Pictus II 2010
|Cultivar(s): Shiraz 92% | Pinotage 4% | Grenache 4%|
|Analysis: Alc: 14.5% | R.S: 4g/l | T.A: 5.9g/l | Ph: 3.54|
Awards & accolades
- Award winner – Swartland Shiraz 2010
- SA Top 100 Wine Awards - April 2012
- SA Top 100 wines 2013
- Silver medal – Veritas 2015
- 87 points – Robert Parker Wine Advocate
The story of this wine
Pictus is named after the scientific name for an African wild dog, Lycaon Pictus, meaning Wolf in Greek and Painted in Latin. Painted Wolf Pictus is a wine made with meticulous care and blended from some of my favourite barrels of the vintage. Pictus 2010 is the second of a series of wines featuring a different piece of artwork each year.
The art work for Pictus 2010 features the painting ‘Moremi Wild Dogs‘ by artist Saskia ‘Crocbait’ von Sperber
An intense brooding full bodied spicy blend with good balance and a long finish.
Really super with warming hearty autumnal dishes such as Game pies, Beef Wellington, Osso Bucco, Braised lamb shanks or traditional South African Tomato and Lamb Bredie.
Sourced from Kasteelsig in Malmesbury, Swartland, a vineyard comprising mainly of red Glenrosa soil with some Oakleaf - both shale rich duplex soils. The vineyards are un-irrigated, and are undergoing organic conversion. This is a vineyard which supplies grapes for some of South Africa’s top boutique wines.
The grapes were hand picked into small baskets and taken to the cellar. Grapes were all hand sorted and crushed into small open fermenters. The wine was fermented with a blend of natural vineyard yeast and commercial strains. We hand punched down the cap a number of times per day. The finished wine has been pressed in a basket press. The wine has been aged in a blend of American (75%) and French (25%) 225 litre and 300 litre barrels for 18 months, with approximately 70% new wood. My ambition was to create a powerful satisfying wine with a rich harmonious palate and a long finish, and an excellent partner for a wide range of dishes.
The wine was bottled in SEPTEMBER 2011.
Pictus 2010 should mature in the bottle for 6-8 years or more