Last Time this will ever be made!

Monkey Gone To Heaven 2025 is a wonderfully lifted expression of Mourvèdre, proving that elegance and freshness can define this often powerful variety. Aromas of wild strawberry, cranberry and red cherry mingle with lavender, fynbos, dried herbs and cracked white pepper, while subtle earthy notes add depth without overpowering the fruit.

Tasting Notes: This final vintage opens with a beautifully detailed, highly nuanced bouquet. Expect bright red and black berries mixed with wilted rose petals, fresh fynbos herbs, and a savory hint of white pepper. On the palate, the wine delivers pure fruit expression balanced by snappy acidity and ultra-fine, powdery tannins. The structure feels light-bodied yet remarkably complex, leading into an uncompromisingly long, bone-dry finish. Aromatic complexity: Wild strawberry, cranberry, and red cherry mingle with lavender, fynbos, dried herbs, and cracked white pepper. Subtle earthy notes add depth without overwhelming the fruit. Light-bodied precision: Crunchy red berries, vibrant acidity, and ultra‑fine powdery tannins carry the wine effortlessly across the palate. Whole-bunch fermentation: Contributes floral perfume and savory spice, enhancing freshness and aromatic lift. Persistent mineral finish: Dry, mineral, and impressively long, leaving a lasting impression of purity and energy.

Food Pairing: The vibrant acidity, delicate tannins and bright red fruit character of El Bandito Monkey Gone To Heaven 2025 make it an exceptionally versatile red at the table. Its lighter body and savoury, herbal profile allow it to pair effortlessly with a wide range of dishes without overwhelming them. It is superb alongside chargrilled lamb chops with rosemary, flame-grilled boerewors or pork sausages, where the wine's freshness cuts through the richness while complementing smoky flavours. Duck breast with a cherry reduction or beef carpaccio beautifully echo the wine's lifted red berry fruit, while earthy dishes such as mushroom and truffle pasta, roast aubergine with miso glaze or wood-fired pizza topped with mushrooms and prosciutto bring out its subtle spice and mineral complexity. The wine also excels with Mediterranean-inspired cuisine featuring olive oil, fresh herbs, roasted vegetables and grilled meats. Served slightly chilled, it is the perfect companion for a relaxed South African braai, warm-weather lunches or long evenings around the table, where its elegance, energy and drinkability truly come to life.

‘Grapes from an Abbotsdale vineyard planted in 2001. 100% whole-bunch fermented. Red and black berries, wilted rose, fynbos and a hint of pepper. The palate delivers good fruit expression with snappy acidity and neatly grippy tannins, firm but not coarse, the finish long and dry. Alc: 12.5%. CE’s rating: 93 | “Distinctive” WINEMAG.CO.ZA