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Pictus VI, 2017

£19.95 £17.95

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.

6 in stock

Description

The Wine: 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.

Food Pairing: 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.

Grape: Grenache Blanc 43% | Chenin Blanc 37% |Viognier 20%

Producer: Painted Wolf Wines

Winemaker : Jeremy Borg

Wine Region: Paarl

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

TYPE : White   CLOSURE : Cork  

AWARDS:

  • 91 points – Tim Atkin 2019
  • Double Gold – Six Nations Wine Challenge 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

Ageing: Pictus VI will mature in bottle for 3 – 5 years from vintage.

In 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 wine maker Jeremy Borg, who then put together this blend.

In the cellar: 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.

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