2025 Technical Specifications
Alcohol 10.0%
Residual Sugar 188 g/L
pH 3.59
Total Acidity 6.6 g/L
Calories (estimated) 195 kcal / glass
150ml glass195 kcal
750ml bottle975 kcal
Grape Varieties 100% Sauvignon Blanc
Region Elgin
Soil Rocky outcrop
Elevation 260.0 meters
Orientation Southeast (Se)
Fermentation Vessels Older French oak barrels
Pressing Method Whole-Bunch Pressed
Indigenous Yeast Yes
Oak Types French oak
Vegan Yes
Vegetarian Yes
Closure Diam
Production Details The vines are VSP-trained on a traditional three-wire trellis. Bunches were pinched at optimal ripeness and left to dry on the vines until the grapes reached 40 °Balling, then hand-picked, whole-bunch pressed and settled overnight. After spontaneous fermentation in older French oak barrels, the wine remained in barrel for 10 months before blending and bottling. Sulfur added in deep winter was described as the wine's only additive. Finished-wine volatile acidity was 1.09 g/L.
Sources: blankbottle.co.za ↗ · Compare this vintage
Vintages
2024 Technical Specifications
Alcohol 10.5%
Residual Sugar 177 g/L
pH 3.42
Total Acidity 6 g/L
Calories (estimated) 195 kcal / glass
150ml glass195 kcal
750ml bottle975 kcal
Grape Varieties 100% Sauvignon Blanc
Drinking Window 2025–2028
Region Elgin
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Diam
Production Details The wine was made from vine-dried Sauvignon Blanc. Finished-wine volatile acidity was 1.3 g/L. The producer also reports free SO2 of 7 and total SO2 of 286, but does not state the units, so these values are retained without conversion to sulfites ppm.
Tasting Notes Saffron, earth and beeswax aromas; peach, apricot and green apple on the palate; volatile lift.
Critics Ratings 92
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