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Keermont White Blend Terrasse 2013

ID No: 442396
Organic:Yes
Vintage:2013
Bottle Size:750 ml
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Keermont White Blend Terrasse 2017

Keermont White Blend is made from 53% Chenin Blanc, 20% Sauvignon Blanc and 13% Chardonnay .


A polished light yellow gold color, this wine has a bouquet of citrus blossom with hazelnut, lemon grass and butterscotch undertones. The wine has a soft sweet entry with a racy linear acidity. Ripe citrus and stone fruit flavours evolve into a lovely lingering dry earthy finish. This is a textured white wine with layers of flavour. 


"Alex Starey is better known for his reds than his whites, but this cuvée of Chenin Blanc with 45% Sauvignon Blanc, Chardonnay, Viognier, Marsanne and Roussanne (the last two included for the first time) is wonderful too. Very much a southern Rhône style, it's savoury and herbal, with notes of honeysuckle, stone fruit and citrus, deftly framed by oak. 2020-24"

- Tim Atkin (South Africa 2020 Report), 94 pts

 Wine Advocate: 91 94 Points
Keermont Red Blend 2012 (Magnum)

Keermont Red Blend 2012 is made from 37% Merlot 29% Cabernet Sauvignon and the remainder Cabernet Franc, Syrah and Malbec

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 2015-2025.

Nuna White Blend Organic 2018

Nuna Estate White Blend is made from  40% Sauvignon Blanc, 40% Chardonnay, 20% Viognier

The wine captures the efforts to express the identiy of the soils and the people of the land. The field blend of international white varieties offers intense aromas of pineapple, honeysuckle, peach and apricot. The wine is medium-bodied with fleshy mouthfeel and excellent purity.

Manual harvest.The grapes are organically grown in Lujan de Cuyo, at 960 meters on the foothills of the Andes Mountains.


Rubus White Blend 2019

Rubus White Blend is made from 80% Colombard, 10% Ugni Blanc and 10 % Gros Manseng

Fresh, clean and lively with intense exotic fruit aromas. Crisp, clean and zesty in the mouth, it offers delicate flavors of citrus fruit and grapefruit, and a long lingering finish.

This is blend of three different grape varitals, all vinified separately.

Soil type is argilo-calcaire (limestone and clay)

Wine was aged on the lees for 3 months before bottling giving that extra boost of flavors..

A special bottle was used, darker, in order to protect the wine from the sunlight, gaining a few extra month of freshness, combined with the screwcap that also extands shelf life.

Enjoy as an aperitif or with grilled fish, shellfish and appetizers.

Keermont Cabernet Sauvignon 2014

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The 2014 vintage is the maiden release of Cabernet Sauvignon from Keermont Vineyards. All the grapes come from their Cottage Lane Vineyard on the mid-slopes of the Helderberg. This vineyard is situated on the crest of a ridge (320m above sea level) so has aspects ranging from East through North to West. It is very exposed resulting in small vines with low yields. This has allowed them to make a relatively fine grained Cabernet, but the clay soils translate to a wine with power, tension and fresh acidity.

Rich crimson red color. The nose is a complex mix of savoury notes: crushed herbs, violets, sandalwood, leather and some lovely bright red fruit. The palate is fine and yet powerful. Lush spicy red fruit is complimented by blueberry and bramble notes. Powerful tight-knit tannin and a very linear acidity afford the wine a long succulent finish. Drink 2017-2030

All grapes used in producing their wines are grown on Keermont Vineyards. Small parcels of grapes are specifically selected according to ripeness, harvested by hand and vinified separately. This process is carried out gently and naturally in open top fermenters using traditional methods only. This wine spent 22 months maturing in 225 Litre French oak barrels before being bottled by hand without filtration. They produced just 3654 bottles. The wine was bottle matured in the Keermont cellar for a further 18 months before release.

VINTAGE REPORT
The season’s winter was generally mild, but became cold and wet towards spring time. Keermont experienced record rainfall and even snow on the mountains during August 2013. This allowed for good vine growth during the spring, but also increased the mildew pressure and resulted in an unusually large insect population. Fortunately neither of these had a major impact on our crop. Our soils stayed moist throughout the growing season thanks to moderate temperatures and we hardly had to irrigate at all before harvest. A series of heat waves in early February jolted us into harvest action. The vines, which had been very nurtured by all the moisture, suddenly started to show some signs of stress and we needed to pick quite a few of the blocks over a short period. The favourable growing conditions contributed to a healthy crop of 150 tons for Keermont Vineyards.

ANALYSIS
Alc: 15.0 %
pH: 3.69
TA: 5.58g/L
RS: 1.72 g/L TSO2: 63 mg/L VA: 0.82 g/L


Review:

"This is the first vintage of this varietal Cabernet, grown on red clay loam soils at 300 metres. The vines are still quite young, but it’s a superb début, with subdued oak, savoury, perfumed top notes, fine-grained tannins and pure cassis and wild herb flavours. One to watch. 2019-25."

