Epileptic Inspiration 2021A single vineyard Semillon from Elgin. The wine is a combination of Amphora, old and new French oak fermented/aged components. The Story
"Epileptic Inspiration 2013? You have no respect!", a Swiss guy told me on a recent trip to Zurich.
Since the beginning of BLANKbottle, I have been designing my own labels. At first, it was because there was absolutely no way I could afford designers. I made use of Microsoft Word, typed BLANKbottle, placed it into a block and played around with the colours - no designing skills required at all. And, to be honest, for the first 10 years I actually didn't like my labels much (besides maybe the honesty of it). Every year, I would again have to fight off the desire to employ professional label designers.
For those of you who don't know this: I started having Epilepsy at the age of 30. Then in November 2013, whilst not on medication, I had another huge epileptic fit (the second one ever). So the Dr booked me off driving and surfing, yet again. When I have a fit, what happens to me at first is that I forget everything. My long term memory returns quite soon thereafter (within hours), but I find that my short term analytical memory takes about 2-3 months to return - if at all...
And this is how I started to design my new labels for the 2013 wines. I could not look at the computer due to the flickering screen. So I started making use of scissors, paint, Lino, pencil and old paper. And the result: I think I had a breakthrough in design, inspiration of Epileptic proportions.
So the drawing and design of my own labels came as a direct result of my epilepsy. And here’s the strange part which I cannot prove - I believe that something in my brain changed due to epilepsy. Before epilepsy I had no skill or desire to draw paint etc. Now I still don’t have the skill, but at least I like my labels! All 47 of them.Technical InformationCultivar: SemillonVintage: 2021Region: Elgin
Amount of Bottles Produced: 2107
Winemaking: 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 a combination of Amphora as well as new and old French oak. Deep winter the wine received one sulfur addition. 10 months on the leese, blended and bottled.
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