Kaal

Shellfish, Lean fish, Fruity desserts

The grapes were hand harvested and transferred straight to the barrel by peristaltic pump. It was further worked gently with bare feet (and hands) to allow some juice to flow out and fermentation to kick start, naturally with the wild yeast present on the skins. The skins were gently pushed down into the wine during fermentation. After fermentation the barrels were topped and sealed. The wine was left in the barrel without any additions or disturbances for 6 months. Over this time the wine starts to clarify itself with gravity and low temperatures in Winter allow for a clear wine on top and the proteins, skins and pips (also know as pumice) collects at the bottom of the barrel. The win is racked and gently pressed in spring and allowed to settle before bottling. No sulphur has been added to the wine - The tannins from the seeds, skins and stems protects the wine. The wine was bottled unfined and unfiltered.

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.