Barrel Fermented Sauvignon Blanc

This wine is an extraordinary accompaniment to fine cuisine with Cape Town's top chefs choosing to pair it with dishes such as Scallops with a Salsa Verde and Asian-fusion dishes.

30% of this wine’s grapes comes from 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 70% comes donated fruit across the Western Cape, from vineyards which includes grapes from Helderberg, facing the cool False bay Atlantic ocean, as well as cool climate vineyards in Elgin. 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.

The wine is approached and made in an “oxidative" style. Older 600 litre barrels were used for the fermentation and maturation bringing forward richness, intense fruit and complexity. 15% of the production was fermented in 600 litre egg shape tanks. In both the barrels and the eggs, extended less contact contribute further to the rounder mouth feel and creaminess of this elegantly textured wine.

Tucked into the foothills of a dramatic mountain range at the bottom of Africa is Lismore Estate Vineyards. Californian Samantha O'Keefe has found paradise and the perfect terroir. Her passion combined with vines planted at 300 meters chilled by the winter snow and nourished by the African summer sun produce classic cool climate wines which are rich complex and lovingly hand crafted.