The Keermont Fleurfontein ('flower fountain') derives its name from a beautiful spring on the farm near the Sauvignon Blanc vineyard from which the grapes are sourced. Produced by pinching the stems of the grape bunches while they ripen on the vine allowing them to dry naturally. The raisons are harvested a few weeks later and the syrupy juice is squeezed from them.
One of very few world-class sweet wines produced entirely from Sauvignon Blanc, this is made using the cordon cut method and left on the vines for another four weeks to accumulate sugar. Fermented in Hungarian oak, it's a waxy, spicy, hay and grapefruit-like sticky with 216 grams of sugar and a volatile edge. Drink: 2016-20
Tim Atkin 94pts
37.5cl bottle HKD$200
The Keermont is the Estate's flagship red blend. The core of the wine is based on the original older blocks of Homestead Cabernet Sauvignon and Steepside Merlot to which they have added barrels from our newer sites.
Venetian red in colour, this wine exudes complex aromas of ripe cherry, wild berries, and dusty 'fynbos'. The palate has an array of ripe berries, cherry sherbet, crushed herbs and spices. Elegant but firm tannin affords the wine a long dry succulent finish. Drink 2015-2030.
Alex Starey, winemaker
75cl bottle HKD$280
Keermont Syrah 2013 is a blend of three different Syrah vineyard sites growing on Keermont Vineyards: Steepside generally produces powerful full bodied wines with rich, spicy flavours. Topside is unirrigated and is usually a more aromatic wine with good structure and natural acid. Sweetwater is the coolest of the three sites and ripens the latest. Sweetwater Syrah is normally lighter and elegant in style with a herbal aroma.
Blending barrels from Keermont's two single vineyard wines with a third block called Steep Water, this is a wonderfully wild, gutsy Syrah, with 13% Mourvèdre adding more savoury grip. Textured and granitic, it's spicy and perfumed with a pot pourri of Mediterranean herbs. Drink: 2016-23
Tim Atkin 93pts
75cl bottle HKD$230