The pandemic has changed everything. No matter where you are in the world, your life has changes forever. Wine, for me, was social; it was a way to create experiences with family, friends and even strangers. When the pandemic started and the South African government put a ban on liquor sales and limited social gatherings, something changed within me, my relationship with wine.
It was no longer social for me and, I found myself sipping less and less. It really is no fun drinking wine without the company of other fellow vino lovers. This is actually why the activity on my blog has decreased so much: I’ve become more of a collector than a sipper lately because I am just waiting for the day when restrictions are lifted and my house can be filled with full glasses and smiling people. Until that day comes, I’ll keep on trying to find more reasons to open a couple more bottles.
Pandemic aside today is all about Bloem wine. I had never heard of them before and there is also very little information about them online. What drew me to this bottle was its label. The label has the official South African flower on it, the protea. It’s hard not to miss, it’s a beautiful flower. Apparently the protea is also called a sugarbush but protea sounds better.
Read: “10 Fascinating Facts to Know About the Protea, South Africa’s National Flower”
Now here’s the fun stuff: In this blend, black currant and cherry fruit aromas are balanced with exotic spice and earthy undertones. The wine is smooth with a dry, lingering finish. Perfect alongside the braai. It spent 9 months in French oak and consists of 94% Syrah and 6% Mouvèdre.
source: https://www.canopywines.com/r/bloem/syrah-mourv%C3%A8dre/2018/
Here’s what I thought about it: Sweet and spicy on the first sip, not very intense like Shiraz. The cape had little rainfall in 2017 coming into 2018 so this vintage had a really rich harvest. The combination of Syrah and Mouvèdre is considered the most common blend.
I do like it. I would love to do a pairing with it. With a nice smoked steak that’s rubbed with tons of garlic, salt and black pepper. Goodness, I am salivating while typing this.
Its Lady Vera 