In 1693, the first vineyards were planted at the top of Bloemkoolfontein farm, today known as Fairview. Over the years, Fairview has made an effort to reinvested 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, Fairview’s 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.
And it doesn’t stop there. Fairview has gone one step further by embraced their 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.
Bloemcool Dr De Jager
In the 18th century, a local Paarl doctor, Dr. A. L. de Jager, arguably Bloemcool’s greatest advocate, would prescribe Bloemkoolfontein wines for a range of ailments. This wine is made to soothe the most demanding palates. Ripe apricot and pear, fresh hazelnut, herbs and fragrant rose petal on the nose. This stately ripasso style wine is in perfect harmony of vinous sweetness, fresh acidity and surprising tannins.
An introduction to any celebration, Bloemcool Fontein is a Methode Cap Classique sparkling wine which celebrates our history as pioneers of Rhone varieties and the original name of the farm, Bloemkoolfontein (‘Cauliflower Fountain’). In homage to the farm’s first name dating back to 1693, Bloemcool Fontein displays the striking diversity of Viognier. With golden delicious apple, water biscuit and dried shiitake mushroom on the nose, this voluptuous bubbly has a delicate mousse and a fresh mineral finish.
Bloemcool Vis n Tjips
A blend of 50% Chenin blanc and 50% Verdelho. The Chenin blanc from the upper slopes of Paarl mountain was handpicked and destemmed. The grapes were not pressed immediately, instead we fermented the juice on the skins for 3 days before basket pressing. Fermentation continued in a 4th fill french oak barrel. The Verdelho was whole bunch basket pressed and fermented in a 4th fill french oak barrel. Both wines stayed on the lees for 10 months before blending and bottling. A unique combination of two hot climate varieties, this white blend is a beautiful compliment to fresh, seafood based dishes. On the nose, enjoy a combination of quince, white peach pit and semi-dried apricots. This is a succulent and well-integrated blend, very much about texture as well as flavour. The long finish has more of a lime hit which is completed by well-integrated oak and a fresh mineral finish.
Visit www.fairview.co.za for more information.