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Blankbottle Orbitofrontal Cortex 2021

For those that enjoy creativity & a dry Riesling
Chenin Blanc, Godello (Verdelho, Gouveio), Clairette, Grenache Blanc, Marsanne, Rousanne, and Viognier
  • $65.00

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Citrus Fruit, Tree Fruit, Floral, and Herbaceous, Creamy / Buttery

BODY: Medium -
DRYNESS:
Neutral
ACIDITY:
Medium +
TANNIN:
Light
ALCOHOL (%):
Pronounced (12-14%)

Origin: Coastal Region (Stellenbosch, Franschhoek, Swartland, Constantia & More), South Africa

Grape Varietals:

Chenin Blanc, Godello (Verdelho, Gouveio), Clairette, Grenache Blanc, Marsanne, Rousanne, and Viognier

Winemaking:

Direct Press, Wild yeast, and On Lees Ageing

Maturation: 7-12 Months Oak Barrels, Concrete Tanks, and Amphora (Quevri)

Awards:

WESTERN FOOD PAIRING
Mac & Cheese, BBQ vegetables & seafood

ASIAN FOOD PAIRING
Zi Char, Chili Crab, Sambal Sotong

Description

Blankbottle Orbitofrontal Cortex 2021

For those that enjoy a dry Riesling. The name of this wine, Blankbottle Orbitofrontal Cortex, is derived from the region of the brain responsible for conscious decision making. Winemaker Pieter Walser considers this white blend to be the best in his cellar based on his conscious evaluation.

The idea behind this wine was (and still is) to select the white components in the winery they like most and to assemble a blend that represents that particular vintage in an honest and pure way. 

Grape Varietals & Region: Chenin Blanc (29.8%), Verdelho (25.4%), Clairette (23.4%), Grenache Blanc (9.4%), Marsanne (6%), Roussanne (5.8%), Viognier (0.2%) Vines from various vineyards in Firgrove, Swartland, Stellenbosch and Voor-Paardeberg.

Taste Profile: This semi-aromatic wine has a pale golden color with silver highlights, and a nose of delicate white blossom, lemon, peach, and underripe exotic fruit. On the palate, it is dry and medium-bodied with good acidity and a slightly waxy texture. The wine's flavors of beeswax, tangerine, pear, and lemon are complemented by stony minerality.

Winemaking Process: The grapes were picked at optimal ripeness and cooled overnight to 4 degrees celsius. The next morning the grapes were pressed as whole bunches with no additives. The juice underwent spontaneous fermentation in French oak (nothing new), clay pots and egg shaped cement tanks. Deep winter the wine received sulfur, it's only additive. 10 months on the leese, blended and bottled.

 
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