Case of Keermont Fleurfontein
Raisins are produced by pinching the stems of individual grape bunches, allowing for desiccation or drying to occur, which usually takes 3-4 weeks. The raisins are harvested, pressed and the syrupy juice is fermented in French and Hungarian oak for 18 months.
Fleurfontein exudes aromas of dried apricot, lime marmalade, and ripe orange rind with hints of hazelnut and vanilla. A central core of acidity gives the wine a long, complex and succulent finish with a slightly salty touch.
78% vine-dried Sauvignon Blanc, 22% Rousanne.
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