Bloemcool Wag-N-Bietjie

Serve with blue cheese, crème brûlée or pecan pie and a dollop of triple cream.

The muscat blanc was picked early morning at a low balling.

Aged on the lees for 6 months before racking, under going light filtration and finally bottling.

The grapes were destemmed and pressed and the juice allowed to settle for a couple of days before alcoholic fermentation was initiated in stainless steel tanks. The wine was transferred to neutral French oak barrels to complete 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.