Bloemcool Ploegperd

Shellfish, Lean fish, Fruity desserts

Simple wine making techniques were implemented to respect the terroir of the old vines and for the old vine character to shine through.

The Chenin Blanc was transferred to 500L and 225L older (neutral) French oak barrels for fermentation in the barrel. The wine spent 9 months in barrel and on the lees. The Palomino was fermented in stainless steel tanks and kept on the fine lees for 9 months. The Grenache Blanc was also fermented in stainless steel tanks and kept on the lees for six months. There- after it was kept in seasoned, neutral barrels for 3 months. The components were blended together after the nine months of separation – and the final wine was lightly filtered before bottling.

All the grapes were hand harvested in the cool early morning hours and transported in cold trucks to the cellar. All the blocks were whole bunch pressed separately, settled free run juice was racked for alcoholic 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.