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Zero Added Sulphite[ Vegan
Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

Testalonga El Bandito I Wish I Was A Ninja Pet Nat 2018

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Availability: 9 In stock

£21.00

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One Line Description Testalonga El Bandito I Wish I Was A Ninja Pet Nat, delicious sparkling Pet Nat with a good balance of acidity, sugar and bubbles.
Production Method Natural, Organic
Country South Africa South African
Region Swartland, SA
Producer Craig Hawkins
Vintage 2018
Wine Type Pet Nat
Wine Style Light bodied
Grape Blend 100% Colombard
Alcohol 9.5% abv
Terroir Granite
Total Sulphur Level 16mg/L
Maturation Very short refinement in bottle
Annual Production 0 - 5,000 bottles
Production Detail Some biodynamic processes in vineyard, hand harvested, spontaneous fermentation, no added sulphites
Natural Features Zero Added Sulphites (Sulphur), Vegan, Cloudy/Totally Unfiltered, Unfined, Slight Fizz/Petillant, Funky Aromas, Unfiltered
Description

Details

Testalonga El Bandito I Wish I Was A Ninja Pet Nat, delicious sparkling Pet Nat made from Colombard so off dry with a good balance of acidity, sugar and bubbles. Craig says, "The name came about whilst we were bottling the wine in harvest and we got onto the topic of Ninjas. The photo was taken by myself in the pool of good friend Paul Jordaan, during one of many Swartland “Braais”. I knew then that the photo would be my label as I think it captures the essence of what I want the people to feel like when they drink this wine.'"

I wish I was Ninja Pet Nat comes from dry land trellised vines planted in 1998. This vineyard is a new addition to the range with good levels of acidity and low pH’s. The block is in Wellington and is on decomposed granite soils. It has been farmed organically since it was planted and belongs to Dr Edmund Oettlé who is a wonderful man to get to know. He has a great deal of knowledge with regards to organic farming and makes wonderful brandy. The block of Colombard is wonderfully acidic due to the river that flows right next to the block which allows it to never stress.

Hand-harvested then fermented in stainless steel at a temperature of 8 degrees. Racked 6 times during fermentation to remove the sediment. At a sugar of 52g/l it was bottled under crown cap where it was left to finish fermentation and build up a natural pressure of carbon dioxide. After 10 months the bottles were riddled and disgorged and topped with the same wine (from other decanted bottles) and crown capped again. No SO2 was ever added to the wine and neither was any settling or fining agent.


Craig Hawkins is a young winemaker based in the Swartland, South Africa, where he rents about 11ha of vineyard. Having travelled extensively throughout Europe, and then worked as wine maker for Lammershoek, he now makes makes a huge variety of different wines under his own Testalonga label. Each vintage is experimental and we think they're getting better each year. These are beautiful natural hand-crafted wines from low yielding vines, wild ferments and nothing added except a little SO2 at bottling in some but not all the wines.

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