2025 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.9 g/L
pH 3.38
Total Acidity 5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Fernão Pires
Region Swartland
Soil Sandy topsoil over koffieklip subsoil
Elevation 100.0 meters
Vine Age Old-vine; exact age not stated
Fermentation Vessels Used French oak barrels, amphora and concrete egg-shaped fermenters
Pressing Method Whole-Bunch Pressed The Morning After Overnight Cooling
Natural Yeast Yes
Oak Types French oak
Used Oak Only Yes
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Diam
Production Details Fruit from one unirrigated bush-vine vineyard was harvested at four ripeness levels and cooled overnight to 2°C. After fermentation and aging, the wine spent 10 months on lees before blending and bottling; the narrative separately says 'a year on the lees,' so no exact aging-days value is proposed. Finished-wine analysis also reports free SO2 34 mg/L, total SO2 80 mg/L and volatile acidity 0.70 g/L.
Sources: blankbottle.co.za ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.6 g/L
pH 3.46
Total Acidity 4.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Fernão Pires
Region Swartland
Soil Sandy topsoil over koffieklip subsoil
Elevation 100.0 meters
Vine Age Old-vine; exact age not stated
Fermentation Vessels Used French oak barrels, amphora and concrete egg-shaped fermenters
Pressing Method Whole-Bunch Pressed The Morning After Overnight Cooling
Natural Yeast Yes
Oak Types French oak
Used Oak Only Yes
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Diam
Production Details Fruit from one unirrigated bush-vine vineyard was harvested at four ripeness levels and cooled overnight to 2°C. The wine spent 10 months on lees before blending and bottling; the narrative separately says 'a year on the lees,' so no exact aging-days value is proposed. Finished-wine analysis also reports free SO2 28 mg/L and volatile acidity 0.67 g/L.
Sources: blankbottle.co.za ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.9 g/L
pH 3.7
Total Acidity 5.29 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Fernão Pires
Region Swartland
Soil Sandy topsoil over koffieklip subsoil
Elevation 100.0 meters
Vine Age Old-vine; exact age not stated
Fermentation Vessels Used French oak barrels and amphora
Pressing Method Whole-Bunch Pressed The Morning After Overnight Cooling
Natural Yeast Yes
Oak Types French oak
Used Oak Only Yes
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Diam
Production Details Fruit from one unirrigated bush-vine vineyard was harvested at four ripeness levels and cooled overnight to 4°C. The wine spent 10 months on lees before blending and bottling; the narrative separately says 'a year on the lees,' so no exact aging-days value is proposed. Finished-wine analysis also reports free SO2 27 mg/L, total SO2 79 mg/L and volatile acidity 0.6 g/L.
Sources: blankbottle.co.za ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.7 g/L
pH 3.7
Total Acidity 4.68 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Fernão Pires
Region Swartland
Soil Approximately 30 cm of white sand over iron-rich koffieklip subsoil
Elevation 100.0 meters
Vine Age Over 40 years
Fermentation Vessels Used French oak and amphora
Oak Types French oak
Used Oak Only Yes
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Diam
Production Details Fruit from one unirrigated bush-vine vineyard was picked at four ripeness levels and cooled overnight to 4°C. Lots were handled separately: some were destemmed and pressed, some received a few hours of skin contact before pressing, some fermented as whole clusters, and some fermented destemmed on skins. After fermentation and aging, the wine spent 10 months on lees before blending and bottling. Finished-wine analysis also reports free SO2 28 mg/L, total SO2 86 mg/L and volatile acidity 0.64 g/L.
Sources: blankbottle.co.za ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1821493 | — | — | 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