" We don't sell the wine without touching the vine "
Keermont Amphitheatre Red 2015 (magnum)
No longer available.
| Country: | South Africa |
| Region: | Stellenbosch |
| Winery: | Keermont Vineyards |
| Grape Type: | Cabernet Sauvignon |
| Organic: | Yes |
| Vintage: | 2015 |
| Bottle Size: | 1500 ml |
Try these Similar In Stock Wines
Dominus Napa Valley Red Blend is made from 88% Cabernet Sauvignon, 7% Cabernet Franc, 5% Petit Verdot.
The historic Napanook Vineyard, a 124-acre site west of Yountville, was planted in 1838. This vineyard was the source of fruit for some of the finest Napa Valley wines. Estate-bottled in the spirit of the Bordeaux châteaux, Dominus Estate is dry-farmed to allow natural stress and good concentration of fruit. Grape clusters are crop-thinned to allow sun and air to pass in between, helping to achieve full maturation and soften the tannins. Only 20% to 40% new French oak barrels are used in order to limit the extraction of oak notes. To express the unique terroir, the classic Bordeaux grape varietals of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot are planted with different root stocks best suited for the varying soil composition of gravel, heavy clay and loam.
Reviews:
One of the legendary Dominus, the 2021 Cabernet Sauvignon is unquestionably in the same league as the 2018, 2016, 2015, 2013, 2010, and 1991, and to my mind, wine simply doesn't get any better. Sporting a dense purple hue as well as an incredible perfume of blackcurrants, crushed stone, cedar pencil, smoke tobacco, and baking spices, it s rich, full-bodied, and voluptuously textured, with ripe yet building tannins. It reminds me slightly of the 2010 (maybe the 2013), and I suspect it will have a similar evolution. Hide bottles for 7-8 years, and it will evolve gracefully for 30+ years. Hats off to the team of Christian Moueix and director Tod Mostero.
Jeb Dunnuck 100 Points
Xavier Vignon Chateauneuf-du-Pape Rouge Cuvee Anonyme 2019 is made from 60% Grenache, 15% Mourvedre, 10% Syrah and the rest is "field blend" with the following grapes : grenache, vaccarese, counoise, mourvèdre, terret noir and muscardin.
One of Xavier Vignon's first almost anonymous blends only in MAGNUMS !
The grapes come from "collection vines", where many grape varieties are planted together, making it difficult to identify the exact share of each variety: grenache, vaccarese, counoise, mourvèdre, terret noir and muscardin.
Partially destemmed and vinified in a mix of demi-muids and tank, it offers a beautifully pure, vibrant bouquet of black raspberries, white and black pepper, candied orange, and violets. Complex, layered, and nuanced, this beauty is medium to full-bodied, has a seamless texture, and a great finish. It has both elegance and richness, and will keep for 15+ years.
Pairing: Duck in sauce with olives. Ravioli with porcini mushrooms, cream of parsnip and bacon crisps. Partridge leg confit with olive oil.
Review:
The flagship from Xavier is the 2019 Châteauneuf-du-Pape Cuvée Anonyme, and in 2019 it’s 60% Grenache, 15% Mourvèdre, 10% Syrah, with the balance a mix of permitted varieties. Partially destemmed and raised in a mix of demi-muids and tank, it offers a beautifully pure, vibrant bouquet of black raspberries, white and black pepper, candied orange, and violets. Complex, layered, and nuanced, this beauty is medium to full-bodied, has a seamless texture, and a great finish. It has both elegance and richness, and will keep for 15+ years.
-Jeb Dunnuck 97 Points
Refined and full-bodied, lovely spices with saffron and black olive, a supple and silky body, fine tannins, magnificent persistence, an elegant great wine.
-Bettane et Desseauve 94 Points
Avennia Red Willow Cabernet Sauvignon is made from 100% Cabernet Sauvignon.
The Red Willow Cabernet is a true blockbuster.
