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Orbitofrontal Cortex

BLANKbottle, Orbitofrontal Cortex 2017

S/O

0 in stock

Notes

By now you should know the story of Pieter Walser and BLANKbottle. His ever-changing and marvellous array of delicious wines capture the imagination, are coated in stories and offer so much vinous excitement that, frankly, they are as far from blank as one could get. Pieter was a key presenter at last year’s Young Guns™ event and is at the very forefront of SA's wine revolution.

‘I appeal to the adventurous wine drinker. They buy my wines because they trust me. They give me money to take them on a journey.’ – Pieter Walser

Pieter breaks all the rules in the book. He blends varieties that one wouldn’t expect, across regions, all at the whim of his creative genius. You don’t need to be a wine geek to enjoy his wines, however. Each one is produced in an elegant, highly-drinkable style and offers tremendous value both on the table and in the glass.

'A blend according to my conscious mind: BLANK out the cultivar - remove preconceptions. As we all know, clothes maketh not the man. This is a white blend of 5 varietals.' – Pieter Walser

Tasting notes:
'According to Pieter Walser’s conscious mind (there used to be an unconscious blend too), this is the best white cuvée in his Stellenbosch cellar. Clairette and Verdelho based, with Grenache Blanc, Chenin, Palomino and Fernão Pires, it’s a stunning, leesy creation. Fresh and sappy with notes of white pepper, elderflower, lime zest and very subtle oak. A one off. 2019-25.' – Tim Atkin MW, SA Special Report 2018, 95/100

The story behind the origin of ORBITOFRONTAL CORTEX 2017:
'In October 2015 I was sitting on a plane heading to Joburg, next to a guy who was (or so it seemed) plugged into his computer with wires and stuff. It looked like he was communicating with the machine in a way. When we had landed I asked him what on earth he was doing. He told me that he and his clinical psychologist business partner had started a marketing company called Neural Sense, based in Cape Town.

They conduct market research by tapping into people's subconscious reactions to various inputs. I love weird things, so I told him I make wine and if ever he wanted to do something with wine he was welcome to get in contact. And he did. Three months later I was sitting at the table in my winery hooked onto machines. All my subconscious reactions (in the LIMBIC part of my brain) to each of the 21 components were to be measured and recorded - a camera looking me in the eyes (for eye reactions), a thing on my finger (for blood oxygen levels), a heart rate monitor on my chest, something on my arm (for arousal levels e.g. heat/sweat) and a mobile EEG device on my head (for monitoring my brain waves).

It was the time of year where I had to make up final blends and I was sitting with 21 different white wine components in barrel, which were ready for blending and bottling. They were all different varietals from different areas and vineyards. So my assistant winemaker, Julia, took samples from all the barrels and put them into glasses, which my wife marked from 1 to 21. For each wine I would first close my eyes, then open them and they would start recording with the camera, hand me any wine and prompt me to nose, taste and spit - constantly monitoring and recording my heart rate, blood stuff and activity in my subconscious.

Of course I can’t control my subconscious - before I think of reacting, I already had. We tasted through all 21 wines. I obviously spat, washed my mouth with water in between and we even did a few with clean water in my mouth and used that as a control or base reaction. This process took a whole day. I like to call it work. Their job was now to analyse the data. The way I understand it is that they look at all the parts of my brain that reacted, compare it with all the other blood and heart monitors and then work out with mathematical algorithm what I liked and disliked.

The analysis of the data took months, so in the meantime Julia and I decided to blend a control - the best possible white blend from the same 21 parcels - making use of our conscious mind; the ORBITOFRONTAL CORTEX. When the results came, the two wines were so different! We blended both and bottled the 2 wines. Please note - we are NOT trying to prove something with this experiment. We were just trying to have fun. And we did… So, LIMBIC 2015 - Wellington Chenin blanc, Darling Chenin blanc, Swartland Clairette blanche, Upper Hemel and Aarde Pinot Gris and Stellenbosch Viognier And ORBITO FRONTAL CORTEX 2015 - Piekenierskloof Grenache blanc, Swartland Clairette blanche, Swartland Fernão Pires, Elgin Semillon and Voor Paardeberg Verdelho. The label: The face of the person I did as a linocut. Printed with black block ink. Printed on organic paper and hand labeled.' – Pieter Walser

By now you should know the story of Pieter Walser and BLANKbottle. His ever-changing and marvellous array of delicious wines capture the imagination, are coated in stories and offer so much vinous excitement that, frankly, they are as far from blank as one could get. Pieter was a key presenter at last year’s Young Guns™ event and is at the very forefront of SA's wine revolution.

