Bloemcool Skilpad Rug

Pork, Rich fish (salmon, tuna etc), Spicy food, Poultry

The wine was matured on the lees for 8 months before racking, a fine filtration and bottling.

Handpicked at 24.7 Brix and whole bunch pressed. The juice was oxidised prior to settling for 2 days. The juice was racked off the lees and allowed to naturally ferment at room temperature. Fermentation took place in a stainless steel tank for 3 days after which the juice was transferred to 2nd and 3rd fill 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.