Bright, ruby red colour. The nose is classical and dusty with a complex mix of savoury notes: crushed herbs, violets, dark chocolate, and some lovely bright red fruit. The palate is fine and elegant with a lovely subtle vibrancy. Savoury notes of tomato paste and tea leaf add character to the bright red strawberry and cherry flavours. Tight-knit tannin and a gentle natural acidity afford the wine a long succulent finish with lingering ripe fruit flavour. Drink 2019-2030
All grapes used in producing our wines are grown on Keermont Vineyards. Most of the vineyard parcels grow on deep red clay-rich soils derived from sandstone and granite and are surrounded by indigenous 'fynbos' vegetation. Our vineyards are planted on steep mid-slopes in the valley between the Stellenbosch and Helderberg mountain ranges. Aspects vary from North East through North to West facing between 250 and 400 meters above sea level. 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 seasoned French oak barriques before being bottled by hand without filtration. 8133 bottles and 51 magnums were produced. The Keermont Cabernet Sauvignon was bottle aged in our cellar for 18 months before release to ensure integration and improved drinkability on release.
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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