{"product_id":"blankbottle-my-koffer-magnum-1500ml-2023","title":"Blankbottle - My Koffer - Magnum 1500ml (2023)","description":"\u003ch2\u003e\u003cstrong\u003eFrom the winemaker Pieter Walser:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cdiv class=\"product__description rte quick-add-hidden\"\u003e\n\u003cp\u003e\u003cspan\u003eThis wine articulates the work ethic of Bruno and the commitment of Carlo Suter - the Swiss rooted Breedekloof farming family. Mykoffer 2023 - a straight Breedekloof Cinsaut - with cherries and strawberries, it has a feminine elegance to it with a surprisingly intense personality - So with all the emotions connected to a first love, I present “My TASSENBERG”, “My TAS\" - BLANKbottle Mykoffer - a suitcase full of memories.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eThe Story:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eAs we move along in this adventure called life, we're (hopefully) increasingly exposed to fine and fascinating wines. We forget quickly and the days of getting excited when opening a bottle of Tassenberg is long gone. So it was then that in February 1994 I walked into Western Cape Liquor Store in Stellenbosch and bought my first bottle of TAS for R3.50. In the (student) years to follow, I partook in a lot of Tassenberg drinking (to put it mildly).\u003c\/p\u003e\n\u003cp\u003eAll that drinking gave me ample opportunity for reflection and I came to the conclusion that I wasn't particularly fond of the whole wine, but there was one flavour component in the wine which I loved. That flavour component reminded me of fresh strawberries - a sweet, green, wholesome sort of freshness.\u003c\/p\u003e\n\u003cp\u003eIn 1997 I completed a month-long harvest stint in the (then) capital city of Tassenberg - Eersterivier Wine Cellar, Stellenbosch. We literally made hundreds of thousands of litres of Tassenberg. This is where the light went on for me and I finally identified the grape which produces my mysterious fresh strawberry component. It was Cinsaut! Ever since then I’d had the dream of producing a Cinsaut that tastes exactly the way I would like to remember TAS. The first straight Cinsaut I bottled was in 2007 - a Wellington Cinsaut as part of the Educational Range. The wine was good but not exactly the style I was after.\u003c\/p\u003e\n\u003cp\u003eNot long thereafter, I received a tip-off from a well-respected winemaker friend about a little Cinsaut vineyard located in the lesser-known Breedekloof Valley. At that stage, the grapes went to a big cooperative winery where it basically disappeared into cheap red blends. So I took the plunge and bought some grapes.\u003c\/p\u003e\n\u003cp\u003eThis wine articulates the work ethic of Bruno and the commitment of Carlo Suter - the Swiss rooted Breedekloof farming family. Mykoffer - a straight Breedekloof Cinsaut - with cherries and strawberries, it has a feminine elegance to it with a surprisingly intense personality - So with all the emotions connected to a first love, I present “My TASSENBERG”, “My TAS\" - BLANKbottle Mykoffer - a suitcase full of memories.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003eInformation\u003c\/h3\u003e\n\u003cdiv class=\"product-info-group\"\u003e\n\u003cp\u003e\u003cstrong\u003eVarietals:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCinsaut\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVintage:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e2023\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBreedekloof\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWard:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eWolseley\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRaised bush vine vineyard on the valley floor of the Breedekloof planted in a dry river bed. Round river stones in sand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe grapes were picked at optimal ripeness and cooled overnight to 4 degrees celsius. The next morning the grapes were hand sorted and transferred to tank - 30% whole bunches. The balance of the grapes were de-stemmed on top of the whole clusters. The juice underwent spontaneous fermentation in open top fermenters and received 1 punchdown per day. After 2 - 3 weeks, pressed into older French oak, 8 months on the leese, blended and bottled.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Atelier Bogoria","offers":[{"title":"Default Title","offer_id":55585970487636,"sku":null,"price":67.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0993\/8416\/4692\/files\/591E4D41-2A38-4AF7-B0EC-8F33894BAF56_1_201_a.jpg?v=1776687559","url":"https:\/\/atelierbogoria.nl\/products\/blankbottle-my-koffer-magnum-1500ml-2023","provider":"Atelier Bogoria","version":"1.0","type":"link"}