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 final blend was a selection from these components resulting in a wine that is 25% oaked and 75% unoaked. 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 morning hours and transported in cold trucks to the cellar. All the blocks were whole bunch pressed separately, settles free run juice was racked for alcohol fermentation. The Chenin Blanc was naturally fermented in stainless and barrels. The wine spent 9 months in barrel on the lees. The Palomino was fermented in stainless steel and older French oak barrels and kept on the fine lees for 9 months, The Grenache was fermented in stainless steel and kept on the lees for 6 months.

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.