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. Craig's wines have a bit of a cult following, and for good reason!

The Swartland wine region, located north of Cape Town between Paarl and the Atlantic coast, has emerged as one of South Africa’s most exciting and innovative wine areas. Named after the indigenous “swartbos” (renosterbos) shrub that turns the landscape dark after the rains, the region has a warm, dry Mediterranean climate with long, hot summers and low annual rainfall. Cooling afternoon breezes from the Atlantic and large diurnal temperature ranges help preserve acidity and balance in the grapes, but water scarcity and drought remain constant challenges for growers.

The soils of the Swartland are diverse and include granite, schist, shale and iron-rich “koffieklip” – each contributing distinctive structure and minerality to the wines. Old bush vines, often dry-farmed, are a key feature of the region and are well suited to the harsh conditions, producing low yields of highly concentrated fruit.

Traditionally known for bulk wine production, the Swartland has, over the past two decades, become a hub of artisanal winemaking. Mediterranean varieties such as Chenin Blanc, Grenache Blanc, Viognier, Shiraz, Grenache, Mourvèdre and Cinsault thrive here, and blends inspired by the Rhône Valley have gained particular acclaim.

The main growing areas include the Paardeberg, Malmesbury and Riebeek-Kasteel, each with its own terroir identity. Leading producers such as A.A. Badenhorst, Eben Sadie (Sadie Family Wines), Mullineux and David & Nadia have played a pioneering role, crafting wines of purity, texture and authenticity. Swartland wines are often perfumed and expressive, with flavours of stone fruit, citrus, wild herbs and savoury spice, reflecting the rugged beauty of this distinctive region.

Chenin Blanc is a versatile white grape variety originating in France’s Loire Valley, where it has been cultivated for centuries. Known for its high natural acidity and adaptability, Chenin Blanc thrives in a range of climates and soils, making it one of the most flexible white grapes in the world.

Viticulturally, Chenin Blanc is a vigorous and early-budding vine, which can make it susceptible to spring frosts. However, its thick skins and ability to retain acidity allow for a wide range of picking times, supporting various wine styles—from bone-dry to lusciously sweet, including sparkling wines.

While still prominent in France—especially in Vouvray, Anjou, and Saumur—Chenin Blanc has found remarkable success in South Africa, where it is the most widely planted grape. Called Steen, the South African examples range from fresh, citrus-driven styles to complex, oak-aged wines with notes of stone fruit, honey, and spice.

Chenin Blanc is also grown in the USA (notably California), Argentina, Australia, and New Zealand, often used in blends or as a varietal wine.

Flavour profiles include green apple, pear, quince, honeysuckle, and melon in dry versions, while sweeter styles offer notes of apricot, honey, and ginger. Its natural acidity and age-worthiness make Chenin Blanc a favourite among sommeliers and wine enthusiasts alike.