Testalonga, El Bandito Monkey Gone to Heaven (Mourvedre), 2021
Craig Hawkins’ Testalonga is at the forefront of South Africa’s natural wine scene, and Monkey Gone to Heaven is his boundary-pushing take on Mourvèdre. Sourced from dry-farmed Swartland vineyards, this wine is made with minimal intervention—whole-cluster fermentation, no fining or filtration, and just a tiny touch of sulfur at bottling. The result? A Mourvèdre that’s fresher, more lifted, and wildly drinkable.
Dark plum, black cherry, and wild blueberry burst from the glass, backed by cracked pepper, dried herbs, and a touch of earthy funk. The tannins are present but soft, the acidity keeps it lifted, and there’s a subtle saline quality that makes each sip even more intriguing. Best served slightly chilled, it’s a perfect match for grilled meats, charcuterie, or just good conversation. Mourvèdre, but not as you know it.
Original: $45.99
-65%$45.99
$16.10Testalonga, El Bandito Monkey Gone to Heaven (Mourvedre), 2021
Craig Hawkins’ Testalonga is at the forefront of South Africa’s natural wine scene, and Monkey Gone to Heaven is his boundary-pushing take on Mourvèdre. Sourced from dry-farmed Swartland vineyards, this wine is made with minimal intervention—whole-cluster fermentation, no fining or filtration, and just a tiny touch of sulfur at bottling. The result? A Mourvèdre that’s fresher, more lifted, and wildly drinkable.
Dark plum, black cherry, and wild blueberry burst from the glass, backed by cracked pepper, dried herbs, and a touch of earthy funk. The tannins are present but soft, the acidity keeps it lifted, and there’s a subtle saline quality that makes each sip even more intriguing. Best served slightly chilled, it’s a perfect match for grilled meats, charcuterie, or just good conversation. Mourvèdre, but not as you know it.
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Description
Craig Hawkins’ Testalonga is at the forefront of South Africa’s natural wine scene, and Monkey Gone to Heaven is his boundary-pushing take on Mourvèdre. Sourced from dry-farmed Swartland vineyards, this wine is made with minimal intervention—whole-cluster fermentation, no fining or filtration, and just a tiny touch of sulfur at bottling. The result? A Mourvèdre that’s fresher, more lifted, and wildly drinkable.
Dark plum, black cherry, and wild blueberry burst from the glass, backed by cracked pepper, dried herbs, and a touch of earthy funk. The tannins are present but soft, the acidity keeps it lifted, and there’s a subtle saline quality that makes each sip even more intriguing. Best served slightly chilled, it’s a perfect match for grilled meats, charcuterie, or just good conversation. Mourvèdre, but not as you know it.
