Vintage / 2019

Showing 1–24 of 37 results

BLANKbottle B.I.G. 2019

R310.01 inc. VAT
"The Swartland Revolution was exactly that: a revolution initiated by Swartland farmers which turned the premium wine market upside down. Suddenly premium higher-priced Bordeaux-style Stellenbosch wines had to share the stage with premium Rhone-style Swartland blends. And so it happened then, that for the past 8 years, the media stuck Cabernet Sauvignon in a dark and dusty corner - not “cool” enough. As some of you might know, at the moment I make wine from 24 varieties. I thought it a bright idea to do something for the neglected, fallen-from-grace Cabernet Sauvignon. I subsequently identified 8 Cabernet Sauvignon vineyards, 2 Cabernet franc and 1 Petit Verdot with vastly different heights above sea level: 7 near Somerset West (at 32 to 391 m), 2 on the outskirts of Tulbagh (both at 310 m) and 2 in the Witzenberg’s Koue Bokkeveld (at 734 and 755m). When I first started speaking to the masters of Cabernet here at the Southernmost tip of Africa, the first thing mentioned by most was the dreaded Greenness in Cabernet Sauvignon - a very unwelcome herbaceous / vegetative character. This develops due to high levels of Pyrazines present in the wine - something that's determined by the ripeness level of the grapes. The longer the grape bunches get exposed to sunlight during the growing period, the less Pyrazines - resulting in less greenness in the end product - reducing herbaceousness and amplifying fruit. Here in South Africa we have a unique situation: although we have plenty of sunshine, it is hot and dry. In most instances, by the time the grapes are ripe for picking, it hasn't had long enough sun exposure for the Pyrazines to get to an acceptable level. And if you leave it on the vine for longer, the sugar level gets too high. These sugars are then transformed during fermentation into alcohol resulting in rather high alcoholic wines. So in general, Cabernet creators are in fact chased by the Green Monster. Defended by some, feared by most. What confuses me, though, is that one could argue that this greenness is a stylistic characteristic of wines closer to the ocean, which makes it acceptable. Or does it? Where the exact point lies where herbaceousness turns into greenness - I am not sure. That’s why I decided to make a Cabernet Sauvignon led blend and identified the following 11 vineyards from different heights above sea levels. The closest vineyard to the ocean is 3km and the furthest 3 hours drive." Producer's note

