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About the Wine
Chin Up could possibly be the lightest, airiest Cinsault we have tasted. It really does justify the descriptive tag of 'juice' - cue the Ribena comparisons. The fruit comes from old bush vines that yield whopping grapes with ripe juice heaving beneath their skins. This translates into a very low-extraction red, pouring a pale ruby i the glass with fine, powdery tannins.
The 2024 iteration of Chin Up sees the addition of just a touch of tannat (about 10%), co-fermented with the Cinsault, giving the finished wine a touch more spice than previous vintages. As usual, the fruit here is all juicy red apple with mouthwatering tart cherry. Throw this one on ice and try to make it last more than 15 minutes.
About Testalonga
After travelling extensively in Portugal and Austria learning his craft, Craig Hawkins returned to South Africa and became the winemaker at top Swartland estate Lammershoek. Craig now makes his own Testalonga wines from various small, organic vineyard sites in Swartland and makes everything naturally, with as little intervention as possible. 'Baby Bandito' is his easy drinking, entry-level range.