BlankBottle is the unconventional project of South African winemaker Pieter Walser, one of the country's most creative and independent voices.

Since founding the winery in 2005, Walser has rejected traditional marketing and varietal labelling, instead allowing each wine's name and story to take centre stage.

He sources fruit from exceptional vineyard sites across the Western Cape, often working with old vines and unusual parcels that might otherwise be overlooked.

Every wine is produced in small quantities, with minimal intervention in the cellar to preserve authenticity and character.

Orbito Frontal Cortex reflects this philosophy perfectly - inviting drinkers to discover its personality rather than judging it by convention.

The Western Cape is South Africa’s most important wine region, producing the majority of the country’s wines and home to world-renowned appellations such as Stellenbosch, Paarl, Franschhoek, and Constantia. The region benefits from a Mediterranean climate, with warm, dry summers moderated by cooling Atlantic and Indian Ocean breezes, particularly the Cape Doctor wind, which reduces disease pressure and preserves acidity. Winters are mild and wet, ensuring sufficient rainfall for healthy vineyards.

Soils are diverse, ranging from decomposed granite and sandstone to shale and alluvial deposits, providing excellent drainage and a range of terroirs suited to different grape varieties. This diversity allows both red and white grapes to thrive. Chenin Blanc, historically the most planted, shows remarkable versatility, producing styles from fresh and zesty to rich and barrel-aged. Sauvignon Blanc, Chardonnay, and increasingly Rhône whites also flourish. On the red side, Cabernet Sauvignon and Merlot dominate in Bordeaux-style blends, while Shiraz (Syrah) and Pinotage, South Africa’s signature grape, are widely celebrated.

Wine styles vary from crisp, mineral-driven whites to powerful, structured reds. Flavours often combine ripe New World fruit—plum, cassis, tropical notes—with Old World elegance, freshness, and spice, giving Western Cape wines a distinctive balance of richness and refinement.

Clairette is one of the oldest white grape varieties in the south of France, with records of its cultivation dating back to the 16th century. Thought to have originated in the Mediterranean regions of Provence or the Rhône Valley, it is well suited to warm, dry conditions and has traditionally been used in the production of both still and sparkling wines.

In the vineyard, Clairette is vigorous and high-yielding, with large berries and loose bunches. It is relatively drought-resistant and copes well with poor, stony soils, making it a reliable variety in hot climates. However, it tends to ripen early and can lose acidity quickly, which requires careful timing of the harvest to preserve freshness and balance.

Clairette is widely planted in southern France, particularly in the Rhône Valley (including Châteauneuf-du-Pape), Provence and Languedoc. It is also found in small quantities in South Africa and Australia. The grape is used both as a blending component and, in some appellations, as a varietal wine.

The wines typically display light to medium body with aromas of apple, pear and white peach, often accompanied by herbal or floral notes and a slightly bitter, almond-like finish. While usually made in a fresh, youthful style, Clairette can also develop more honeyed, waxy notes with bottle age or when aged in oak.

Verdelho is a white grape variety with a long and distinguished history, originating in Portugal, where it is most famously associated with the fortified wines of Madeira. Believed to have been introduced from mainland Portugal to the island in the 15th century, Verdelho quickly became one of the classic varieties used in Madeira’s medium-dry styles, prized for its balance of acidity and flavour intensity.

Viticulturally, Verdelho is a relatively vigorous variety, though it is susceptible to powdery mildew and requires careful canopy management to achieve optimal ripeness. It thrives in warm, sunny climates where it develops concentration without losing its naturally high acidity. The bunches are typically small to medium in size, with thick-skinned berries that contribute to its aromatic depth and resilience during vinification.

Today, Verdelho is grown not only in Madeira but also across mainland Portugal, notably in the Douro and Dão regions, where it is valued in fresh, still white wines. Outside Europe, it has found success in Australia, particularly in regions such as the Hunter Valley and Langhorne Creek, producing vibrant, aromatic whites. Stylistically, Verdelho wines are marked by bright acidity, citrus and tropical fruit notes, often with hints of spice and a refreshing, zesty character.

