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Keermont Pondokrug Cabernet Franc (2016)
The Pondokrug Cabernet Franc 2016 is bright blood red in colour. The nose is a deep, complex and intriguing mix of bright red cherry fruit, cloves, and some typical pyrazine character. The palate is firm and structured with subtle cherry and black current flavours with hints of herbal mountain vegetation (fynbos). The dusty, chalky tannins hold the fruit flavours into a long, succulent and dry finish. Drink 2020-2035. Alc: 14.5 % pH: 3.50 TA: 5.6 g/L RS: 2.1 g/L TSO2: 41 mg/L VA: 0.76 g/L
Original price was: kr449.kr399Current price is: kr399.
3 in stock
Additional information
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In The Vineyard
In The Cellar
Paring Suggestions
In The Vineyard
At an elevation of 380m above sea level and surrounded by mountain ‘fynbos’, this block is exposed to many natural elements resulting in very low yields. The soil on Pondokrug is red granitic loam with a high clay content which sustains the vines during the summer months. These factors allow us to produce an intense wine with unique flavours and a solid tannin structure. All grapes used in producing our wines are grown on Keermont Vineyards. Small parcels of grapes are specifically selected according to ripeness, harvested by hand and vinified separately.
In The Cellar
All grapes used in producing our wines are grown on Keermont Vineyards. Small parcels of grapes are specifically selected according to ripeness, harvested by hand and vinified separately. Fermentation is carried out by yeast which occurs naturally on the grape skins and in the winery. Red wines spend three to four weeks fermenting and macerating on the skins in small open top tanks with one or two gentle ‘punch-downs’ performed per day. This wine spent 20 months maturing in seasoned 225 litre French oak barrels before being bottled by hand without filtration. 2865 bottles and 47 Magnums were produced.
Paring Suggestions
Beef, lamb, pork or spicy foods. For an incredible pairing try Asian style pork belly
