Technical Specifications
Alcohol 14.0%
Residual Sugar 1.9 g/L
pH 3.54
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Western Cape
Soil Sandstone
Elevation 750.0 meters
Fermentation Vessels Open Top Fermenter, Oak Barrel
Pressing Method Whole Bunch
Oak Aging 18 months
Sulfites 38.0 ppm
Contains Added Sulfites Yes
Extended Maceration Yes
Vegan Yes
Vegetarian Yes
Closure Diam
Production Details Region: Ceres Plateau; Ward: Visgat - Koue Bokkeveld. Vines trained according to the vertical shoot positioning method on a traditional 3 wire trellis system. Grapes were picked at optimal ripeness and cooled overnight to 4 degrees celsius. The next morning the grapes were hand sorted to open top French oak fermenters for whole cluster fermentation. Two thirds were pressed after fermentation and the other third was closed in barrel with the whole clusters inside. All aged for 18 months before the whole clusters were pressed, then blended and bottled.
Individual Vintages
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