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Painted Wolf Guillermo Pinotage 2019

Tasting Notes

Guillermo Pinotage is named after Billy ‘Guillermo’ Hughes, close friend of Jeremy and Emma Borg, owners of Painted Wolf Wines. He was among the first investors in their winemaking and conservation adventure, trading grapes for shares in Painted Wolf. Billy, who owns Kasteelsig vineyard, is an uncompromising exponent of organic and naturally farmed grapes with a keen interest in biodynamics. For a few vintages Jeremy helped Billy make his Nativo wines. Jenny Metelerkamp, who lived with Jeremy and Emma in the bush in Botswana, produced the fine painted wolf ink drawing for the labels. Jeremy has applied the winemaking knowledge that he learned at Rosenblum Cellars, many years ago while making Zinfandel, to his Pinotage production. As such he has earned the reputation of making one of South Africa’s very best. A beguiling wine with rich, spicy red berry and black cherry aromas, evident ripe tannins and a long, complex finish.

Winery: Painted Wolf
Varietal: Pinotage
SKU: PAIPIN2019 Categories: ,
Bottle Size: 750 ml
Painted-Wolf Pinotage 2019

$19.99

Awards/Reviews

90 pts Tim Atkin MW 2021

Named after the supplier of the grapes – Billy “Guillermo” Hughes – this is a judicious assemblage of Pinotage with 15% Syrah. Glossy and concentrated, with dark berry and liquorice flavours, sweet vanilla and chocolate oak and a backbone of tannin. 2021-26

Winemag Top 10 Pinotage winner 2020

Hong Kong IWSC Silver 2020

89 pts Decanter

Painted Wolf Wines supports the conservation of the highly endangered painted wolf (African wild dog) and the protection of the diminishing wild spaces of Africa, through its donations to the EWT (www.ewt.org.za) and Tusk (www.tusk.org).

Winemaker Notes

The grapes for this wine were sourced from two sites in the Swartland certified organic grapes from the Kasteelsig vineyard and sustainably farmed grapes from Leeuwenkuil’s premium Swartland vineyard. These grapes were hand picked into small baskets and taken to the cellar where they were hand sorted, destalked and gently crushed. After cold soaking for four days a portion was fermented in open bins and hand plunged four times a day. Approximately 30% was fermented in a rototank. No commercial yeast was used as these grapes ferment well with their own yeast. The wine matured in a mixture of French and American oak barrels for 18 months. Approximately 25% was new wood. 9,600 bottles were produced.

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