# Baby Bandito 'Stay Brave' (2024)

- **Producer:** Testalonga
- **Colour:** orange
- **Type:** still
- **Grapes:** Chenin Blanc
- **Region:** Western Cape, South Africa
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €21
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** blossom, orange, peach, apricot, lemon, ginger, white pepper, biscuit, honey, almond

## About this wine

Testalonga was established in 2008 by Craig and Carla Hawkins in the Swartland region of South Africa. Known for pioneering the country's modern natural wine movement, they focus on minimal intervention and organic viticulture. The 'Baby Bandito' series, launched in 2015, is designed to offer high-quality, accessible natural wines meant for youthful enjoyment. The name 'Stay Brave' is an encouraging phrase, reflecting a philosophy of optimism and childlike ambition. The grapes are sourced from a historic 1.5-hectare block of bush-vine Chenin Blanc planted in 1981 in Abbotsdale, which Craig and Carla rescued from abandonment in 2014. Situated near the Atlantic Ocean, the combination of maritime breezes and decomposed granite soils yields a highly specific, crystalline salinity.

## Interesting facts

- The 1981-planted Chenin Blanc vineyard was completely abandoned in 2014 before Craig and Carla Hawkins rescued and revived it.
- The label features a black-and-white photograph taken in Cambodia, symbolizing hope, optimism, and childlike ambition.
- Testalonga pioneered South Africa's very first modern commercial skin-contact (orange) white wine.

## Food pairing

The wine's high acidity and light tannic grip make it exceptionally versatile. It cuts through the oiliness of rich fish like mackerel and complements the complex, sweet-spicy profiles of Southeast Asian and Mexican dishes. The subtle phenolic texture from skin contact stands up to roasted poultry and rich vegetable dishes without overpowering them.

## Wine making process

The winemaking process for 'Stay Brave' emphasizes minimal intervention to highlight the terroir of the old bush vines. Grapes are hand-harvested and cooled overnight before being 100% de-stemmed into open 2,000-liter fermentation tanks. Spontaneous fermentation occurs using only native yeasts without temperature control. The wine undergoes 100% natural malolactic fermentation and spends 12 to 14 days on the skins, giving it its characteristic orange hue and light tannic structure. It is aged on its gross lees in a combination of old oak foudres, older barrels, and inert fiberglass tanks before being bottled unfined and unfiltered with minimal sulfur added.