Winery BloemcoolEerste & Laaste
wine
This wine generally goes well with
The Eerste & Laaste of the Winery Bloemcool is in the top 0 of wines of Paarl.
Details and technical informations about Winery Bloemcool's Eerste & Laaste.
Discover the grape variety: Jurançon
Jurançon noir is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Jurançon noir can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Bloemcool
The Winery Bloemcool is one of of the world's great estates. It offers 25 wines for sale in the of Paarl to come and discover on site or to buy online.
The wine region of Paarl
The wine region of Paarl is located in the region of Coastal Region of Western Cape of South Africa. Wineries and vineyards like the Domaine Vilafonté or the Domaine La Motte Wine Estate produce mainly wines red, white and sweet. The most planted grape varieties in the region of Paarl are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Paarl often reveals types of flavors of butterscotch, prune or eucalyptus and sometimes also flavors of mocha, cranberry or strawberries.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
