Bloemcool Jakkals

Beef, Lamb, Game (deer, venison), Poultry

The wine was gently drawn off the lees after malo and aged for a further 18 months before bottling unfined and unfiltered.

The grapes were hand harvested in the Swartland dust - early morning in the second week of February. At the cellar the grapes were carefully sored before fermentation was allowed to naturally initiate in older French oak foudres. The ferment was punched down daily and pump overs were done as needed. Thewine was basket pressed after 14 days on the skins and allowed to go through malolactic fermentation in 225L French oak barrels.

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.