Pondokrug Cabernet Franc

Enjoy with Asian-style pork belly.

Despite prevailing drought conditions, 2018 was a very good growing season on Keermont. We had a fairly cold winter although it was drier than usual. Spring arrived quite early and the warm weather ensured an even budburst. We had some good rain showers during the season which allowed for the vines to grow sufficiently. These factors led to the formation of a healthy crop which ripened evenly. We had very notable diurnal temperature variation during this season (warm days and cool nights) which is responsible for good tannin, colour, and flavour development. Harvest started at the beginning of February and ran very smoothly. We processed 87 tons (13 varieties) in the Keermont winery over the period of seven weeks.

This wine spent 20 months maturing in seasoned 225 litre French oak barrels before being bottled by hand without filtration.

All grapes used in producing our wines are grown All grapes used in producing this wine are grown on two small terraces of Pondokrug. These small parcels of grapes are harvested by hand at optimal ripeness and vinified separately. Fermentation is carried out by yeast which occurs naturally on the grape skins and in the winery. The wines spends 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.

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.