, with Chenin’s brightness supported by a broader, more textured palate.
Ann Faure is Mick and Jeanine Craven’s exploration of new Stellenbosch vineyards and varieties, made with the same hands-off approach as their Craven wines.
The Pinot Noir is intended as a lighter, more accessible expression of the variety, with fresh red fruit, gentle savoury detail and fine tannins. Naturally fermented and made with minimal additions, it is a bright, uncomplicated red that can be served slightly chilled.
A fresh introduction to both Stellenbosch Pinot Noir and the Cravens’ winemaking.
A lighter Stellenbosch red made from 85% Cinsaut and 15% Syrah.
The Cinsaut comes from old bush vines in Firgrove and brings freshness and floral character. Bush-vine Syrah from the lower slopes of the Helderberg adds depth and texture.
The varieties were fermented separately in concrete before ageing in concrete tanks and a small proportion of neutral 500-litre French oak barrels. Fermentation took place naturally, with only a small amount of sulphur added after malolactic fermentation.
Fresh, floral and easy to drink, with enough texture to carry it to the table.
Ann Faure: The Lighter Side of Craven
Ann Faure began with Pinot Noir. Now Mick and Jeanine Craven have added a White and Red, turning the project into a complete three-wine range.
The Cravens are best known for their site-specific Stellenbosch wines under the Craven label. Ann Faure gives them room to work differently, exploring new vineyard parcels, varieties and blends while keeping the same hands-off approach in the cellar.
The name is personal. Ann and Faure are their children’s middle names, while Faure also connects to Jeanine’s family farming heritage. Much like the wines, the name brings different parts of their story together.
The label artwork follows the same idea. Designed by Mariette Kotze, the abstract shapes are intended to resemble vineyard parcels from an aerial view. Each bottle reflects the project’s focus on bringing fruit from different Stellenbosch sites together.
In the cellar, the Cravens keep things simple. Fermentations begin naturally, without unnecessary additions, and the only addition is a small amount of sulphur after malolactic fermentation.
The wines are crunchy, light and approachable, but there is plenty happening beneath the very drinkable surface.
Excluding delivery:
R1,230.00Add to basket
‘Ann Faure’ Mixed Case 2026
Six bottles from Ann Faure, Mick and Jeanine Craven’s young parcel project. From textured Chenin Blanc and Viognier to fresh Pinot Noir and a lighter Cinsaut-led red, this case shows the Cravens’ approachable, hands-off style across three wines.
2 × ‘Ann Faure’ White 2025 by Craven
2 × ‘Ann Faure’ Pinot Noir 2026 by Craven
2 × ‘Ann Faure’ Red 2025 by Craven
THE WINES:
R205.00Add to basket
‘Ann Faure’ White 2025 by Craven
A Stellenbosch blend of 87% Chenin Blanc and 13% Viognier.
The Chenin comes from two coastal sites: a 2005 vineyard in the Polkadraai Hills and a 1978 vineyard in Firgrove. A small portion of Viognier from Polkadraai adds extra texture and depth.
Each component was fermented separately in concrete, stainless steel or neutral 500-litre barrels, then aged for nine months. Fermentation took place naturally, with only a small amount of sulphur added after malolactic fermentation.
Fresh and dry, with Chenin’s brightness supported by a broader, more textured palate.
R205.00Add to basket
'Ann Faure' Pinot Noir 2026 by Craven
Ann Faure is Mick and Jeanine Craven’s exploration of new Stellenbosch vineyards and varieties, made with the same hands-off approach as their Craven wines.
The Pinot Noir is intended as a lighter, more accessible expression of the variety, with fresh red fruit, gentle savoury detail and fine tannins. Naturally fermented and made with minimal additions, it is a bright, uncomplicated red that can be served slightly chilled.
A fresh introduction to both Stellenbosch Pinot Noir and the Cravens’ winemaking.
R205.00Add to basket
'Ann Faure' Red 2025 by Craven
A lighter Stellenbosch red made from 85% Cinsaut and 15% Syrah.
The Cinsaut comes from old bush vines in Firgrove and brings freshness and floral character. Bush-vine Syrah from the lower slopes of the Helderberg adds depth and texture.
The varieties were fermented separately in concrete before ageing in concrete tanks and a small proportion of neutral 500-litre French oak barrels. Fermentation took place naturally, with only a small amount of sulphur added after malolactic fermentation.
Fresh, floral and easy to drink, with enough texture to carry it to the table.
READ MORE ABOUT CRAVEN WINES