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BLANKbottle Boberg 2020

R280.00 inc. VAT
"2015 was the first year that I bought the grapes from this Vineyard. The Farmer calls the vineyard BOBERG, which means “on top of the Mountain”. It was a neglected little vineyard, old bush vines with no irrigation. The farmer identified it as a site with potential and started with a restoration process. The vineyard grows in decomposed granitic soil in Wellington. The site is cooler than the others in the area. I used it in 2015 as a component in the Moment of Silence blend. The vineyard seemed to produce a high acid even though it grows in extreme conditions. In 2016 and 2017 the farmer decided to move farming practises from conventional farming to organic. Boberg is now organically certified. He also installed irrigation to enable it to sustain heat waves during warm parts of summer." - Producer Note
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BLANKbottle Epileptic Inspiration 2019

R280.00 inc. VAT
"1/3 Elgin Semillon that fermented and aged in French Oak for one and 1/2 years. 1/3 Elgin Semillon that fermented and aged in 330 liter clay amphora. 1/3 Baardseerdersbos Semillon, that fermented and aged in 330 liter clay amphora. I am not a fan of greener wines and therefore concentrate on picking the grapes when it is fully developed, which results in a riper-style Semillon. The story of Epileptic Inspiration: "Epileptic Inspiration 2013? You have no respect!", a Swiss guy told me on a recent trip to Zurich. Since the beginning of BLANKbottle, I have been designing my own labels. At first, it was because there was absolutely no way I could afford designers. I made use of Microsoft Word, typed BLANKbottle, placed it into a block and played around with the colours - no designing skills required at all. And, to be honest, for the first 10 years I actually didn't like my labels much (besides maybe the honesty of it). Every year, I would again have to fight off the desire to employ professional label designers. For those of you who don't know this: I started having Epilepsy at the age of 30. Then in November 2013, whilst not on medication, I had another huge epileptic fit (the second one ever). So the Dr booked me off driving and surfing, yet again. When I have a fit, what happens to me at first is that I forget everything. My long term memory returns quite soon thereafter (within hours), but I find that my short term analytical memory takes about 2-3 months to return - if at all... And this is how I started to design my new labels for the 2013 wines. I could not look at the computer due to the flickering screen. So I started making use of scissors, paint, Lino, pencil and old paper. And the result: I think I had a breakthrough in design, inspiration of Epileptic proportions. So the drawing and design of my own labels came as a direct result of my epilepsy. And here’s the strange part which I cannot prove - I believe that something in my brain changed due to epilepsy. Before epilepsy I had no skill or desire to draw paint etc. Now I still don’t have the skill, but at least I like my labels! All 47 of the ones coming your way in 2019." - Producer Note
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BLANKbottle Im Hinterhofkabuff 2018

R375.00 inc. VAT
"The Im Hinterhofkabuff vineyard is small and is planted in pure yellow sandstone rock, vines trellised onto single poles - like they do in the Mosel, Germany. There is no irrigation and the slope is steep. It is exposed to the rough and gusty South-easter wind blowing straight from Hermanus. It is a cold and rugged site which produce very little grapes - some years resulting in only one barrel. The 2018 vintage produced two barrels. It is 100% Weisser Riesling, spontaneously fermented in old, small French Oak barrels. It is a concentrated riper style of Weisser Riesling. It has a firm acidity and mineral within the rich style. It will age beautifully (the current 2012 drinking beautifully at the moment). My aim is not to imitate German-style Rieslings - we try to capture the South African sunlight in this wine" - Producer Note
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BLANKbottle TBC Non-Vintage

R280.00 inc. VAT
"I spent 4 days driving from Avignon all along the Rhône river through Hermitage, Crozes Hermitage, Condrieu to Côte Rôtie. It was fascinating and invigorating. Condrieu’s wines (or rather the ones I tasted), were mineral, fresh and lean with depth in character and complexity - and made from Viognier - a varietal we struggle with in South Africa. SA Viognier are mostly over extracted, rich, sweet and floral. I have access to a really nice block of Viognier on the slopes of the Helderberg mountain facing Stellenbosch. I have been making wine from that block since 2012, but,up until today, have only used it in blends. So I decided to do an experiment. We picked the vineyard in two sections. The first picking on a relatively low sugar and a second picking as a ripe component. A combination of the two were aged for 2 years in old small barrel French Oak - 50% of the final blend. The other 50% was an early picking of the same vineyard the following year. In other words; the final wine is 50% early picking that spent one year in barrel (2018 vintage) and the other 50% a combination of early and late picking aged 2 years in barrel (2017 vintage). And I had no name for the wine. You know, it does happen that sometimes the name and label of a wine just doesn’t happen when it should… My distributers pressured me to get the wine out and after a suggestion by one of the reps, the name became TBC - To Be Confirmed." - Producer Note
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Castello ColleMassari Melacce Montecucco Vermentino 2018

R205.01 inc. VAT
"Clean Vermentino with a fruity-fresh first sip. Aromas of Granny Smith apple, white peach and sweet limes with a hint of exotic fruits. Crispy and dry on the palate with fantastic minerality. The after-taste is dry and indicates a good pressing as well as an aromatic precision. An ideal summer wine very elegant and classy." - Producer Note
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Château de Saint Cosme IGP Vaucluse “Les Deux Albion” Blanc 2019

R285.00 inc. VAT
Grown on land owned by the Barruol family, the 2019 IGP Principauté d'Orange Les Deux Albions Blanc is labeled Domaine de Saint Cosme rather than with the "Chateau" moniker. A blend of 40% Viognier, 30% Picpoul and 20% Marsanne, with trace amounts of Bourboulenc, Clairette, and Ugni Blanc, it delivers some of Viognier's floral, apricot-driven opulence, balanced by the restrained fruit of the other varieties and enriched by barrel fermentation and sur-lie aging. Medium to full-bodied, the wine is plump and round in the mouth, harmonious and fleshy, with a broad, spicy finish. Drink it over the next couple of years. - Joe Czerwinski
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Domaine du Pélican Savagnin Ouillé 2016

R494.99 inc. VAT
"Showing the pure varietal profile, the 2016 Arbois Savagnin Ouillé reflects very much the style of Domaine du Pelican—clean, fresh and focused wines. It fermented and aged in foudre and 500-liter barrels for ten months. It has good ripeness and nicely integrated oak. The palate revealed pungent flavors or great intensity and good acidity. 18,000 bottled produced. The aim is to make Savagnin the grape of the Domaine. This is my favourite wine of the portfolio, a wine with energy and character" - Luis Gutiérrez, Robert Parker's Wine Advocate
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Domaine du Pélican Savagnin Ouillé 2017

R494.99 inc. VAT
"The pure, elegant and clean 2017 Arbois Savagnin Ouillé is a more powerful vintage with concentration through low yields, but it still a straight and vertical white, with an unusual combination of power and elegance. There is a pleasant bitterness on the finish that somewhat offsets the ripeness of the year and makes the wine come through as nicely balanced. I tasted a 2015 for comparison, and that wine felt fresher than this, and the nose had more complexity and nuance." - Luis Gutiérrez, Robert Parker's Wine Advocate

Domaine Henri Gouges Nuits St. Georges “La Perrière” Premier Cru 2017

"Residual hints of the malolactic fermentation, sulfur and wood are all that are discernible today. Otherwise the sleeker and more mineral-driven flavors possess lovely drive on the intense, focused, linear and serious finish. Note that my rating assumes that the nose will clean up as the sulfur and wood are absorbed." - Allen Meadows, Burghound