28 November 2018
In
VINEYARDS AND VINTAGE
Two organically farmed vineyards were used to make this wine. Both situated on Bakenrug farm in the South-western part of the Paarl wine region of South Africa.
WINE MAKING
Grapes were whole-bunch pressed and the juice was left to settle overnight. The partially clarified juice was fermented in concrete eggs (75%) and old barrels (25%). Bottling took place after a 10 month maturation period. No additives apart from Sulphur and a small amount of bentonite clay (for clarification purposes) were used.
FOOD PAIRING
Malay Chicken Curry
2 October 2019
In
Food suggestions
A rich textured wine which will pair well with Sunday roast pork with all the trimmings, rich flavoured fish such as kingklip, halibut or turbot. It is lovely with a risotto flavoured with Gorgonzola and walnuts or prawns and saffron, or a rich festive biriyani.
Ageing potential
Pictus VI will mature in bottle for 4 – 6 years from vintage.
The Vineyard
Created from Grenache Blanc produced by the Foundry in Stellenbosch blended with old vine Chenin Blanc grapes grown on two sites in the Agter Paarl and Viognier from Kasteelsig Vineyard, both of which were vinified by our winemaker Jeremy Borg, who then put together this blend.
Winemaking
2017 was a dry vintage. We are usually able to buy Roussanne and Viognier grapes, but not in 2016. We vinified the Chenin and Viognier.
The Grenache Blanc is surplus to requirement for a highly regarded wine, and we were thrilled to be able to buy this wine. The grapes were hand-picked into small baskets and whole bunch pressed. Both Chenin and Viognier were barrel fermented with wild yeast in 500 litre, new, second fill and older barrels, and left on lees for 9 months. Grenache Blanc and Roussanne were also barrel fermented in older barrels.
28 November 2018
In
VITICULTURE
The Viognier is grown on a single vineyard, South Westerly slope about 3.5 km from False bay which enjoys cool maritime on shore breezes from the Atlantic. The soils are granite-clay loams which restrict yield and allow for retention of acidity and varietal aroma.
VINIFICATION
The cooled grapes were crushed and pressed and the free run Viognier juice settled overnight before being run into second-fill French Allier oak white wine barrels. Half the barrels were inoculated while the other half underwent “wild”, un-inoculated fermentation.
About half the wine underwent malo-lactic fermentation. The wine was matured on the lees for 8 months “sur lie” in barrel before bottling.
FOOD PAIRING
Thai duck curry with litchi and lemongrass
