White Blend consisting of - 87% Chenin Blanc, 13% Viognier

Ann Faure Wines is an exploration of Stellenbosch, its different sites and varieties, and how they work together as a single varietal or as a blend. The name is an ode to Jeanine's family heritage of farming and is also the middle name of their children, a fitting nod to the idea of things being blended together. The label carries the same thought, an abstract rendition of a farm topographic map by artist Mariette Kotze, where separate vineyard sites come together as one.

The wine is built from two granite vineyards in Stellenbosch's cool coastal pocket. One site sits in the Polkadraai Hills on decomposed granite, planted in 2005, and the other lies in the sandy granitic soils of Firgrove, planted in 1978. Chenin Blanc from both sites forms the heart of the blend, joined by a small portion of Viognier from Polkadraai that adds extra texture and depth. Each cuvee is fermented separately in a mix of concrete, stainless steel and 500L barrels, where it also rests for 9 months before bottling. The approach in the winery is very hands off. The juice ferments naturally without any additions, and malolactic fermentation is allowed to run its course so the wine is completely stable. The only addition is a small amount of sulphur after malolactic fermentation.

Tasting Notes: Ann Faure Stellenbosch White 2025 opens with ripe orchard fruit, white blossom and a gentle waxy lift, the signature of old vine Chenin Blanc. The small portion of Viognier adds a soft floral perfume and a suggestion of stone fruit without ever weighing the wine down. On the palate it is light on its feet at 12.15% alcohol, with crisp pear and apple, a touch of honeyed texture and a savoury, mineral edge that speaks of the granite soils. Bright acidity keeps everything clean and lifted, and the finish is long, dry and quietly textured. A modern, easy drinking white with real depth beneath the freshness.

Food Pairing: This is a natural partner for the Cape's coastal table. Serve it well chilled with West Coast oysters, grilled line fish with lemon butter, crispy calamari or a prawn and avocado salad. Its texture and gentle weight also suit roast chicken with fresh herbs, creamy pea and Parmesan risotto, or soft goat's cheese on warm sourdough. For something with a little spice, try it alongside a mild Thai style fish curry, where the fresh acidity and subtle fruit keep the plate in balance. 

ANALYSIS: ALC 12.15% | TA 5.7g/L | pH 3.17 | RS 1.15g/L