The cooler evenings of the 2025 growing season worked in unison with the GRANITE soils to develop up-front aromas of citrus blossom, summer fynbos and hints of green tea. The mid-palate is driven by minerality and vibrancy. As to be expected from its GRANITE soils, this wine will have a long, slow, linear progression as it ages and will provide the most drinking pleasure if decanted

Granite Chenin Blanc vineyard is a high-altitude site in the Swartland’s Paardeberg, planted to dry-land bush vines in decomposed granite soils. The deep-rooted vines thrive without irrigation, and the expansive bush vine canopies shade the grapes, lowering temperatures in the fruiting zone and retaining natural acidity. This high-elevation site and its mature vines produce a finely structured, fresh wine with delicate aromas.

Harvesting took place on 14 February 2025, yielding 4 tons per hectare (24 hl/ha). The fruit was hand-picked during the cool early morning hours and whole-bunch pressed directly into barrel. The juice underwent oxidative handling to enhance the wine's ageing potential. Both alcoholic and malolactic fermentation occurred naturally, without intervention. Following a minimal initial sulphur dioxide addition, no further additives were introduced. The wine matured for 11 months in 225L French oak barrels, remaining on its lees until spring. It was then racked, blended and bottled shortly before the 2026 harvest. Bottling took place on 14 January 2026.

Tasting Notes: The distinct granite terroir shows in vibrant aromas of summer fynbos, yellow citrus blossom and delicate ginger tea. This complex bouquet moves into a textured, mineral-focused and lively mid-palate, with fresh natural acidity giving the wine a fine, precise structure. Dry, with just 1.6 g/l of residual sugar, it is tight and linear in its youth. Mirroring its granitic heritage, the wine is built for a patient, steady evolution in the cellar and shows best when decanted before serving.

Food Pairing: Textured, mineral and fresh, the Granite pairs well with dishes that are rich but delicate. Think grilled line fish or crayfish with lemon butter, seared scallops, roast chicken with lemon and thyme, or a creamy mushroom risotto. It also suits roast pork with apple, and the fynbos and citrus blossom notes work nicely with Cape-style fish dishes with gentle spice. For cheese, try aged Comté, a ripe Camembert or a soft goat’s cheese. Decant before serving, and keep it cool rather than ice cold so the texture and minerality can show.

"Epic" was my one-word summary of this brilliant Chenin Blanc from the Paardeberg. Sourced from  comparatively young, 12-year-old vines on decomposed granite soils, it has amazing energy, vibrancy and focus, with salty, mouth-watering acidity, some struck match reduction, lemongrass, grapefruit and wet stone flavours and finish that lingers on the tongue for a minute. Bravo, Chris and Andrea Mullineux. 2027-38. Tim Atkin 98

ANALYSIS: Alc 14% | TA 6.1 g/l | pH 3.22 | RS 1.6 g/l