Heeltros

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

Hand picked, first thing in the morning. 70 lug boxes of whole bunches were thrown into our stainless steel open top fermenter. Half-way through, we took a break for the winemaker and intern to crush the bunches with their clean bare feet, and exfoliating and strenuous exercise! This allows a little juice at the bottom to naturally kick-start the fermentation over the next few days. Ample manual stomping for fermentation to continue and to make punch downs possible. The carbonic fermentation to continue and to make punch downs possible. The carbonic fermentation elegance shine along with good extract and colour. Basket pressed and aged in one 500L and one 225L old french oak barrel for 12 months before bottling. Naturally stabilised over 12 months in 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.