7 in stock
7 in stock
Tim Atkin is a UK-based Master of Wine (MW) and wine journalist with an international following.+
Alc: 12 %
TA: 5.9 g/L
RS: 220 g/L
TSO2: 232 mg/L
VA: 1.57 g/L
KEERMONT FLEURFONTEIN derives its name from a beautiful spring on the farm near to the vineyard from which the grapes are sourced.
The wine is produced by pinching the stems of the grapes while they ripen on the vine which stops the translocation of fluids into and out of the grapes and allows them to dry naturally. The raisons are harvested a few weeks later and the syrupy juice is squeezed from them with a hard pressing process. The syrup is fermented by natural yeast in oak barrels and is left to mature for 18 months.
Total production was just one barrel. All grapes used in producing this wine were grown on Keermont Vineyards and bottling was carried out by hand without filtration.
Pure gold in colour, the 2013 Fleurfontein has subtle complex aromas of dried apricot and citrus rind with hints of vanilla. The palate is rich and full, but is defined by a central core of fresh acidity. This balances the sweetness and layers of fresh fruit and lees allowing the wine to finish neatly with a lingering zing. Drink now through 2030.
2013 Can be considered as our most challenging season yet at Keermont Vineyards. Generally, it was a very good growing season. It started with a cold and wet winter and wet spring. We faced the usual challenges at budburst with the mountain wildlife feeding on the young buds as well as strong winds and even a serious hail storm. Things were going well until the end of November when we were hammered by three consecutive days of ferocious Easterly winds. The vines were completely sandblasted losing leaves, bunches and shoots in the process. We estimated about sixty per cent of our crop was lost to the wind. The rest of the season was focussed on nursing the vines back to good health and trying to protect the remaining crop. Dry weather during the midseason punctuated by heatspikes led to harvest starting early. Heavy rain increased the disease pressure and we had to harvest the white grapes quickly to avoid loss to rot. Ripening slowed considerably after the rain and we could harvest the 51 tons of grapes which had survived the wind under relatively calm conditions. We eventually processed 32 tons of grapes in the winery.