Coming from one specific block of 30 year old vines at this iconic vineyard, then strictly barrel selected, this is the essence of powerful, old vine Washington Cabernet. After all of our efforts promoting the idea of the Bordeaux blend, it would take a pretty compelling argument to suspend that idea and make a 100% varietal Cabernet. In 2016 Red Willow provided us with just that. Each time we tasted it in the barrel, the belief grew that this was something special. Something we can't make every year. In the end we were won over, and decided to make a limited amount of this wine. But don't be fooled, as this too is a blend and a selection. Each year as we are tasting the grapes as harvest approaches, we notice that the vines near the bottom of this long, steep west-facing slope, are a little different. The vines at the bottom are in a little richer soil, and get a little more water, so we pick them separately, sometimes even a week or ten days apart, and keep them separate in barrel.
This wine is all from the top of the vineyard, with its lower yield and poorer soils giving more concentration and interest. Then further, nearly every combination of new and used French oak barrels were trialed to find the best blend. It's not enough just to use the four best barrels, but to trial each combination to see how they complement each other. For a wine with this much mass, 100% new French oak was used for the first time at Avennia. It is a wine that needs a little cellaring to start, but should last a very long time.
Review:
The 2016 Cabernet Sauvignon Red Willow Vineyard is 100% Red Willow Cabernet Sauvignon that will spend roughly 20 months in close to 100% new French oak. Blackcurrants, smoked herbs, chocolate, and graphite notes all give way to a full-bodied, plump, rich, concentrated effort that's going to be better with short-term cellaring and keep for two decades. I continue to consider Chris Peterson’s Avennia estate to be one of the best in Washington State and he’s been making world-class wines for a number of years now. He releases two white wines: A Sauvignon Blanc called Oliane and a Rhone blend of Roussanne and Marsanne called La Perle. The reds are broken up into a Rhône/Bordeaux groups, with the Rhônes including a Grenache, Syrah and Mourvèdre blend called Justine, and two single-vineyard Syrahs, the Le Corbeau from Mays’ Discovery Vineyard in Horse Heaven Hills and the Arnaut from Dick Boushey’s Boushey Vineyard on the western side of the Yakima Valley. The Bordeaux releases are built around the appellation blends and include the entry-level Gravura, Valery (Merlot dominated), and Sestina (Cabernet Sauvignon dominated). In addition, Peterson also makes a pure Cabernet Franc from Champoux Vineyard in the Horse Heaven Hills and a pure Cabernet Sauvignon from very old vines in the Red Willow Vineyard. As I hope these reviews show, these are brilliant wines readers need to seek out.
-Jeb Dunnuck 96 Points
Bursting from the glass with impeccable precision, the 2016 Cabernet Sauvignon Red Willow Vineyard is the real McCoy, boasting a focused frame of fruit on the nose that shows depth and breadth in layers of aromas—blackberry, dark cherry, licorice and clove-laced spices flutter over a bed of roses. I can't stop smelling this wine! Full-bodied, the wine unfolds and expands across the palate with complexity, tight structure and beautifully managed tannins, ending with a thought-provoking and long-lingering finish. The wine has a still-tight expression that will age beautifully for years to come. It will serve you well to seek out a bottle of this world-class wine. Only 140 cases were made.
-Anthony Mueller (Robert Parker) 95 Points
Lodovico Barolo Cannubi is made from 100% Nebbiolo.
With a ruby-red color, the Barolo Cannubi has a rich bouquet which gradually recalls the scents of roses flowers, truffles and wood spice. The palate is at first elegant and refined, then is begins to gain in complexity with a little breathing or decanting.
Vine: Nebbiolo, sub-variety Lampia and Michet
Grapes provenance: Cannubi Boschis vineyard in the village of Barolo
Soil: composed mainly of large clayey limestone marls and sands
Vineyards: South-est facing with Guyot pruning (6-8 buds / vine)
N° Vines / hectare: 5000
Yield / hectare: 50-55 q / Ha
Plant year: 1970
Size of the vineyard: 1.3 hectare (3.21 acres) in the family since 1996 out of 40 hectares (98.8 acres) total for Cannubi.
