2025 Technical Specifications
Alcohol 13.0%
Residual Sugar 1 g/L
pH 3.67
Total Acidity 4.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cinsaut
Region Breedekloof
Soil Round river stones in sand in a dry river bed
Fermentation Vessels open-top fermenters; older French oak barrels
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types older French oak
Used Oak Only Yes
Sulfites 65.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Diam
Production Details Raised bush vines grow on the Breedekloof valley floor in a dry river bed of round river stones and sand. Grapes were picked at optimal ripeness, cooled overnight to 4°C, hand sorted, and transferred to tank with 30% whole bunches; the balance was destemmed over the whole clusters. Fermentation was spontaneous in open-top fermenters with one punchdown daily. After 2–3 weeks, the wine was pressed into older French oak, matured for eight months on the lees, then blended and bottled. The 2–3-week and eight-month durations are retained as stated and are not converted to exact days.
Tasting Notes cherries; strawberries
2024 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.4 g/L
pH 3.8
Total Acidity 5.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cinsaut
Cinsaut100%
Region Breedekloof
Soil Round river stones in sand
Fermentation Vessels Open Top Fermenter, Older French Oak
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 8 months
Sulfites 90.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Diam
Production Details Raised bush vine vineyard on the valley floor of the Breedekloof in the Wolseley ward, planted in a dry river bed with round river stones in sand. The official page says the grapes were picked at optimal ripeness, cooled overnight to 4C, hand sorted, transferred to tank with 30% whole bunches and the balance de-stemmed over the whole clusters, then fermented spontaneously in open-top fermenters with one punchdown per day. After 2-3 weeks the wine was pressed into older French oak, spent 8 months on the lees, then was blended and bottled. The page describes the 2024 wine as a straight Breedekloof Cinsaut with cherry and strawberry character, feminine elegance and a surprisingly intense personality.
Tasting Notes
cherries, strawberries
Sources: blankbottle.co.za ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.04 g/L
pH 3.82
Total Acidity 4.48 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cinsaut
Cinsaut100%
Region Breedekloof
Soil Round river stones in sand
Fermentation Vessels Open Top Fermenter, Older French Oak
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 8 months
Sulfites 62.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Diam
Production Details Raised bush vine vineyard on the valley floor of the Breedekloof in the Wolseley ward, planted in a dry river bed with round river stones in sand. The official page says the grapes were picked at optimal ripeness, cooled overnight to 4C, hand sorted, transferred to tank with 30% whole bunches and the balance de-stemmed over the whole clusters, then fermented spontaneously in open-top fermenters with one punchdown per day. After 2-3 weeks the wine was pressed into older French oak, spent 8 months on the lees, then was blended and bottled. The page describes the 2023 wine as a straight Breedekloof Cinsaut with cherry and strawberry character, feminine elegance and a surprisingly intense personality.
Tasting Notes
cherries, strawberries
Sources: blankbottle.co.za ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.19 g/L
pH 3.62
Total Acidity 5.03 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cinsaut
Cinsaut100%
Region Breedekloof
Fermentation Vessels Open Top Fermenter, Older French Oak
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 8 months
Sulfites 91.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Raised bush vine vineyard on the valley floor of the Breedekloof in the Wolseley ward. The official page says the grapes were picked at optimal ripeness, cooled overnight to 4C, hand sorted, transferred to tank with 30% whole bunches and the balance de-stemmed over the whole clusters, then fermented spontaneously in open-top fermenters with one punchdown per day. After 2-3 weeks the wine was pressed into older French oak, spent 8 months on the lees, then was blended and bottled. The page describes the 2022 wine as a straight Breedekloof Cinsaut with cherry and strawberry character, feminine elegance and a surprisingly intense personality.
Tasting Notes
cherries, strawberries
Sources: blankbottle.co.za ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.0%
Residual Sugar 1 g/L
pH 3.77
Total Acidity 5.17 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cinsaut
Cinsaut100%
Region Breedekloof
Sulfites 71.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Official BLANKbottle product page describes My Koffer 2021 as a straight Breedekloof Cinsaut from the Wolseley ward with cherry and strawberry character, feminine elegance and a surprisingly intense personality.
