Fleurfontein

Serve with mascarpone, pear & fig tart or cheese platter for dessert.

The syrup is fermented by indigenous yeast in Hungarian and French oak barrels and aged a further 18 months in barrel. Total production was four barrels yielding 2400 bottles (375ml).

All our wines are grown, produced and bottled on Keermont Vineyards. Processing, maturation, and bottling were carried out by hand in our cellar. Our 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.

Agriculture in the Upper Blaauwklippen Valley can be traced back to 1694. In 2003 the Wraith family moved to the Western Cape from Gauteng and bought two adjacent farms. These two farms are now farmed as one Estate known as Keermont Vineyards. 2005 saw the start of a major vineyard planting programme on lands that had been fallow for a number of years. We planted 21Ha over seven years to add to an existing 8Ha of older vineyards. Our official maiden vintage was 2007 and in 2010 a spring water bottling plant on Fleurfontein was converted into a fully functional winery complete with offices tasting room processing facilities and barrel rooms.