Average height: 250-260 mt
Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.
Pairs with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.
Each magnum is signed by the winemaker!
Avennia Sestina Cabernet Sauvignon is made from 77% Cabernet Sauvignon, 17% Merlot, 6% Cabernet Franc.
The story of this wine - The Sestina is an ancient form of poetry from Medieval France. Just as a modern poet can fill this form with new expressions, Avennia uses the traditional Bordeaux blend to express Washington. Sestina is their vision for an old vine, complex blend where all of the components complement each other. This wine is designed for the cellar, so the emphasis is on structure, balance, and complexity.
Winemaker Tasting Notes - “Good deep ruby/garnet color, with aromas of black cherry, fresh black currant, dark mocha, cigar box, and graphite. The palate is lively and dense with mountain berries, mocha, vanilla honey, damp earth, and wildflowers. The finish shows a distinct chalky minerality and beautiful tension. This is a classically balanced and ageworthy Sestina. Drink 2025-2040.” - Chris Peterson, Winemaker
Review:
The Cabernet Sauvignon-dominated release from Peterson, the 2017 Sestina comes from the Red Willow, Bacchus, and Dionysus vineyards. Rocking levels of crème de cassis, sappy herbs, violets, and cedar pencil all flow to a full-bodied, incredibly pure, polished 2017 that offers flawless balance, ripe tannins, and a great, great finish. It's more approachable than normal yet is still going to evolve for 15 to 20 years. The blend is 77% Cabernet Sauvignon, 17% Merlot, and the rest Cabernet Franc, all raised 20 months in 50% new French oak.
-Jeb Dunnuck 95 Points
With a focused and delineated nose, the 2017 Sestina is bold and complex with aromas of blackberry preserves, spiced plums, dark cherry skins and elegant tones of vanilla, baking spices, baked earth, dried herbs and bitter dark chocolate. Full-bodied, the wine is generous and expressive, showing layers that evolve with intensity, expressing flavors of chocolate dark, fruit compote and elegant oak spices before displaying an inky mid-palate. The wine has a long, drawn-out finish that continues to evolve, revealing many of its secrets with vanilla and cinnamon over graphite with juicy plums and blackberry essence. Wow! Give it a few more years in the cellar before opening.
-Anthony Mueller (Robert Parker) 94 Points
Bright, dark red with ruby tones. Musky aromas of redcurrant, spices, olive and flowers, plus a hint of graphite minerality that Chris Peterson says comes from Bacchus Vineyard. Wonderfully silky, thick and round without being heavy, offering complex flavors of redcurrant, minerals, spices, saddle leather and shoe polish lifted by notes of wild herbs and flowers. There's also a peppery nuance here that does not come across as green. Perhaps a bit more open-knit than the 2016 version was a year ago, but this beauty still has more to show. (Incidentally, Chris Peterson told me that he does not plan to release his 2017 Red Willow Vineyard Cabernet Sauvignon until the fall of 2020.) (3.82 pH; all from mature vines, the oldest dating back to 1972; 50% new oak)
-Stephen Tanzer (Vinous) 93 Points
Avennia Valery Red Blend is made from 86% Merlot and 14% Cabernet Franc
Valery is named for the patron saint of wine in the St. Emilion region that inspired it.
We started with old vine Merlot from a stony block in the heart of the Yakima Valley and added complex, aromatic Cabernet Franc from the Horse Heaven Hills. The result is a balanced, complex wine with the elegance and ethereal perfume that this blend of two of Washington’s best varietals are known for.
The nose on this wine is very perfumed, almost exotic with notes of fresh violets, red plum, winter mint, fresh herbs and crushed limestone qualities. The palate is poised and balanced, with red fruits and mocha powder encapsulated in limestone. The finish lingers delicately, with the Cabernet Franc asserting a light tobacco and herb note, giving depth. A compelling wine that will continue to unwind for 7-10 years in the cellar.
