Barrel Fermented Sauvignon Blanc

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The wine is approached and made in an “oxidative" style. Older 500 litre barrels were used for 70% of the fermentation and maturation bringing forward richness, intense fruit and complexity. 30% of the wine is fermented and aged in 1500 litre concrete egg tanks to enhance the rich palate texture and minerality.

The grapes come from 50% Lismore’s Greyton vineyards which are planted on East/Southeast facing slopes at 320 metres in the foothills of the Sonderend Mountain Range. The soils are deep decomposed shale. The other 50% comes from a vineyard in Stanford which overlooks Walker Bay on sandstone soils. Both vineyards have a generally low mean February temperature, leading to an extended ripening period that can put harvest 3-4 weeks later than traditional wine growing regions in South Africa. Sauvignon Blanc is a variety that expresses a very distinct and specific sense of place or "terroir". The distinct minerality of this Sauvignon Blanc is a clear indication of the cool climate in which it is grown.

In both the barrels and the eggs, extended less contact contribute further to the rounder mouth feel and creaminess of this elegantly textured wine.