Tasting Notes
cherries, strawberries
Sources: blankbottle.co.za ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.06 g/L
pH 4.01
Total Acidity 4.96 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cinsaut
Cinsaut100%
Region Breedekloof
Soil Round river stones in sand
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Raised bush vine vineyard on the valley floor of the Breedekloof in the Wolseley ward, planted in a dry river bed with round river stones in sand. The official page says the grapes were picked at optimal ripeness, cooled overnight to 4C, hand sorted, transferred to tank with 30% whole bunches, fermented spontaneously in open-top fermenters with one punchdown per day, then pressed after 2-3 weeks. The story text on the same official page adds that the 2020 wine fermented in small open-top French oak barrels, aged in the same barrels for 6 months, then spent another 6 months in clay amphora before bottling.
Tasting Notes
cherries, strawberries
Sources: blankbottle.co.za ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.06 g/L
pH 4.13
Total Acidity 4.46 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cinsaut
Cinsaut100%
Region Breedekloof
Soil Round river stones in sand
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Raised bush vine vineyard on the valley floor of the Breedekloof in the Wolseley ward, planted in a dry river bed with round river stones in sand. The official page says the grapes were picked at optimal ripeness, cooled overnight to 4C, hand sorted, transferred to tank with 30% whole bunches, fermented spontaneously in open-top fermenters with one punchdown per day, then pressed after 2-3 weeks. The same official page also states the 2019 wine was aged in small open-top French oak barrels for a year before bottling.
Tasting Notes
cherries, strawberries
Sources: blankbottle.co.za ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.5%
Residual Sugar 0.56 g/L
pH 3.78
Total Acidity 4.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cinsaut
Cinsaut100%
Region Breedekloof
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Official BLANKbottle product page lists My Koffer 2018 as a Breedekloof Cinsaut from the Wolseley ward.
Sources: blankbottle.co.za ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties Cinsaut
Cinsaut100%
Region Breedekloof
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Official BLANKbottle product page lists My Koffer 2017 as a Breedekloof Cinsaut from the Wolseley ward.
Sources: blankbottle.co.za ↗ · Compare this vintage
2016 Technical Specifications
Grape Varieties Cinsaut
Cinsaut100%
Region Breedekloof
Fermentation Vessels small open-top French oak barrels
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Official BLANKbottle product page lists My Koffer 2016 as a Breedekloof Cinsaut from the Wolseley ward.
Tasting Notes cherries; strawberries; no black fruit
Sources: blankbottle.co.za ↗ · Compare this vintage
2015 Technical Specifications
Grape Varieties Cinsaut
Cinsaut100%
Region Breedekloof
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Official BLANKbottle product page lists My Koffer 2015 as a Breedekloof Cinsaut from the Wolseley ward.
Sources: blankbottle.co.za ↗ · Compare this vintage
2013 Technical Specifications
Grape Varieties Cinsaut
Cinsaut100%
Region Breedekloof
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Official BLANKbottle product page lists My Koffer 2013 as a Breedekloof Cinsaut from the Wolseley ward.
Sources: blankbottle.co.za ↗ · Compare this vintage
2012 Technical Specifications
Grape Varieties Cinsaut
Cinsaut100%
Region Breedekloof
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Official BLANKbottle product page lists My Koffer 2012 as a Breedekloof Cinsaut from the Wolseley ward.
Sources: blankbottle.co.za ↗ · Compare this vintage
2011 Technical Specifications
Grape Varieties Cinsaut
Cinsaut100%
Region Breedekloof
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Official BLANKbottle product page lists My Koffer 2011 as a Breedekloof Cinsaut from the Wolseley ward.
Sources: blankbottle.co.za ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1721764 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
The BLANKBOTTLE Winery, Somerset West, Western Cape, South Africa
Phone
+27 82 872 8658
Email
Owner
Pieter Walser
Cellarmaster
Pieter Walser