SKU: 30904602119 Category: Tag:

Keermont Fleurfontein (2019) – Sweet/Dessert Wine (375ml)

100% Sauvignon Blanc


Sold in case of 6 x 750ml

6 in stock

In short

Yellow gold in colour with copper tinge, the Fleurfontein 2019 exudes aromas of dried apricot, lime marmalade, and ripe orange rind with hints of hazelnut and vanilla. The palate is full and creamy with concentrated flavours of dried fruits and marzipan with a grassy freshness. A central core of acidity gives the wine a long, complex, and succulent finish with a slightly salty touch. Drink now through to 2031. Alc: 13.0 % pH: 3.58 TA: 6.2g/L RS: 197 g/L TSO2: 154mg/L VA: 1.39 g/L 375ml Bottles.


The KEERMONT FLEURFONTEIN (‘flower fountain’) derives its name from a beautiful spring on the farm. Total production of the 2019 vintage was just 3 barrels yielding 1697 bottles. The 2019 vintage was quite a challenging one at Keermont.
Coming off the back of four very dry years in the Cape, winter rainfall was slightly below average. Winter temperatures were moderate and not cold enough for the vines to break dormancy properly; we experienced quite uneven budding in spring with cool and wet weather. The disease pressure was quite high. From that point onwards, the vintage conditions were good. Harvest started on 30 January, but was interrupted by 40mm of rain. Grapes were harvested in a very healthy condition. Early signs indicate the 2019 wines will be soft and elegant with lots of flavour. The last red grapes were picked on 18 March. We had to wait until 3 April for the last of the Fleurfontein grapes to dry out properly.

In the vineyard
The Sauvignon blanc vineyard from which the grapes are sourced for this wine lies just below this spring. Raisins are produced by pinching the stem of the grape bunches while they ripen on the vine using a pair of pliers. This pinching action stops the translocation of fluids into and out of the grapes, which stops the grapes from becoming over ripe and allows them to dry naturally during the warm summer. All grapes used in producing this wine were grown on Keermont Vineyards.
In the cellar
The raisins are harvested a few weeks later and the syrupy juice is squeezed from them with a hard pressing process. The grape syrup is fermented by indigenous yeast in Hungarian and French oak barrels. The wine is then left in these barrels to mature for 18 months. Processing, maturation, and bottling were carried out by hand in our cellar.
Pairing suggestions
Hard or soft cheeses, dessert or chocolate