‘I appeal to the adventurous wine drinker. They buy my wines because they trust me. They give me money to take them on a journey.’ – Pieter Walser

Pieter breaks all the rules in the book. He blends varieties that one wouldn’t expect, across regions, all at the whim of his creative genius. You don’t need to be a wine geek to enjoy his wines, however. Each one is produced in an elegant, highly-drinkable style and offers tremendous value both on the table and in the glass.

'A blend according to my conscious mind: BLANK out the cultivar - remove preconceptions. As we all know, clothes maketh not the man. This is a white blend of 5 varietals.' – Pieter Walser

Tasting notes:
'According to Pieter Walser’s conscious mind (there used to be an unconscious blend too), this is the best white cuvée in his Stellenbosch cellar. Clairette and Verdelho based, with Grenache Blanc, Chenin, Palomino and Fernão Pires, it’s a stunning, leesy creation. Fresh and sappy with notes of white pepper, elderflower, lime zest and very subtle oak. A one off. 2019-25.' – Tim Atkin MW, SA Special Report 2018, 95/100

The story behind the origin of ORBITOFRONTAL CORTEX 2017:
'In October 2015 I was sitting on a plane heading to Joburg, next to a guy who was (or so it seemed) plugged into his computer with wires and stuff. It looked like he was communicating with the machine in a way. When we had landed I asked him what on earth he was doing. He told me that he and his clinical psychologist business partner had started a marketing company called Neural Sense, based in Cape Town.

They conduct market research by tapping into people's subconscious reactions to various inputs. I love weird things, so I told him I make wine and if ever he wanted to do something with wine he was welcome to get in contact. And he did. Three months later I was sitting at the table in my winery hooked onto machines. All my subconscious reactions (in the LIMBIC part of my brain) to each of the 21 components were to be measured and recorded - a camera looking me in the eyes (for eye reactions), a thing on my finger (for blood oxygen levels), a heart rate monitor on my chest, something on my arm (for arousal levels e.g. heat/sweat) and a mobile EEG device on my head (for monitoring my brain waves).

It was the time of year where I had to make up final blends and I was sitting with 21 different white wine components in barrel, which were ready for blending and bottling. They were all different varietals from different areas and vineyards. So my assistant winemaker, Julia, took samples from all the barrels and put them into glasses, which my wife marked from 1 to 21. For each wine I would first close my eyes, then open them and they would start recording with the camera, hand me any wine and prompt me to nose, taste and spit - constantly monitoring and recording my heart rate, blood stuff and activity in my subconscious.

Of course I can’t control my subconscious - before I think of reacting, I already had. We tasted through all 21 wines. I obviously spat, washed my mouth with water in between and we even did a few with clean water in my mouth and used that as a control or base reaction. This process took a whole day. I like to call it work. Their job was now to analyse the data. The way I understand it is that they look at all the parts of my brain that reacted, compare it with all the other blood and heart monitors and then work out with mathematical algorithm what I liked and disliked.

The analysis of the data took months, so in the meantime Julia and I decided to blend a control - the best possible white blend from the same 21 parcels - making use of our conscious mind; the ORBITOFRONTAL CORTEX. When the results came, the two wines were so different! We blended both and bottled the 2 wines. Please note - we are NOT trying to prove something with this experiment. We were just trying to have fun. And we did… So, LIMBIC 2015 - Wellington Chenin blanc, Darling Chenin blanc, Swartland Clairette blanche, Upper Hemel and Aarde Pinot Gris and Stellenbosch Viognier And ORBITO FRONTAL CORTEX 2015 - Piekenierskloof Grenache blanc, Swartland Clairette blanche, Swartland Fernão Pires, Elgin Semillon and Voor Paardeberg Verdelho. The label: The face of the person I did as a linocut. Printed with black block ink. Printed on organic paper and hand labeled.' – Pieter Walser

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TA95

Country

ZA

Region

Western Cape

Style

White

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