Analysis

Alc: 14.5 %

pH: 3.59

TA: 5.8 g/L

RS: 1.9 g/L

TSO2: 76 mg/L

VA: 0.76 g/L

The Keermont is our Estate flagship red blend. The core of the wine is based on the original older blocks of Homestead Cabernet Sauvignon and Steepside Merlot to which we have added barrels from our newer sites. All grapes used in producing our wines are grown on Keermont Vineyards. Most of the vineyard parcels grow on deep red clay rich soil derived from sandstone and granite and are surrounded by indigenous vegetation. They lie between 250 and 400 meters above sea level in the valley between the Stellenbosch and Helderberg mountain ranges and have a variety of aspects from North East to West facing. Small batches of grapes are specifically selected according to ripeness, harvested by hand and vinified separately. This process is carried out gently and naturally in open top fermenters using traditional methods only. This wine spent 22 months maturing in French oak barrels (20% new) before being bottled by hand without filtration on 14 January 2014. 11 687 bottles and 98 magnums were produced.

Tasting Note

Venetian red in colour, this wine exudes complex aromas of ripe cherry, wild berries, and dusty ‘fynbos’. The palate has an array of ripe berries, cherry sherbet, crushed herbs and spices. Elegant but firm tannin affords the wine a long dry succulent finish. Drink 2015-2030.

Blocks

Vintage Report

A warm, dry winter was followed by a mild spring with some good rain showers. This led to good growth and canopy development although budding and flowering were slightly uneven.Weather started to warm up and dry out during December. High humidity kept the disease pressure up and regular sprays continued into the beginning of January. Some very warm conditions were experienced through January with one three day long heat wave delivering temperatures of up to 40 degrees. Fortunately, we were quite well prepared in our irrigation scheduling and vineyards didn’t stress. Harvest started on the 8 February. Temperatures moderated nicely during February and into March with relatively few hot days. This allowed for pleasant harvesting conditions where blocks could be left to ripen without too much concern of the sugars increasing quickly. We eventually picked 105 tons over seven weeks. The grapes all came in with good chemical analysis and in a generally healthy condition with good flavour and phenolic development.

Accolades