Craven Vintage 2024 Mixed Case

Stellenbosch - Rocky Koffieklip
Grown by: Deon Joubert
100% Grenache Noir

Destemmed, stainless steel fermented, light extraction, 8 months concrete aged.

"Teasing aromatics of red and black berries, flowers, spearmint and fynbos. The palate is lean and fresh, the finish dry – much to like but there’s a sense that future vintages will be even more convincing as the vines become more established." Christian Eedes, Winemag.co.za

Stellenbosch - Granite and sand
Karibib Vineyard
Grown by: Jozua Joubert
100% Chenin Blanc

Whole bunch pressed, concrete fermented and aged in concrete.

"This wine offers aromas of quince, peach, and soft citrus. The palate delivers impressive flavor intensity, balanced by punchy acidity, while the finish is deeply savory with a slight grip. It showcases the fruit density expected from old vines, complemented by precise, focused winemaking. 93/100"
- Christian Eedes, Winemag.co.za

Stellenbosch - Granite and sand
Grown by: Danie Carinus
100% Chardonnay

Whole bunch pressed, fermented in oak, then finished in concrete for 7 months.

"This wine exudes orchard blossom, lemon, and apple on the nose. The palate is understated but equally precise, with pure fruit and racy acidity leading to a dry finish. 93/100"

- Christian Eedes, Winemag.co.za

A favourite of ours: the skin-fermented Craven Pinot Gris. Copper-coloured, uber-aromatic, super-refreshing and straight-up delicious.

This continues to be the Cravens' most iconic wine. As the vineyard ages the wine continues to become more exotic, floral and aromatic. The winemaking techniques have been refined over time in order to exhibit increased weight and texture on the palate with no loss of freshness or vitality.

"From a Polkadraai Hills vineyard. Six days of skin contact (slightly less than usual) before maturation lasting seven months in concrete tank. Pale red in colour. Rose, musk, spice, raspberry and orange on the nose while the palate has more grunt than usual without being inelegant – dense and pleasantly creamy in texture, bright acidity lending verve, the finish gently savoury. 93/100." Christian Eedes, Winemag.co.za

100% Cinsaut from a single vineyard in Stellenbosch. The fruit is de-stemmed and fermented on skins for 7-10 days and aged in concrete until bottling after 9 months.
"From two Helderberg vineyards, one planted in 1978 and the other in 1988. The nose shows red and black cherry, maybe some plum, potpourri, earth and spice. Good fruit concentration, snappy acidity and powdery tannins. Intensely flavoured and well balanced, this is substantial without sacrificing vitality. 93/100" Christian Eedes, Winemag.co.za