Mon Tout Long Play Chenin Blanc 2025

When I asked founder Richard Burch and winemaker Nic Bowen about the Mon Tout range, they collectively described it as “A vehicle to have more creative license”.  The range is low-fi, with no filtration or fining, and acts as a playground for alternative techniques. This Chenin is a great example. Lemon sherbet, white melon, pressed daisies and custard apple. It is bright and salty, with Geraldton wax and other sea-succulent-like notes. As a variety, Chenin Blanc is incredibly versatile, so there are plenty of ways to play with it. And play they did. One parcel of fruit was fermented on skins for three days, then transferred to concrete on full solids. Another was made from free-run juice – the purest juice – and sent straight into wild ferment. The third was treated differently again. ‘Chenin three ways’ would be a suitable one-line explanation. I’d also like to add that the fruit comes from a grower in Gingin, from vines more than 25 year old vines. In the mouth, the line is pure and tight, with green melon, citrus, lemon balm, finger lime and a slight touch of kiwifruit. There is a gentle creaminess and a chalky, crushed-stone texture, but the fruit shines through.

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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