BLANKbottle B.I.G. Magnum 2019

R630.00 inc. VAT
"The Swartland Revolution was exactly that: a revolution initiated by Swartland farmers which turned the premium wine market upside down. Suddenly premium higher-priced Bordeaux-style Stellenbosch wines had to share the stage with premium Rhone-style Swartland blends. And so it happened then, that for the past 8 years, the media stuck Cabernet Sauvignon in a dark and dusty corner - not “cool” enough. As some of you might know, at the moment I make wine from 24 varieties. I thought it a bright idea to do something for the neglected, fallen-from-grace Cabernet Sauvignon. I subsequently identified 8 Cabernet Sauvignon vineyards, 2 Cabernet franc and 1 Petit Verdot with vastly different heights above sea level: 7 near Somerset West (at 32 to 391 m), 2 on the outskirts of Tulbagh (both at 310 m) and 2 in the Witzenberg’s Koue Bokkeveld (at 734 and 755m). When I first started speaking to the masters of Cabernet here at the Southernmost tip of Africa, the first thing mentioned by most was the dreaded Greenness in Cabernet Sauvignon - a very unwelcome herbaceous / vegetative character. This develops due to high levels of Pyrazines present in the wine - something that's determined by the ripeness level of the grapes. The longer the grape bunches get exposed to sunlight during the growing period, the less Pyrazines - resulting in less greenness in the end product - reducing herbaceousness and amplifying fruit. Here in South Africa we have a unique situation: although we have plenty of sunshine, it is hot and dry. In most instances, by the time the grapes are ripe for picking, it hasn't had long enough sun exposure for the Pyrazines to get to an acceptable level. And if you leave it on the vine for longer, the sugar level gets too high. These sugars are then transformed during fermentation into alcohol resulting in rather high alcoholic wines. So in general, Cabernet creators are in fact chased by the Green Monster. Defended by some, feared by most. What confuses me, though, is that one could argue that this greenness is a stylistic characteristic of wines closer to the ocean, which makes it acceptable. Or does it? Where the exact point lies where herbaceousness turns into greenness - I am not sure. That’s why I decided to make a Cabernet Sauvignon led blend and identified the following 11 vineyards from different heights above sea levels. The closest vineyard to the ocean is 3km and the furthest 3 hours drive. My eie plaas - Cabernet Sauvignon: Valley floor Firgrove - 32 meters above sea-level. UNITY - Cabernet Sauvignon: Lower slopes of the Helderberg Somerset West - 116 meters above sea-level. LAN - Cabernet Sauvignon: Firgrove (slope facing towards the Helderberg) - 60m meters above sea-level. COR-CS - Cabernet Sauvignon: Higher slopes of the Helderberg Somerset West - 308 meters above sea-level. COR-CF - Cabernet franc: Higher slopes of the Helderberg Somerset West - 320 meters above sea-level. Sigh of Relief - Cabernet franc: Higher slopes of the Helderberg Somerset West - 391 meters above sea-level. Black Nectar - Petit verdot: Blaauwklippen Road Stellenbosch - 279 meters above sea-level. TOOLBAG Cabernet Sauvignon: Tulbagh - 310 meters above sea-level Mr VILLA Cabernet Sauvignon: Tulbagh - 310 meters above sea-level BUT WHY?: Ceres Plateau - 734 meters above sea-level LEAVING THE TABLE: Ceres Plateau - 755 meters above sea-level We made them all separately and aged them all in French oak for one and a half years - picked mainly when we thought the grapes tasted best. Interestingly enough, the first vineyard on the Helderberg ripened in late February whereas the last vineyard in Ceres Plateau (about 3 hours drive from the first) reached optimum ripeness on 22 April - 100 days into harvest and also the very last grapes to hit the cellar." -Producer’s note

BLANKbottle But Why 2019

R280.00 inc. VAT
"I was concerned that ripening would be a challenge. My initial thoughts were that the wines would be green. What we did not realise at the time was that the site’s radiation levels (sunlight) were off-the-charts high and the average temperature is low during summer. The grapes could therefore stay on the vines much longer, absorbing massive amounts of sunlight, whilst growing in maturity and getting rid of greenness. Resulting in ripe grapes with lower sugar levels. Sandy soils are also famous for producing more elegant wines."- Producer's note

BLANKbottle Empire 2019

R310.01 inc. VAT
"Just for the record - I am a huge fan of Swartland white blends. The image of South African wines has changed dramatically over the past 10 years and the Swartland played a huge part in this. Their wines, especially the Rhône-style white blends are top notch. They are fun, young, energetic and unique and started to gain international fame. Stellenbosch, however (where I studied winemaking), is the original EMPIRE of South African wine. Like most of us, I like to support the underdog, and in the case of white blends, the Empire became exactly that. So I created a white blend based on similar varieties - a combination that could give some of the Swartland white blends a go. The empire is therefore now striking back at the Swartland with a blend of an all-Stellenbosch Verdelho, Pinot blanc, Sauvignon blanc, Roussanne, Marsanne, Chardonnay, Chenin blanc and Viognier. The label consists of two sections. On the left part of the label you will see a half star, which was the logo for the "Swartland Revolution". And on the right - stripes that represent a traditional and conservative EMPIRE. And the red brother of Empire Strikes Back is EMPIRE 2019 - not striking back but just being himself. With Cabernet Sauvignon as driver and bits of Petit Verdot and Cabernet franc to compliment. The old style design label shows a combination crest. I combined the crest of Stellenbosch University and Elsenburg College - The 2 Empires when it comes to wine education - I studied at both..." Winemaker's note

