Barrel Fermented Sauvignon Blanc

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.

The grapes come from 40% 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. 40% comes from a vineyard in Stanford which overlooks Walker Bay on sandstone soils and the balance of 20% from a gorgeous site in Elgin. A true expression of cool-climate Cape South Coast South Africa.

30% of the wine is fermented and aged in 1500 litre concrete egg tanks to enhance the rich palate texture and minerality. In both the barrels and the eggs, extended less contact contribute further to the rounder mouth feel and creaminess of this elegantly textured wine.