17 in stock
17 in stock
Truly one of my favourite pét-nats, this is such a chirpy, jolly wine that is perfect for pouring in the park or for friends.
ABOUT THE WINE
Testalonga’s take on Pet Nat is a fresh and thirst-quenching expression of Colombard, one of the signature grapes of South Africa.
The grapes are sourced from organically and biodynamically farmed vineyards in Swartland, planted in 1998. After hand-picking, the wine undergoes a natural fermentation with wild yeasts and is bottled before fermentation is finished to create Pet Nat’s signature single-fermentation fizz.
Disgorged after 10 months, and bottled unfiltered, unfined, and with minimal sulphites.
We are extremely happy with this wine, as it is quickly becoming one of our mainstay wines. The good balance of acid, sugar and bubbles is now a consistent quality. 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 Craig 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.
NAME OF ESTATE/DOMAINE: TESTALONGA
NAME OF VIGNERON: Craig Hawkins
LOCATION: Bandits Kloof, Eendekuil, Piketberg, Swartland
CLIMATE: Dry Mediterranean
TERROIR: Decomposed Granite, west facing 257m above sea level.
Dryland trellised Vines planted in 1998. This vineyard is a new addition to the range as we were looking for a block that yields consistently 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 brandys. The block of Colombard has massive acidity’s due to the river the flows right next to the block which allows it to never stress.
GRAPE: 100% Colombard
Hand-harvested then fermented in fibreglass tanks at a temperature of 8 degrees. It was racked 9 times during fermentation to remove the sediment. At a sugar of 55g/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.