"A constant presence in Pieter Walser’s shifting kaleidoscope of a range, Moment of Silence
is BLANKbottle’s biggest production wine. Sourced from Wellington, it’s a cuvée of Chenin
Blanc, 30% Grenache Blanc and 10% Viognier with the structure to age. Sappy, layered and
refined, it has pear and tangerine fruit, hint of fennel and almond paste and a racy finish.
2026-31" 94pts Tim Atkin MW South Africa Report 2026
Starting out making wine in a friends garage, Pieter Walser is today one of South Africa’s most engaging and original winemakers.
His rejection of convention in favour of curiosity, instinct and storytelling sets him and his wines apart. Founded in 2004, the tale of BLANKBOTTLE began when a lady came to Pieter asking for anything but Shiraz. ‘I don’t drink Shiraz’ were her exact words. He poured her a glass of wine. She loved it and bought 3 cases. It was a straight Shiraz. That was the moment he realised that people really do judge a book by its cover. By removing the cultivar from the bottle, you also remove preconceived ideas. Each release is treated as an individual narrative, with no grape varieties listed and no fixed stylistic boundaries. Pieter owns no vineyards but seeks out top quality fruit from exceptional sites across the Western Cape, often tiny parcels that slip beneath the radar. The result is an ever-evolving portfolio of distinctive, site-driven wines, many of which are made only once and never repeated. Each label is handcrafted by Pieter, using a variety of techniques such as woodcuts, lino, pencil drawings, stencils etc. Having no indication of varietals on the label - leaving it BLANK - removing all preconceptions as to what lies beyond.
This is a blend from Boberg - bush vine Chenin Blanc planted on the top of the Groenberg in decomposed granite overlooking Wellington. PW, an old bush vine Chenin Blanc vineyard planted on "Koffieklip" at the foothills of the Groenberg, with a touch of traditionally farmed Viognier.
The grapes were picked at optimal ripeness and cooled overnight to 4 degrees Celsius. The next morning, the grapes were pressed as whole bunches. The juice underwent spontaneous fermentation in concrete egg-shaped tanks, amphora and older French oak barrels. In the depths of winter, the wine received one sulphur addition, spending in total, 10 months on the lees before being blended and bottled.