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's note

BLANKbottle Rabbitsfoot 2019

R280.00 inc. VAT
"The vines grow very high on the Helderberg mountain in Stellenbosch. The owner of the vineyard makes a natural, sweet wine from it and has a very specific way of doing this. It boils down to him pinching the stems of the bunches in order for the grapes to dry while hanging on the vine. In this process, the berries lose water and flavour, acid and sugar concentrate. They then harvest the raisiny berries and end up with a natural sweet white wine. Unfortunately, though, it seems that not only humans have a sweet tooth. The baboons love the sweet berries and come down from the mountain and feast on the top part of the vineyard. The farmer therefore had a problem. He needed a buffer between his precious sweet stuff and the mountain baboons and decided to give me the top part of this awesome vineyard (on the flat top section). I pick this early in the season, leaving no berries on the vines. This fools the baboons into thinking that there are no grapes left on the bottom part of the vines either. This strategy worked well for a couple of years but started to change in 2019. The baboons realised what we were doing and broke through the buffer zone to strike the bottom section of the vineyard - making the 2019 most likely the last vintage, with a total of 900 bottles produced. Rabbitsfoot does not taste like traditional Sauvignon blanc at all. It is ripe, barrel-fermented and aged. An awesome, very different expression of South African Sauvignon Blanc. The label is a combination of Linocuts, and hand-drawings showing an a-symmetrical shape that is very close to my heart. Sort of similar to the a-symmetrical wine in the bottle. It tastes the complete opposite of what one might expect." Producer's note

Château de Pibarnon Bandol Rosé 2019

R440.00 inc. VAT
Shimmering orange-pink. Powerful, mineral-accented white peach, raspberry and melon scents, along with building citrus pith and floral nuances. Palate-staining red berry, blood orange, nectarine and lavender flavors deftly meld depth and energy. Shows strong tension and repeating mineral character on the strikingly long finish, which leaves a suave floral note behind.

Château de Pibarnon Bandol Rosé 2019 3L

Shimmering orange-pink. Powerful, mineral-accented white peach, raspberry and melon scents, along with building citrus pith and floral nuances. Palate-staining red berry, blood orange, nectarine and lavender flavors deftly meld depth and energy. Shows strong tension and repeating mineral character on the strikingly long finish, which leaves a suave floral note behind.

Château de Pibarnon Bandol Rosé 2019 Magnum

R890.00 inc. VAT
Shimmering orange-pink. Powerful, mineral-accented white peach, raspberry and melon scents, along with building citrus pith and floral nuances. Palate-staining red berry, blood orange, nectarine and lavender flavors deftly meld depth and energy. Shows strong tension and repeating mineral character on the strikingly long finish, which leaves a suave floral note behind.

Château de Saint Cosme Vin de Pays d’Oc “Little James Basket Press” Blanc 2019

R185.00 inc. VAT
Barruol put together a 50-50 blend of Sauvignon Blanc and Viognier for his 2019 IGP Pays d'Oc Little James Basket Press Blanc. No, it's not under the Chateau label, but I include it here for the sake of completeness, as it's a fun, appealing effort, loaded with passion fruit and citrus, with touches of melon and apricot. Plump in the mouth, it remains zippy and fresh, with a mouthwatering finish. Drink it young.- Joe Czerwinski

David & Nadia “Aristargos” Magnum 2019

R755.01 inc. VAT
"47% Chenin Blanc, 13% Semillon, 11% Clairette Blanche, 10% Viognier, 8% Marsanne, 6% Roussanne, 3% Verdelho and 2% Grenache Blanc – seven varieties across 15 different vineyards involving 22 pickings. This vintage seems particularly reticent with the nose showing elusive notes of white and yellow fruit plus a little earthiness while the palate is lean, fresh and pithy. Quite challenging at this stage but should no doubt unwind with time in bottle." - Christian Eeded, Winemag

