Stellenbosch, South Africa
The block of Sauvignon blanc, from which grapes are sourced for this wine, lies just below this spring. This is the second Non-Vintage Fleurfontein released in our history. It’s a blend of three different vintages, namely 2019, 2020, and 2021. We blended these together to create complexity and achieve a better balance in the wine.
2019 could be regarded as a more challenging harvest at Keermont. 4 years of below average rainfall leading to a very wet Spring led to pressure from mildew. The yields were very small, but the wines have turned out beautifully. The last red grapes were picked on 18 March after which the weather made a definite change to a more autumnal feel. They had to wait until 3 April for the last of the Fleurfontein grapes to dry out properly on the vines.
2020 Winter temperatures were moderate. Mid-summer temperatures were average but they did experience a heat wave in January. This was followed by 48 hours of a gale force South Easter which hammered the vineyards and the ripening grapes. The stress resulted in the grapes ripening quickly and by 10 March they had picked all of the grapes for their wines. Although the vineyards were a bit shredded, we still picked a decent crop of 100 tons.
2021 will be remembered as an excellent vintage at Keermont. Weather conditions were very favourable beginning with a good wet winter and spring. Grapes came in looking and tasting great with very good acidity and sugar levels. The Keermont winery crushed a total of 80 tons (all sourced from their own vineyards) and they look forward to watching these young wines develop in barrel!
For the first time ever, they introduced Roussanne into the Fleurfontein. Excited about the freshness and array of flavours that this component brings.
All the wines are grown, produced and bottled on Keermont Vineyards. Processing, maturation, and bottling were carried out by hand in our cellar. Their team uses pliers to pinch the stem of each grape bunch while they ripen on the vine. This pinching action stops the translocation of fluids into and out of the grapes and allows them to dry naturally on the vine. The raisins are harvested a few weeks later and the juice is squeezed from them with a hard pressing process. The syrup is fermented by indigenous yeast in Hungarian and French oak barrels and aged a further 18 months in barrel.
Alc: 12.5 %
TA: 6.83 g/L
RS: 186 g/L
TSO2: 151 mg/L
VA: 1.53 g/L
Total production was four barrels yielding 2400 bottles (375ml).
FLEURFONTEIN 19: 97 pts NEAL MARTIN (Vinous)
FLEURFONTEIN 19: 93 pts WINE MAGAZINE
FLEURFONTEIN 18: 95 pts NEAL MARTIN (Vinous)
FLEURFONTEIN 18: 4 ½ stars PLATTER’S GUIDE
FLEURFONTEIN 18: 92pts TIM ATKIN (MW)
FLEURFONTEIN 17: 93pts TIM ATKIN (MW)
FLEURFONTEIN 17: 4 stars PLATTER’S GUIDE
FLEURFONTEIN 17: 93 pts NEAL MARTIN
FLEURFONTEIN 15: 95 pts TIM ATKIN (MW)
FLEURFONTEIN 15: 94 pts NEAL MARTIN (Wine Advocate)
FLEURFONTEIN 14: 94 pts TIM ATKIN (MW)
FLEURFONTEIN 14: 94pts NEAL MARTIN (Wine Advocate)
FLEURFONTEIN 13: FIRST CLASS British Airways
FLEURFONTEIN 13: 16.5 pts JANCIS ROBINSON
FLEURFONTEIN 12: 91pts NEAL MARTIN (Wine Advocate)
FLEURFONTEIN 12: 94 ptsTIM ATKIN (MW)
FLEURFONTEIN 12: FIRST CLASS British Airways
FLEURFONTEIN 12: 4½ starsPLATTER GUIDE 2015
FLEURFONTEIN 10: 92 pts NEAL MARTIN (Wine Advocate)
FLEURFONTEIN 10: 4 stars PLATTER GUIDE 2012