Marsanne is a classic white grape of the northern Rhône, long associated with Hermitage, Crozes-Hermitage, Saint-Joseph and Saint-Péray, where it is often partnered with Roussanne. Thought to originate around Tain-l’Hermitage, it has travelled modestly: today you’ll also find it in southern France, Switzerland’s Valais (as Ermitage), Australia (notably Victoria’s Nagambie Lakes), parts of California and small pockets in South Africa.

In the vineyard, Marsanne is relatively hardy and productive, favouring warm, well-drained, stony or granitic soils. It ripens mid- to late-season, building high sugar and generous texture, but acidity can drop quickly if picked too late. Managing yields and canopy is crucial to retain freshness and avoid neutral flavours. In humid conditions it can be prone to mildew; in the cellar it benefits from careful oxygen management to prevent premature oxidation.

Stylistically, Marsanne is full-bodied and textural, often with a gentle, waxy feel. Young wines show pear, quince and stone fruit with notes of acacia, honeysuckle, fennel and almond. With lees ageing—or discreet barrel work—they gain mid-palate weight and a creamy, nutty complexity; with bottle age, expect honey, nougat, spice and a savoury, mineral depth. While most examples are dry, Marsanne also underpins the traditional-method sparkling wines of Saint-Péray and occasionally richer, late-harvest styles.

Clairette is one of the oldest white grape varieties in the south of France, with records of its cultivation dating back to the 16th century. Thought to have originated in the Mediterranean regions of Provence or the Rhône Valley, it is well suited to warm, dry conditions and has traditionally been used in the production of both still and sparkling wines.

In the vineyard, Clairette is vigorous and high-yielding, with large berries and loose bunches. It is relatively drought-resistant and copes well with poor, stony soils, making it a reliable variety in hot climates. However, it tends to ripen early and can lose acidity quickly, which requires careful timing of the harvest to preserve freshness and balance.

Clairette is widely planted in southern France, particularly in the Rhône Valley (including Châteauneuf-du-Pape), Provence and Languedoc. It is also found in small quantities in South Africa and Australia. The grape is used both as a blending component and, in some appellations, as a varietal wine.

The wines typically display light to medium body with aromas of apple, pear and white peach, often accompanied by herbal or floral notes and a slightly bitter, almond-like finish. While usually made in a fresh, youthful style, Clairette can also develop more honeyed, waxy notes with bottle age or when aged in oak.

Verdelho is a white grape variety with a long and distinguished history, originating in Portugal, where it is most famously associated with the fortified wines of Madeira. Believed to have been introduced from mainland Portugal to the island in the 15th century, Verdelho quickly became one of the classic varieties used in Madeira’s medium-dry styles, prized for its balance of acidity and flavour intensity.

Viticulturally, Verdelho is a relatively vigorous variety, though it is susceptible to powdery mildew and requires careful canopy management to achieve optimal ripeness. It thrives in warm, sunny climates where it develops concentration without losing its naturally high acidity. The bunches are typically small to medium in size, with thick-skinned berries that contribute to its aromatic depth and resilience during vinification.

Today, Verdelho is grown not only in Madeira but also across mainland Portugal, notably in the Douro and Dão regions, where it is valued in fresh, still white wines. Outside Europe, it has found success in Australia, particularly in regions such as the Hunter Valley and Langhorne Creek, producing vibrant, aromatic whites. Stylistically, Verdelho wines are marked by bright acidity, citrus and tropical fruit notes, often with hints of spice and a refreshing, zesty character.

Marsanne is a classic white grape of the northern Rhône, long associated with Hermitage, Crozes-Hermitage, Saint-Joseph and Saint-Péray, where it is often partnered with Roussanne. Thought to originate around Tain-l’Hermitage, it has travelled modestly: today you’ll also find it in southern France, Switzerland’s Valais (as Ermitage), Australia (notably Victoria’s Nagambie Lakes), parts of California and small pockets in South Africa.

In the vineyard, Marsanne is relatively hardy and productive, favouring warm, well-drained, stony or granitic soils. It ripens mid- to late-season, building high sugar and generous texture, but acidity can drop quickly if picked too late. Managing yields and canopy is crucial to retain freshness and avoid neutral flavours. In humid conditions it can be prone to mildew; in the cellar it benefits from careful oxygen management to prevent premature oxidation.

