TESTALONGA Mielies + Baby Banditos Vintage 2025 Mixed Case

Colombard Method Ancestral

The I Wish I Was A Ninja 2025 is a vibrant, low-alcohol Méthode Ancestrale designed purely for drinking enjoyment. From 1972-planted, old-vine Colombard from the Paardeberg's decomposed granite. Following whole-bunch pressing, the wine's strict vinification avoids malolactic conversion, preserving its acidity (8.7 g/l). Bottled at high sugar to finish fermentation under crown cap. This meticulous process delivers a highly refreshing, structured, low-alcohol sparkling wine with integrated residual sugar (30 g/l).

Alc. 8.5%

Chenin Blanc Method Ancestral

The same vineyard used for Keep On Punching.

The I Am The Ninja 2025 is a vibrant, low-alcohol Méthode Ancestrale from 1961-planted Chenin Blanc in Piketberg sandstone. This wine is made for great acidity (no malolactic) and primary purity. The whole-bunch pressed juice is clarified and then bottled early to finish fermentation under its crown cap aged 10 months on lees and disgorged, it is a focused, highly refreshing sparkling wine, perfect in lieu of a beer, cider, sparkling water.

Alc. 10%

Chenin Blanc

The Mielie Chenin 2025 is a vibrant Swartland blend, designed to be drunk and enjoyed immediately. Sourced from dryland, organically farmed Chenin Blanc (1972/2001 old vines) and a touch of Macabeo, from granitic and sandstone soils, the wine is tight, clean, and possesses fantastic aromatics with notable salty and creamy green elements. The extremely cool 2025 growing season yielded a wine of excellent balance and high natural acidity. It was aged 11 months on gross lees, predominantly in stainless steel with the balance in foudre, ensuring purity and texture.

“Includes a dash of Macabeo. Two-thirds matured in stainless-steel tank, one-third in foudre. Very fragrant with notes of flowers, herbs, citrus and peach. The palate is clean, fresh and pithy, almost steely.” - Christian Eedes, Winemag.co.za

Grenache Noir

The Mielie Grenache 2025 is a landmark bottling: the first vintage exclusively from the farm's own young-vine Grenache (planted 2018), and it is already over-delivering on quality, fast becoming a cult classic. The wine achieves exactly what was intended—a pure, fruit-driven expression described as "Beaujolais-esque." Sourced from dryland, organically farmed bush vines rooted in decomposed shale and sandstone, the 2025 vintage was exceptional. Defined by a record wet winter and an extremely cool growing season, the grapes yielded pure fruit with high natural acidity.

“Destemmed and matured in concrete. Wild berry, flowers and herbs on the notes while the palate shows pure fruit, snappy acidity and grippy tannins. More substance than the price might lead you to expect. " - Christian Eedes, Winemag.co.za

Chenin Blanc

A profound single-vineyard expression of Swartland Chenin Blanc, exclusively from a historic site in Piketberg. Planted in 1961, 4-hectares of dryland, organically farmed bush vines in sandstone soils at 100m altitude. The wine's complexity comes from six different, strategic harvest picks in late January, resulting in a subtle yet concentrated and punchy profile. After whole bunch pressing, the wine undergoes natural full malolactic fermentation and is aged for 11 months on its gross lees in Foudre and Stainless Steel, ensuring depth and texture alongside freshness.

“From a Piketberg vineyard planted in 1961. Two-thirds matured in stainless-steel tank, one-third in foudre. The nose shows pear, peach, talc and dried herbs. The palate is linear and energetic – great fruit definition and a super-dry finish.” - Christian Eedes, Winemag.co.za

Cinsaut

A calculated and complex red built on a the hopes to consistently over-deliver, representing a focus on quality and structure. From 1981-planted, dryland bush vines in Paardeberg, on decomposed granite, the core Cinsaut is co-fermented with 10% Tannat - the "ace of spades" - specifically included for enhanced acidity, stability, and crucial structure.

The grapes were destemmed and gently worked for two weeks before the wine spent 11 months aging on fine lees in a large concrete tank. This process yields a tactile wine with a great mouthfeel and a playful quality that is light-bodied yet surprisingly moreish.

"Matured for 11 months in concrete. Overtly perfumed with cranberry and floral notes. Light-bodied and pure, with zippy acidity and the faintest tannic grip. Cheerful, uncomplicated and made for early drinking." - Christian Eedes, Winemag.co.za

Carignan

The Follow Your Dreams Carignan 2025 is the result of significant effort invested into the red wine program, designed to highlight the variety's pure fruit and the unique structure offered by Paardeberg's terroir. The grapes are 100% whole-bunch fermented to maximize freshness and complexity. The wine is then aged for 11 months exclusively in a concrete tank (labeled as 100% CONCRETE), a practice that preserves its pure, rustic character and ensures the finished wine is vibrant and full of personality.

"From the Paardeberg. Fermented 100% whole-bunch and matured for 11 months in concrete. The nose shows red and black berries, a faint playdough note, herbs and spice. The palate is vinous and energetic, with snappy acidity and rustic, slightly coarse tannins – a wine full of personality." - Christian Eedes, Winemag.co.za

Skin Contact Chenin Blanc

A compelling skin-contact Chenin Blanc, a radical expression of Paardeberg terroir designed to be oxidative, structured, and complex.  From 1981-planted bush vines on decomposed granite at 150m, this wine benefits from the site's natural tendency to yield more tannin and structure. The grapes were destemmed and underwent a significant 14-day fermentation on skins before being pressed and allowed to finish fermentation and malolactic conversion in inert fibreglass tanks, no wood was used in the aging process. This long lees aging (11 months) results in a wine that is golden in colour, and with tight, chalky tannins.

"Fermented on skins for 14 days. Matured in fibre glass tank. Subtle notes of cut apple, orange, ginger and spice. The palate is edgy in the best, most refreshing way with zippy acidity and a lightly grippy finish." - Christian Eedes, Winemag.co.za