2024 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.5 g/L
pH 3.61
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 60% Cabernet Franc; 40% Cabernet Sauvignon
Region Stellenbosch
Elevation 100.0 meters
Orientation Sw-Facing Slope
Fermentation Vessels Open-top fermenters; small French oak barrels
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French oak
Barrel Size small barrels
Sulfites 82.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Fruit came from vineyards on the same Firgrove farm on the Helderberg foothills overlooking False Bay. Grapes were picked at optimal ripeness, cooled overnight to 4°C, destemmed into open-top fermenters and spontaneously fermented, remaining on the skins for as long as possible. The wine was pressed into small French-oak barrels, 25% new, matured for 18 months, then blended and bottled. Finished-wine analysis additionally reports free SO2 of 20 mg/L and volatile acidity of 0.88 g/L.
Sources: blankbottle.co.za ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.17 g/L
pH 3.65
Total Acidity 5.27 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Franc, Cabernet Sauvignon
Cabernet Franc60%
Cabernet Sauvignon40%
Region Stellenbosch
Elevation 100.0 meters
Orientation Sw Facing Slope
Fermentation Vessels Open Top Fermenters, French Oak Small Barrels
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 18 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French oak
Barrel Size small barrels
Sulfites 78.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details From the lower False Bay slopes of the Helderberg in Firgrove overlooking False Bay. Grapes were cooled overnight to 4C, destemmed into open-top fermenters, fermented spontaneously, then pressed to small French oak barrels with 25% new oak for 18 months before blending and bottling.
Sources: blankbottle.co.za ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.38 g/L
pH 3.6
Total Acidity 5.44 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Franc, Cabernet Sauvignon
Cabernet Franc60%
Cabernet Sauvignon40%
Region Stellenbosch
Elevation 100.0 meters
Orientation Sw Facing Slope
Fermentation Vessels Open Top Fermenters, French Oak Small Barrels
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 18 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French oak
Barrel Size small barrels
Sulfites 96.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details From the lower False Bay slopes of the Helderberg in Firgrove overlooking False Bay. Grapes were cooled overnight to 4C, destemmed into open-top fermenters, fermented spontaneously, then pressed to small French oak barrels with 25% new oak for 18 months before blending and bottling.
Sources: blankbottle.co.za ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.86 g/L
pH 3.61
Total Acidity 5.56 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Franc, Cabernet Sauvignon, Merlot
Cabernet Franc55%
Cabernet Sauvignon35%
Merlot10%
Region Stellenbosch
Elevation 100.0 meters
Orientation Sw Facing Slope
Fermentation Vessels Open Top Fermenters, French Oak Small Barrels
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 18 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French oak
Barrel Size small barrels
Sulfites 75.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details From the foothills of the Helderberg in Firgrove overlooking False Bay. Grapes were cooled overnight to 4C, destemmed into open-top fermenters, fermented spontaneously, then pressed to small French oak barrels with 25% new oak for 18 months before blending and bottling.
Sources: blankbottle.co.za ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Cabernet Franc, Cabernet Sauvignon
Cabernet Franc60%
Cabernet Sauvignon40%
Region Stellenbosch
Elevation 100.0 meters
Orientation Sw Facing Slope
Fermentation Vessels Open Top Fermenters, French Oak Small Barrels
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 18 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French oak
Barrel Size small barrels
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details From the foothills of the Helderberg in Firgrove overlooking False Bay. Grapes were cooled overnight to 4C, destemmed into open-top fermenters, fermented spontaneously, then pressed to small French oak barrels with 25% new oak for 18 months before blending and bottling.
Sources: blankbottle.co.za ↗ · Compare this vintage
2015 Technical Specifications
Grape Varieties Cabernet Sauvignon, Cinsaut, Cabernet Franc, Malbec
Cabernet Sauvignon
Cinsaut
Cabernet Franc
Malbec
Region Stellenbosch
Maceration 30 days
Oak Aging 15 months
Oak Types French oak
Barrel Size small barrels
Used Oak Only Yes
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Producer describes the 2015 as mainly Cabernet Sauvignon with Cinsaut, Malbec, and Helderberg Cabernet Franc. Aged for 15 months in 9-year-old small French oak barrels with no new oak and held on the skins for about 1 month after alcoholic fermentation.
Sources: blankbottle.co.za ↗ · Compare this vintage
2014 Technical Specifications
Grape Varieties Cabernet Sauvignon, Cinsaut, Malbec
Cabernet Sauvignon
Cinsaut
Malbec
Region Stellenbosch
Maceration 75 days
Oak Aging 15 months
Oak Types French oak
Barrel Size small barrels
Used Oak Only Yes
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Producer describes the 2014 as mainly Cabernet Sauvignon with a substantial Cinsaut component and some Malbec from Blaauwklippen Road. Aged for 15 months in 9-year-old small French oak barrels with no new oak and held on the skins for about 2.5 months after alcoholic fermentation.
Sources: blankbottle.co.za ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.49 g/L
Total Acidity 5.47 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Maceration 75 days
Oak Aging 15 months
Oak Types French oak
Barrel Size small barrels
Used Oak Only Yes
Sulfites 47.0 ppm
Contains Added Sulfites Yes
Production Details Helderberg fruit. Aged for 15 months in 9-year-old small French oak barrels with no new oak. Held on the skins for about 2.5 months after alcoholic fermentation. Producer states only a small amount of sulphur was added.
Sources: blankbottle.co.za ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1368976 | — | — | 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