Stylistically, Marsanne is full-bodied and textural, often with a gentle, waxy feel. Young wines show pear, quince and stone fruit with notes of acacia, honeysuckle, fennel and almond. With lees ageing—or discreet barrel work—they gain mid-palate weight and a creamy, nutty complexity; with bottle age, expect honey, nougat, spice and a savoury, mineral depth. While most examples are dry, Marsanne also underpins the traditional-method sparkling wines of Saint-Péray and occasionally richer, late-harvest styles.

Clairette is one of the oldest white grape varieties in the south of France, with records of its cultivation dating back to the 16th century. Thought to have originated in the Mediterranean regions of Provence or the Rhône Valley, it is well suited to warm, dry conditions and has traditionally been used in the production of both still and sparkling wines.

In the vineyard, Clairette is vigorous and high-yielding, with large berries and loose bunches. It is relatively drought-resistant and copes well with poor, stony soils, making it a reliable variety in hot climates. However, it tends to ripen early and can lose acidity quickly, which requires careful timing of the harvest to preserve freshness and balance.

Clairette is widely planted in southern France, particularly in the Rhône Valley (including Châteauneuf-du-Pape), Provence and Languedoc. It is also found in small quantities in South Africa and Australia. The grape is used both as a blending component and, in some appellations, as a varietal wine.

The wines typically display light to medium body with aromas of apple, pear and white peach, often accompanied by herbal or floral notes and a slightly bitter, almond-like finish. While usually made in a fresh, youthful style, Clairette can also develop more honeyed, waxy notes with bottle age or when aged in oak.

Verdelho is a white grape variety with a long and distinguished history, originating in Portugal, where it is most famously associated with the fortified wines of Madeira. Believed to have been introduced from mainland Portugal to the island in the 15th century, Verdelho quickly became one of the classic varieties used in Madeira’s medium-dry styles, prized for its balance of acidity and flavour intensity.

Viticulturally, Verdelho is a relatively vigorous variety, though it is susceptible to powdery mildew and requires careful canopy management to achieve optimal ripeness. It thrives in warm, sunny climates where it develops concentration without losing its naturally high acidity. The bunches are typically small to medium in size, with thick-skinned berries that contribute to its aromatic depth and resilience during vinification.

Today, Verdelho is grown not only in Madeira but also across mainland Portugal, notably in the Douro and Dão regions, where it is valued in fresh, still white wines. Outside Europe, it has found success in Australia, particularly in regions such as the Hunter Valley and Langhorne Creek, producing vibrant, aromatic whites. Stylistically, Verdelho wines are marked by bright acidity, citrus and tropical fruit notes, often with hints of spice and a refreshing, zesty character.

Marsanne is a classic white grape of the northern Rhône, long associated with Hermitage, Crozes-Hermitage, Saint-Joseph and Saint-Péray, where it is often partnered with Roussanne. Thought to originate around Tain-l’Hermitage, it has travelled modestly: today you’ll also find it in southern France, Switzerland’s Valais (as Ermitage), Australia (notably Victoria’s Nagambie Lakes), parts of California and small pockets in South Africa.

In the vineyard, Marsanne is relatively hardy and productive, favouring warm, well-drained, stony or granitic soils. It ripens mid- to late-season, building high sugar and generous texture, but acidity can drop quickly if picked too late. Managing yields and canopy is crucial to retain freshness and avoid neutral flavours. In humid conditions it can be prone to mildew; in the cellar it benefits from careful oxygen management to prevent premature oxidation.

Stylistically, Marsanne is full-bodied and textural, often with a gentle, waxy feel. Young wines show pear, quince and stone fruit with notes of acacia, honeysuckle, fennel and almond. With lees ageing—or discreet barrel work—they gain mid-palate weight and a creamy, nutty complexity; with bottle age, expect honey, nougat, spice and a savoury, mineral depth. While most examples are dry, Marsanne also underpins the traditional-method sparkling wines of Saint-Péray and occasionally richer, late-harvest styles.