Berg En Dal Oupa Se Wingerd

A perfect match for roast lamb or rib of beef.

The wine was left to naturally stabilise in barrels for 14 months. Five barrels were selected for the expression of terrior, variety, old vineyards and the vintage. The wine was just racked off the lees before bottling.

Hand picked in the early morning and transported in cold trucks for processing in Paarl.. Twenty percent whole bunches were placed in the bottom of the foudre, with sorted grapes on top. The wine was fermented with gentle punch downs and pump overs to extract flavour. The grapes were then basket pressed whereafter the juice went into older barrels for malolactic fermentation

In 1693, the first vineyards were planted at the top of Bloemkoolfontein farm, today known as Fairview. Over the years, we’ve reinvested our efforts back into the land, replanting vines that suit the soils and expanding our vinicultural horizons every step of the way. Needless to say, this cultivated investment has yielded world class wine. Yet it’s also done something else. Something even more special. Behind closed cellar doors, and with access to handpicked parcels and rare varieties, our winemakers’ have had the vanguard freedom to push the boundaries and refine their craft. The result is Bloemcool – an esoteric, age-worthy wine that brims with elegance and tales to tell. We’ve even embraced our heritage by repurposing past bottles and hand-making labels that are implanted with real cauliflower seeds, encouraging the new keeper of the wine to let the story of Bloemcool perpetually live on.