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Painted Wolf Pictus VI

R225.00 / bottle

This Grenache Blanc, Chenin, Viognier blend is an elegant, rich wine with a broad mouthfeel and a tight fresh finish. A focused melange of stone fruit, citrus, mineral and spice with a precise and refreshing finish.

Pictus is named after the scientific name for an African wild dog, Lycaon Pictus, meaning Wolf in Greek and Painted in Latin. Pictus is made with meticulous care and blended from our favourite wines of the vintage. Each vintage of Pictus is labelled with a different piece of artwork. The artwork for Pictus VI is a watercolour by our dear friend and co-conspirator in all things design and art, Lori Bentley. Production of Pictus VI was limited to just 7000 bottles.

Blend Grenache Blanc 43% | Chenin Blanc 37% | Viognier 20%

Analysis Alc: 13% | R.S: 3.8g/l | T.A: 6.1g/l | Ph: 3.35

W.O. Coastal region

Awards and Accolades

92 points – Tim Atkin 2019

Double Silver – National Wine Challenge/Top 100 wines 2019

Silver, 92 points – Decanter World Wine Awards 2018

Silver, 92 points – Decanter World Wine Awards 2019

Silver – Veritas 2018

Silver, 85 points – Old Mutual Trophy Wine Show 2019

92 points – Cape White Blend Report 2018

4.5 stars – Platter

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.

Weight 1 g

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