- Tim Atkin (South Africa 2017 Special Report), 93 pts


"The 2014 Cabernet Sauvignon is a new addition to the Keermont range. It comes from a single, low-yielding block, although it will not be labelled as such, from loamy soils around 300 meters above sea level. Most of the maturation is in 225-liter barrels with around 20% new oak. It has a straightforward bouquet, perhaps not quite as personality-driven as the Cabernet Franc at the moment, but developing pleasing graphite/pencil box scents with time. The palate is medium-bodied with crisp tannin, good body and presence in the mouth with that graphite theme continuing from the aromatics. Well balanced and harmonious towards the finish, I would afford this a couple of years in bottle to develop more varietal character. - Neal Martin"

- Robert Parker's Wine Advocate (Issue #230, April 2017), 91 pts

 Wine Advocate: 91 93 Points
Keermont Cabernet Sauvignon 2016

All the grapes come from their Cottage Lane Vineyard on the mid-slopes of the Helderberg. This vineyard is situated on the crest of a ridge (320m above sea level) so has aspects ranging from East through North to West. It is very exposed resulting in small vines with low yields. This has allowed them to make a relatively fine grained Cabernet, but the clay soils translate to a wine with power, tension and fresh acidity.

Rich crimson red color. The nose is a complex mix of savoury notes: crushed herbs, violets, sandalwood, leather and some lovely bright red fruit. The palate is fine and yet powerful. Lush spicy red fruit is complimented by blueberry and bramble notes. Powerful tight-knit tannin and a very linear acidity afford the wine a long succulent finish. Drink 2017-2030

All grapes used in producing their wines are grown on Keermont Vineyards. Small parcels of grapes are specifically selected according to ripeness, harvested by hand and vinified separately. This process is carried out gently and naturally in open top fermenters using traditional methods only. This wine spent 22 months maturing in 225 Litre French oak barrels before being bottled by hand without filtration. They produced just 3654 bottles. The wine was bottle matured in the Keermont cellar for a further 18 months before release.

Review:

"The 2016 Cabernet Sauvignon is blended with 7% Malbec and 6% Cabernet Franc and spent 22 months in seasoned French oak. It has a classy bouquet of expressive red berry fruit, cedar and light undergrowth aromas that leans toward the Left Bank. The palate is medium-bodied with great sapidity right from the start. The tannins are extremely fine here, and the finish fans out gloriously with just enough bite to tempt you back for another sip. This is an outstanding Cabernet from winemaker Alex Starey. - Neal Martin"

- Antonio Galloni's Vinous (November 2019), 95 pts



 Vinous Antonio Galloni: 95
Product Description

Keermont White Blend Terrasse 2013 is mafe from 67% Chenin Blanc (25% Riverside parcel - 42% Low Road Parcel), 17% Chardonnay (Low Road Parcel), 9% Viognier (Cottage Lane parcel) and 7% Sauvignon Blanc (Uitkyk parcel)
 

A polished light yellow, gold colour. Aromas develop from spicy floral notes to hazelnut, lemon grass and rye with butterscotch undertones. The wine has a soft sweet entry with ripe citrus and vanilla flavours evolving into a lovely long, dry, earthy finish. Drink 2015-2022.

 


Review

"Alex Starey's white blend is a four-way assemblage between mostly Chenin, Chardonnay and Sauvignon Blanc, with a splash of Viognier for perfume. Wild yeast fermented in old oak, it's a complex, savoury white with some grape skin tannins, pithy acidity, apple and stone fruit flavours and a touch of glycerol sweetness. Drink: 2014-17"
- Tim Atkin Master Wine (August 2014), 94 pts

"Keermont's 2014 White Blend Terrasse is 65% Chenin Blanc, 13% Chardonnay, 17% Sauvignon Blanc and 5% Viognier, fermented in French oak barrels and matured for 12 months on the lees, with a small part in stainless steel. Here we have a different set of aromatics to the 2010 and 2011. It is more tensile than I recollect previous vintages at this stage - orange blossom, touch of tangerine and honeysuckle. The palate is class, pure class. Winemaker Alex Starey has nailed the acidity here and imparted wonderful tension and poise. This is one of the purest "Terrasse" that I have encountered at this earlier stage and it will be a job to see how this develops in bottle. - Neal Martin"

- Robert Parker's The Wine Advocate (November 2015), 93 pts

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.

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Rubus Proprietary Red Blend Australia 2014

Tasting Notes: Deep, dark ruby color, aromas of blue fruits, confectionery and subtle licorice characters, thick luscious palate with good structure and soft finish.

The Blend is 44% Rubired, 31% Durif and 25% Shiraz.

Rubired is a cross between Tinto Cao and Alicante Ganzin (which is itself a cross between Alicante Bouschet and Aramon Rupestris Ganzin). It is known for being particularly adapted to the hot climate and producing dark wines, as the color is not only coming from the grape's skin, but also from the grape juice itself. It was developed in 1958 by H.P. Olmo of the University of California Davis.

Durif, also known as Petite Sirah, is also a cross of two different grape varietals: Syrah and Peloursin. It was created by French botanist François Durif in 1860 while keeping Syrah and Peloursin plants under the same roof; it happened from a natural process called "cross-pollination." The grape itself is known for its very aromatic, plummy character.

Shiraz, which we all know for being the most recognized grape varietal of Australia, brings some minty, spicy and fruity characteristics to the wines.

Grapes are crushed and destemmed then placed in rotary fermenters where three rotations per day break up the cap and extract color and tannin. Commercial yeast is added for fermentation. The juice is pressed to stainless steel for malolactic fermentation, undergoes oak maturation for 9 months, then is stored in stainless steel.

Pairs well with BBQ lamb with roast vegetables.

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