Polished light yellow green colour. Shy at first opening into fresh cut grass with ripe citrus and tropical fruit undertones. Palate is soft and smooth on entry with rich peach, apricot and pear notes. The flavour lingers with a tight mineral freshness. Very good with curry and other spicy Asian dishes.
The Keermont Terrasse white blend derives its name from the terraced vineyards on Keermont. The backbone of this blend is Chenin Blanc from a 48 year old un-irrigated vineyard called 'Riverside' and this is complimented by Chenin from two younger vineyards and varying fractions of Chardonnay, Sauvignon Blanc and Viognier. 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. White wines are fermented by indigenous yeast in seasoned French oak barrels and then spend a further 12 months maturing on the lees. Bottling is carried out by hand without filtration. 13 616 bottles produced.
Keermont is another relative newcomer on the South African fine wine scene, particularly in the context of Stellenbosch, one of the Cape's traditional heartlands. Located in the stunning Blaauwklippen Valley, Keermont is a spectacular single estate nestled in the foothills of mountains comprising 21 hectares under vine. In 2003 the Wraith family bought the farm and moved in but it was not until 2005 that a major process of planting and renovation took place so as to augment the 8 hectares of original vineyards that were planted across the 1970s, 80s and 90s. This area has rich vegetation and slightly higher than average rainfall which brings lush vegetation and wildlife to the scene. Over the next seven years the estate steadily grew, under the guidance of Alex Starey, a talented winemaker with a restrained and detail-orientated philosophy. Winemaking is as natural as possible. All of the wines are basket pressed and moved by gravity and purely by hand ; there are no pumps or machinery to speak of. Fermentation is carried out in concrete and stainless steel and for the reds maturation takes place over two years in neutral barrique (separately for the first year and blended for the second year) while whites see 1 year in barrel. Unusually for many younger producers in South Africa, Keermont are privileged to be able to work with 100% estate-owned fruit and they continue to sell off about half of the production so as to keep their focus on quality over quantity. 2007 was the first vintage bottled under their own name and they are clearly an estate to watch.
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