Painted Wolf Paarl Roussanne 2014

A medium bodied wine with citrus, white peach and creamy aromas. The wine has a lovely texture with a long finish and fresh acid keeping it vivacious and vibrant. The wine will be sealed with a Diam cork to retain freshness.

The wine has lovely texture and some complexity. Serve with smoked snoek pate with apricot relish or with a salad of roasted red peppers, Dalewood Huguenot Cheese and rocket with anchovy vinaigrette, or salmon ravioli served with salsa Verde. Roast duck with honey, lavender and thyme would be seriously delicious with the wine too.

variety : Roussanne [ 100% Roussanne ]

winery : Painted Wolf Wines

winemaker : Jeremy Borg

wine of origin : Paarl

analysis : alc : 13.36 % vol rs : 3.5 g/l pH : 3.25 ta : 6.4 g/l

type : White body : Medium wooded

pack : Bottle size : 750ml closure : Cork

AWARDS

Double Gold - National Wine Challenge/Top 100 wines 2016
Silver - International Wine Challenge 2017
88 - Steve Tanzer, USA
4 Stars - Platter

ageing :

This wine should be drunk within 2 to 3 years of the vintage.

We share our wine making equipment with Leeuwenkuil Family vineyards in their artisanal cellar. Through this relationship we have access to a number of the best vineyards in Paarl and the Swartland. Roussanne, native to the warmer regions of France’s Rhone valley, is a relative newcomer and still very rare in South Africa. There are fewer than 10 South African producers and we are proud to be ranked amongst the top.

Our friend Jenny Metelerkamp who lived with us at Lloyd’s camp, Botswana produced the fine Painted Wolf ink drawing for our logo and the pack labels.

in the vineyard : Roussanne is grown by Willy Mostert on the south eastern side of the Paardeberg. The wines are planted on decomposed granite soils.

in the cellar : The wine was fermented at Koopmanskloof in Stellenbosch in a 2000 litre oak tank before being decanted into 300 and 500 litre French oak barrels, about 25% new. Chenin lees were added to the wine and stirred regularly. Malolactic fermentation was not encouraged. After 11 months in wood, the wine was bottled. Only 14500 bottles were produced.

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