David & Nadia Grenache Magnum 2019

R745.00 inc. VAT
"Grapes from three different vineyards involving six pickings. 60% whole-bunch fermentation. Very pretty aromatics with notes of rose, musk, fresh herbs and red currant. The palate is light-bodied with pure fruit fruit, fresh acidity and fine tannins, the finish lightly salty." - Christian Eededs, Winemag

Domaine de Triennes Rosé 2019

R264.99 inc. VAT
“Light bright orange. Lively and focused on the nose and in the mouth, displaying fresh red berry and citrus fruit character and a suggestion of succulent herbs. Racy and refreshingly tangy in style; a deeper cherry note emerges on the back half. Finishes with good, zesty thrust, leaving a bitter orange pith note behind.” – Josh Raynolds, Antonio Galloni’s Vinous.com

Keermont Fleurfontein 2019

Yellow gold in colour with copper tinge, the Fleurfontein 2019 exudes aromas of dried apricot, lime marmalade, and ripe orange rind with hints of hazelnut and vanilla. The palate is full and creamy with concentrated flavours of dried fruits and marzipan with a grassy freshness. A central core of acidity gives the wine a long, complex, and succulent finish with a slightly salty touch. Drink now through to 2031.

Le Clos du Caillou Côtes-du-Rhône “Le Bouquet des Garrigues” Blanc 2019

R325.00 inc. VAT
"The 2019 Cotes du Rhone Le Bouquet des Garrigues Blanc is a tank-fermented and aged blend of 40% Clairette, 30% Grenache Blanc and 15% each Roussanne and Viognier. It's more lime-like and linear than the le Caillou bottling, reflecting the different cépages as well as the terroir. Hints of green peach reveal the ripeness of the vintage while retaining a zesty quality. It's medium to full-bodied, with a silky feel and terrific length." - Joe Czerwinski, Wine Advocate

Le Clos du Caillou Côtes-du-Rhône Rouge “Le Caillou” 2019

R250.00 inc. VAT
More sedate than the Esprit Nature (and including some non-estate fruit), the 2019 Cotes du Rhone Le Caillou is still certified organic. Hints of leather and dried spices accent dark berries on the nose, while the medium to full-bodied palate is smooth and supple, ending on hints of earth and modest tannins.

Miani Bianco 2019

A stunning white blend from featuring Friulano, Malvasia, and Ribolla Gialla. It has everything - richness, depth but delivered with grace.

Newton Johnson Family Vineyards Chardonnay 2019

R365.01 inc. VAT
“[Family Vineyards Chardonnay 2019] hails from three separate parcels on, variously clay, granite and stony soils and is a wonderful expression of the quality of the vintage. Pear, wet stone and orange zest flavours are framed by 35% new wood, with low yields contributing concentration alongside the freshness and zip of the cool year.” – 95 points, Tim Atkin MW (South Africa 2020 Special Report)

Newton Johnson Felicité Pinot Noir 2019

R115.00 inc. VAT
"The fragrant fruit of Pinot Noir is ever distinct; and the silky, elegant texture is what seduces you in to what may be called the ‘Queen of wines’. We believe that our Felicité Pinot Noir is a 1st step in this discovery. Surprisingly affordable, this wine displays bright and uncomplicated Pinot fruit." - Producer Note

Newton Johnson Southend Chardonnay 2019

R225.00 inc. VAT
"The 2019 Chardonnay Newton Johnson Southend was picked by hand and matured for 11 months in mostly 500-liter puncheons and some Burgundy barriques. It has a very cohesive bouquet, walnut, hazelnut and light flinty aromas joining the citrus fruit. The palate is well balanced with tropical notes (passion fruit, blood orange, mandarin) on the entry. There is plenty of energy coiled up in this Chardonnay, and superb tension on the finish. Excellent." - Neal Martin, Vinous