Guillermo Swartland Pinotage 2009
|Cultivar(s): Pinotage 90% | Shiraz 5% | Mourvedre 3% | Grenache 2%|
|Analysis: Alc: 14.47% | R.S: 2.6g/l | T.A: 5.7g/l | Ph: 3.51|
Awards & accolades
- Winner – ABSA Top 10 Pinotage Competition 2012
- 4 stars – Classic Wine magazine SA June 2012
- Silver medal – Decanter World Wine Awards 2011
- Silver medal – Old Mutual Trophy Wine Awards 2011
- 88 points – US Steve Tanzer
- “Guillermo – the purest, most alluring Pinotage I have tasted in years!” – Matthew Jukes (Moneyweek UK)
The story of this wine
Guillermo Swartland Pinotage is named after our good friend and pack member, Billy ‘Guillermo’ Hughes. Billy and his late wife Penny, were amongst the first investors in our dream, trading grapes for a share in Painted Wolf. Billy is an uncompromising exponent of organic and naturally farmed grapes with a keen interest in biodynamics. Over the years Jeremy helped Billy make his Nativo wines. From 2013, his Kasteelsig vineyard has been organically certified. Our friend Jenny Metelerkamp who lived with us at Lloyds camp, Botswana produced the fine Painted Wolf ink drawing for our logo and the pack labels.
An intense, rich wine packed with flavours of ripe blueberry and mulberry, exotic spice and creamy vanilla with evident ripe tannins and a long lingering finish.
This is super food wine and pairs well with a lot of deeply flavoured dishes. This wine does well with exotic flavours and we would happily push out the boat and serve it with dishes like Peking duck, sticky sweet and sour pork belly, braised beef shanks with polenta and gremolata, wild mushroom risotto or Mexican style ostrich mole.
Pinotage grapes were sourced from the Kasteelsig vineyard which is owned by Painted Wolf Pack members Billy (Guillermo) and Penny Hughes. The site is primarily red Glenrosa soil with some Oakleaf - both shale rich duplex soils. The vineyards are unirrigated, and are undergoing organic conversion - our vineyard also supplies grapes for some of South Africans other top boutique wines. Yields are round 8 tons to the hectare.
The grapes were hand picked into small baskets and taken to the cellar where they were hand sorted, destalked and gently crushed. The wine fermented in small open fermented bins with 4 punch downs per day. Before the wine was totally dry, we pressed and placed it in oak barrels to complete alcoholic and malolactic fermentation. The wine matured in a mixture of French, Hungarian and American oak barrels for 12 months, approximately 30% new wood. The wine is finished with 10% Pictus, a Shiraz, Mourvedre and Grenache blend.
18000 bottles have been produced - sealed with a screw cap.
This wine will age well in bottle for a number of years.