"High natural acidity gives the Fleurfontein a surprisingly refreshing character despite its sweetness. A honeysuckle, toasted nut, and orange flower bouquet gives way to a semi-dry palate of intense ripe peach, melon and apricot. Made from vine-dried Sauvignon Blanc (60%) and Chenin Blanc (40%). RS 126 g/l"
I-WineReview (Michael Potashnik and Donald Winkler, February 2012), 91 pts
"A blend of 60% Sauvignon Blanc and 40% Chenin Blanc made from grapes dried on the vine, this 2010 Fleurfontein has superb definition on the nose with Sauternes-like honeyed fruits with great purity and definition. The palate has very good acidity and tension to cut through the 126g/l sugar, leading to a mouth-caressing, understated finish with honey, pear, quince and vanilla. Drink now-2016+. Keermont Vineyards is a bright star on the horizon. Owned by Mark and Monica Wraith, the first of their 27-hectares was planted only in 2005, located at 250-400m altitude in the Blaauwklippen Valley in the shadow of Guardian Peak. There is a very artisanal approach here, winemaker Alex Starey overseeing elegant wines that belie their intensity. I tasted the wines both blind and with Alex himself, before he rushed off with his surfboard. Importer: Kysela Pere & Fils, Winchester, VA; tel. (540) 722-9228."
eRobertParker.com (Neal Martin, August 2011), 92pts
"One of very few world-class sweet wines produced entirely from Sauvignon Blanc, this is made using the cordon cut method and left on the vines for another four weeks to accumulate sugar. Fermented in Hungarian oak, it’s a waxy, spicy, hay and grapefruit-like sticky with 216 grams of sugar and a volatile edge. Drink: 2016-20."
- Tim Atkin (SA Special Report, September 2016), 94 pts
"The 2014 Fleurfontein is made from dried grapes, squeezing the stems with long pliers to build up the sugar. After three or four weeks, Alex and his teams pass through the vineyard to check that the grapes are raisining. It undergoes a little skin contact and pressed straight into new and old barrels where it matures for 18 months without inoculation. Clear honey in color. The nose is very pure with honey, acacia and tangerine that is very well defined. This is nicely focused and pure. The palate is medium-bodied with a honeyed opening, a fine line of acidity and a precise, very focused finish with yellow plum and orange zest lingering in tantalizing fashion. - Neal Martin."
- Robert Parker's The Wine Advocate (November 2015), 94pts
"This sweet wine, whose name means flower fountain, is decadent and rich yet wonderfully balanced and harmonious. Lush aromas of sweet grass, juicy peach, apricot, candied orange peel and orange blossom carry through to the full, slightly sticky palate, which is countered by vibrant acidity that lends nerve to the texture and a bright flourish to the enduring finish. Notes of honey-roasted almond, orange oil and dried peach linger long on the close. - Lauren Buzzeo"
- Wine Enthusiast (July 2018), 93 pts
- Robert Parker's The Wine Advocate (Issue #230, April 28th 2017), 94pts
- Tim Atkin (South Africa 2017 Special Report), 95 pts
