Pondokrug – a ridge (rug) deriving its name from a shepherds hut (Pondok).

High up on the West facing slopes of the Stellenbosch Mountain, this is a 1.8Ha parcel of Cabernet Franc planted in 2006. At an elevation of 380m above sea level and surrounded by mountain ‘fynbos’ vegetation, this block is exposed to many natural elements resulting in very low yields. The soil on Pondokrug is red granitic loam with a high clay content which sustains the vines during the summer months. These factors allow us to produce an intense wine with unique flavours and a solid tannin structure.

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. This wine spent 20 months maturing in seasoned 225 litre French oak barrels before being bottled by hand without filtration. 1370 bottles and 50 Magnums were produced.

 

TASTING NOTE

The Pondokrug Cabernet Franc 2018 is bright blood red in colour. The nose is a deep, complex and intriguing mix of bright red cherry fruit, cloves, and some typical pyrazine character. The palate is firm and structured with subtle cherry and black current flavours with hints of herbal mountain vegetation (fynbos). The dusty, chalky tannins hold the fruit flavours into a long, succulent and dry finish. Drink 2024-2036.

 

VINTAGE REPORT

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.

 

ANALYSIS

Alc: 15.0 %
pH: 3.50
TA: 6.0 g/L
RS: 1.7 g/L
TSO2: 24 mg/L
VA: 0.95 g/L

ACCOLADES

PONDOKRUG CAB FRANC 19: 4 stars PLATTER GUIDE
PONDOKRUG CAB FRANC 19: 94 pts TIM ATKIN (MW)
PONDOKRUG CAB FRANC 18: 4 stars PLATTER GUIDE
PONDOKRUG CAB FRANC 18: 94 pts TIM ATKIN (MW)
PONDOKRUG CAB FRANC 18: 93 pts NEAL MARTIN (VINOUS)
PONDOKRUG CAB FRANC 17: 4 ½ stars PLATTER GUIDE
PONDOKRUG CAB FRANC 17: 94 pts TIM ATKIN (MW)
PONDOKRUG CAB FRANC 17: 90 pts NEAL MARTIN (VINOUS)
PONDOKRUG CAB FRANC 17: 90 pts WINE SPECTATOR
PONDOKRUG CAB FRANC 16: 94 pts TIM ATKIN (MW)
PONDOKRUG CAB FRANC 16: 91 pts NEAL MARTIN (VINOUS)
PONDOKRUG CAB FRANC 16: 94 pts WINE MAGAZINE
PONDOKRUG CAB FRANC 16: 4 ½ stars PLATTER GUIDE
PONDOKRUG CAB FRANC 15: 96 pts TIM ATKIN (MW)
PONDOKRUG CAB FRANC 15: 4 ½ star PLATTER GUIDE
PONDOKRUG CAB FRANC 15: 90 pts NEAL MARTIN
PONDOKRUG CAB FRANC 14: 92 pts NEAL MARTIN (Wine Advocate)
PONDOKRUG CAB FRANC 14: 94 pts TIM ATKIN (MW)
PONDOKRUG CAB FRANC 14: 4 stars PLATTER GUIDE