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Chenin Blanc is a relatively rare variety in our area of Stellenbosch but the higher, cooler slopes and granite soils are well suited to producing an intense, mineral style. This complex, finely-crafted Chenin Blanc was matured in neutral French oak barrels to build texture on the palate.
An intriguing bouquet of guava and quince, framed by subtle vanilla notes. The palate is complex and finely textured with a mix of stone and citrus fruit and creamy, spicy flavours. The finish is long with a persistent minerality. This is an age-worthy Chenin from a cool, high-altitude site.
$29.99
5 Stars 2026 John Platter’s South African Wine Guide
Evocatively named for granite boulder in high-altitude vineyard. Citrus, peach & hint gunflint engage on 24 (95 pts). Vibrant & mouthfilling, unspools lime, apricot, pineapple & quince, creamy spice, too, from 9 months lees-stirring in seasoned barrel. Like 23 (94 pts), bottled unfiltered to keep site expression intact.
93 pts Tim Atkin MW 2025
Monk Stone comes from one of the coolest spots on José Condé’s farm, located between 250 and 360 metres. Fermented and aged in neutral oak and amphoras, it’s a subtle, stony expression of Chenin Blanc, all petrichor, aniseed and wildflowers complemented by understated wood spices and apple and waxed lemon flavours. 2025-30
90 pts Wine Spectator June 2026A well-balanced white, with succulent acidity buoying flavors of ripe green melon, kiwifruit and honeysuckle, plus hints of quinine and almond skin. Clean-cut on the minerally finish. Drink now through 2030.
The Monk Stone Chenin Blanc gets its name from the large boulder which punctuates the dramatic vineyard block, situated at an elevation of approximately 300m. Hovering high above the valley, this bush-vine vineyard is planted along dramatic terraces which were sculpted to prevent rain erosion. The wave and ripple patterns formed by these terraces, together with the large boulder recall a traditional Japanese rock garden, and hence the name “Monk Stone”.
The grapes were hand-picked in several vineyard passes and chilled before pressing. De-stemming, crushing and light pressing then took place followed by overnight settling of the juice. A portion of the grapes was whole-bunch pressed to help preserve the acidity. This complex, finely-crafted Chenin Blanc was matured in neutral French oak barrels. The wine was on its lees for 9 months and given regular stirrings. After settling naturally, the wine was carefully racked and then given a light fining and bottled with no filtration.
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