Mitu Wines Chenin Blanc 2024

At first glance, this wine looks completely savoury. A mineral heartthrob. Saltbush, crisp coastal mornings, and crushed seashells. It smells like the sea air rolling in before sunrise. On second glance, there’s a lot of fruit beneath the brine; I love watching wines unravel. Kiwi, tangerine, yellow peach, and pear skin… The kiwi was a surprise — and, also, my favourite part. The fruit hails from a unicorn vineyard in the Swan Valley — a site that somehow retains this incredible natural acidity even in stonkingly hot years. Wild (natural, indigenous — whatever you want to call it) barrel ferment in 3–5-year-old French oak barriques adds gently without overshadowing. It’s broad and positively chunky in the middle, but the acidity keeps it grounded and light on its feet. Honeysuckle and preserved lemon. It wears an Akubra — but not to look cool. The texture is the standout here. There’s a touch of swagger and heart in the viscosity. Some get-up-and-go with a chalky finish. I like that. Drink now. Drink with bivalves (scallops, pipis, or whatever else you can pry from the shallows).

Cyndal Petty

Wine Critic at Winepilot

A hopeless romantic for wine and food, Cyndal is nearing 15 years in hospitality while still (just) under 30. A Chef-turned-Sommelier and award-winning wine professional, Cyndal recently left a Group Sommelier role where she curated seven wine lists across multiple venues and led the wine team to Gourmet Traveller Wine Bar of the Year—just months after opening. Now freelance, Cyndal is a wine consultant, event host, wine judge, and wine writer. Passionate about sharing wine’s story with the world, she brings a fresh voice and creative solutions to the industry. After studying and traveling through most of her 20s, she’s now based in WA’s southwest, proudly embracing her role as a WA coastal cowgirl.

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