Review:
Brought up in 30% new French oak, the 2016 Valery (70/30 Merlot and Cabernet Franc) offers more black cherry and earthy, herbal notes as well as a medium-bodied, seamless, beautifully balanced style. It too shows a vibrant, fresh, yet concentrated style that has a Bordeaux feel in its weight and texture.
-Jeb Dunnuck 93 Points
Good medium-dark red. Aromas of blueberry, mocha, licorice and violet are a bit darker than those of the 2015 version. Dense and penetrating, with wild flavors of dark berries, licorice and game given lift by rocky minerality and a minty nuance. Chris Peterson slightly acidified his Cabernet Franc from Champoux Vineyard, which he added to the wine for richness. This beauty may yet tighten up in the bottle.- Stephen Tanzer" - Antonio Galloni's Vinous (November 2018), 92+ pts "A blend of 70% Merlot and 30% Cabernet Franc, the 2016 Valery spins out of the glass with aromas of ripe and juicy plum, sage, dark cherry skin and cocoa with signs of rocky minerality. Medium to full-bodied, there is a beautiful complexity across the mid-palate, showing youthful, dark red fruit with a mineral-driven focus. The wine lingers on the finish, with soft oak spices, healthy fruit expressions and hints of sage. I enjoyed sampling this delicious Merlot blend. This wine will go in my cellar. Only 240 cases were made. - Anthony Mueller
-Robert Parker's Wine Advocate 92 Points
Merlot from old blocks at Boushey Vineyards make up 70% of this wine, with the rest Cabernet Franc from esteemed Champoux Vineyard. Fascinating aromas of ripe red raspberry, earth, green herbs, cigar box and flower are followed by ripe, hedonistic fruit flavors that show the warmth of the vintage. Coffee notes linger on the finish. It's brings unignorable appeal and will have a very long life in front of it. Best after 2023. - SEAN P. SULLIVAN
-Wine Enthusiast 91 Points
Product Description
Keermont Amphitheatre Red is made from 32% Cabernet Sauvignon, 23% Cabernet Franc, 22% Merlot, 17% Petit Verdot, 5% Malbec and 1% Syrah.
Starting with the 2015 vintage, this new cuvée replaces the Keermont Estate Reserve. It is now the winery's flagship red blend. With this blend they aim to bring to life the nuances of both the terroir at Keermont Vineyards and the particularity of each vintage. Venetian red in color, this wine exudes complex aromas of dusty, ripe strawberry complimented by hints of baked pudding, vanilla, and sweet citrus blossom.
Review:
The maiden 2015 Amphitheatre has an intense bouquet of dark cherries, star anise, camphor and wild heather scents, all well defined and expressive. The palate is medium-bodied with supple tannins and fleshy ripe red fruit laced with white pepper and sage, fanning out wonderfully toward the finish. This is a beautiful maiden release, exuding breeding and class, from Alex Starey at Keermont. - Neal Martin
-Antonio Galloni's Vinous 95 Points
Winery: Keermont Vineyards
The Keermont Estate and Vineyards
Located just beyond Stellenbosch, Keermont Vineyards is nestled in farm land in the beautiful valleys of South Africa. Keermont uses their name to honor the former farm, Keerweder, that once occupied their land. The word “keerweder” means a dead end in a valley. The literal translation is “blocked again”, which is in reference to the early settlers being blocked by the terrain when trying to pass through the valley.
The Keermont winery building and vineyards actually lie in the shadow of Guardian Peak, or “Suurberg”. This location is ideal for Keermont, as the fruit on this mountain is often compared to the grapes of Napa Valley’s famous Howell Mountain AVA.
In 1694, Jan Jac Van Dyk founded the land in the Blaawklippen Valley that is the location of present day Keermont. Other wineries such as Waterford, Dornier, and Stellenzicht are also on the land once owned by Van Dyk. The earliest account of a European landowner utilizing the area for agricultural use are Van Dyk’s records. Afterwards, the potential and beauty of the Blaawklippen Valley attracted many other landowners to the area and the land was divided into individual farms.
