Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $15.21Original ZAR 250.00≈ €13.54 · £11.43 | www.paintedwolfwines.com ↗ |
2024 Technical Specifications
Alcohol 14.28%
Residual Sugar 2.2 g/L
pH 3.34
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Viognier
Viognier100%
Drinking Window 3-5 years from vintage
Region Western Cape
Elevation 600.0 meters
Orientation North-West
Fermentation Vessels Clay Amphora Egg, Oak Barrel
Pressing Method Destemmed, Settled
Natural Yeast Yes
Oak Types French
Barrel Size 500L barrels, 300-litre barrels
Production Volume 3,819 bottles
Bottles3,819
Production Details The grapes were destemmed, settled, and fermented with wild yeast in a clay amphora egg, old 500L barrels, and 300-litre second-fill French barrels.
Tasting Notes
Nose: lemon peel, white blossom
Palate: honey, white peach, rich, refreshing
2023 Technical Specifications
Alcohol 13.72%
Residual Sugar 1.8 g/L
pH 3.31
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Drinking Window 3-5 years from vintage
Region Western Cape
Elevation 600.0 meters
Orientation North-West
Fermentation Vessels Amphora Egg, Oak Barrel
Pressing Method Whole Bunch Pressed
Natural Yeast Yes
Barrel Size 500-litre barrels, 300-litre barrels
Production Volume 2,603 bottles
Bottles2,603
Production Details Whole-bunch pressed and fermented in a clay amphora egg, 2 x 500-litre old barrels, and 2 x 300-litre second-fill barrels. Fermentation started with wild yeast.
Tasting Notes
Nose: peach, lemon peel, white blossom
Palate: honey, white peach, rich, refreshing
2022 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.3 g/L
pH 3.44
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Drinking Window 3-5 years from vintage
Region Western Cape
Elevation 600.0 meters
Orientation North-West
Fermentation Vessels Egg Shaped Tank, Oak Barrel
Pressing Method Whole Bunch Pressed
Natural Yeast Yes
Barrel Size 600-litre egg-shaped tank, 500-litre barrel, 300-litre barrel
Production Volume 1,680 bottles
Bottles1,680
Production Details Whole-bunch pressed and fermented in 1 x 600-litre egg-shaped tank, 1 x 500-litre old barrel, and 1 x 300-litre second-fill barrel. Fermentation started with wild yeast.
Tasting Notes
Nose: peach, lemon peel, white blossom
Palate: honey, white peach, rich, refreshing
Critics Ratings Wine magazine: 90 points
Wine magazine90 points
Producer Information
Website
Phone
+27 (0)21 844 0605
Owner
Jeremy and Emma Borg