Testalonga, El Bandito, SKIN, Swartland, South Africa Saint-Vèran The first fermentation lasts around

The first fermentation lasts around 20 days in steel tanks using wild yeasts

After pressing the wine is returned to the tanks for 10-11 months before bottling

Plenty of sunshine ensures the wines have weight and texture to balance out the fruit

Each parcel is vinified separately with 75% of the grapes being pressed directly and the other 25% being left on skins for up to 40 days

yet attractively exotic and lively

Testalonga, El Bandito, SKIN, Swartland, South Africa Saint-Vèran The first fermentation lasts aroundCraig and Carla Hawkins' wines seem to get better with every vintage. They make beautiful, poised, satisfying and utterly lovely wines from low yielding vines mainly growing on granitic soils in Swartland. Often using techniques including whole bunch ferments, extended skin contact and old oak foudres, with just a touch of sulphites at bottling, these are lovely, almost delicate wines that are a million miles from the stereotypical blockbuster South