Mark and Monica Wraith bought into this land by purchasing the Fleurfontein and Keerweder III farms in 2003. They combined the two farms into the Keermont Vineyards Estate. The couple still live on the Keermont land with their family. Alex Starey is the Keermont winemaker. In 2005, Keermont began a major vineyard planting program and it now holds 27 ha under vine. In 2007, Keermont releases its first vintage, from a crop of only 5 barrels or 108 cases. In 2010, the physical Keermont winery building, complete with offices, processing facilities, barrel rooms, and a tasting room, was converted from the former spring water bottling plant that had once resided on the Fleurfontein farm. The total farm acreage for Keermont Vineyards is 157 hectares or 388 acres, with 27 hectares under vine. 18 hectares produce red varietals such as Cabernet Savignon, Merlot, and Syrah. 9 hectares hold the white varietals like Chenin Blanc, Chardonnay, and Viognier. Keermont also boasts Chenin Blanc vines that are over forty years old and used by De Trafford winery. Keermont aims to create wines that reflect their beautiful land and the particular year’s vintage condition. Keermont focuses on using minimal chemical fertilizers, few pesticides, and irrigate as little as possible. No fining or filtration is practiced on the Keermont Estate. Keermont desires a natural, harmonious vineyard that will in the long run produce better quality wines.
The goal of this estate is to make superior blends. The wines to be produced, but not written in stone, are:
Keermont Red – 40 % Cabernet Sauvignon, 40% Merlot, 20% Syrah.
Keermont White – 70% Chenin Blanc, 30% Viognier and Chardonnay
Dessert wine in exceptional vintages
Keermont Syrah – Syrah, Mourvedre, Viognier
Some wines from Keermont Winery:
- Keermont Red Blend
- Keermont Syrah
- Keermont White Blend Terrasse
Any Keermont wines we have in stock are listed below, if you don’t see the wine you are looking for please don’t hesitate to ask for it.
- back
On the nose, it opens with mineral hints of flint, followed by sweet spices such as nutmeg. Citrusy notes of bergamot then emerge, together with delicate floral nuances and hints of rosehip. On the palate, it shows a sweet and juicy entry, with a medium to full body. It is warm and spicy, with a slightly piquant edge. Freshness balances the structure nicely, while the fruity finish, recalling ripe plums, is savory and persistent. It displays good softness and an overall sense of balance and harmony
Review:
A restrained wine with a graceful nose of subtle red cherries, wild strawberries, sweet violets and complex earth and tamarind. Full-bodied with licorice flavors, a dense mid-palate and velvety tannins that are powerful yet ripe. Slightly lifted acidity and a long,chewy finish. Drinkable now, but best from 2027.
-James Suckling 96 Points
Siro Pacenti Brunello di Montalcino Vecchie Vigne 2020 is made from 100% Sangiovese.
Siro Pacenti was founded in 1970 when Siro Pacenti established the Pelagrilli estate northeast of Montalcino; his son Giancarlo Pacenti took the reins in 1988 and, after training in Bordeaux, modernized the cellar and added the Piancornello vineyard on the appellation’s warmer southern side. The Vecchie Vigne, or “Old Vines”, bottling is drawn from the estate’s oldest Sangiovese plantings across both sites and aged in French barrique.
Brunello di Montalcino is made entirely from Sangiovese grown on the hills around the town of Montalcino in southern Tuscany, and is aged for years before release. The 2020 vintage is a touch more accessible in youth while keeping the concentration and firm, dusty tannic structure that give the wine its long aging runway.
Review:
Aromas of black cherries, bark, black truffle, ink and lead pencil follow through to a full body with perfectly integrated tannins that are caressing yet impressive and add intensity and focus to the wine. The silky tannins caress every inch of your palate. Savory finish. Drink or hold.
-James Suckling 98 Points
©2026 Timeless Wines. All rights reserved
