The grapes were destemmed and gently worked for two weeks before the wine spent 11 months aging on fine lees in a large concrete tank. This process yields a tactile wine with a great mouthfeel and a playful quality that is light-bodied yet surprisingly moreish! 12% Alc

From 1981-planted, dryland bush vines in Paardeberg, on decomposed granite, the core Cinsaut is co-fermented with 10% Tannat – the “ace of spades” – specifically included for enhanced acidity, stability, and crunchy structure. This is delicious!

Great South African wine is quite a recent phenomenon. During the apartheid, the wine industry was completely dominated by one organization, which controlled everything from production to price, so it is only since the early 1990s that independent wine producers have emerged. 

Craig Hawkins is one of the most influential and certainly the most exciting winemakers of, not only South Africa, but the the New World. Producing wine in the Swartland in South Africa, he has helped to change the image of South African wine.

Craig's Testalonga wines often have such complexity, derived from his winemaking methods, that the authorities don’t know how to deal with it – he is denied export certification on an annual basis due to his wines lacking ‘typicity’. Well from my portfolio he joins Thierry Puzelat, Didier Barral and Francois Cotat in that regard, all brilliant winemakers who refuse to bow to convention in their quest for excellence and authenticity.

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