Guillermo Swartland Pinotage 2011

W.O. Swartland

Cultivar(s): Pinotage 100%
Analysis: Alc: 14.39% | R.S: 3.4g/l | T.A: 6.8g/l | Ph: 3.41

Awards & accolades

  • 4 stars – Platter
  • Silver – International Wine Challenge
  • Silver – Old Mutual trophy wine show
  • 89 points –Robert Parker’s Wine Advocate
  • 89 –  Steve Tanzer USA
  • Double Silver – National Wine Challenge/Top100 Wines 2016

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.

Tasting notes

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.

Food suggestions

This is super food wine and pairs well with a lot of deeply flavoured dishes. It does well with exotic flavours and I would happily push out the boat and serve the wine with such exotic yummy confections as Peking duck, Sticky sweet and sour pork belly, braised beef shanks with polenta and gremolata, wild mushroom risotto or Mexican style ostrich mole.

The vineyard

Organically certified 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, and the vines are not irrigated. Kasteelsig supplies grapes for some of South Africans 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 with a mixture of natural and commercials yeasts in small open fermentation bins with 4 -6 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 roughly 12 months, approximately 50% new wood.

8000 bottles have been produced – available both with natural cork and screw cap.

Ageing potential

This wine drinks well as a young wine but will no doubt improve for at least 6-8 years from vintage.