Chardonnay

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The grapes were picked at optimal ripeness and whole bunch pressed, slowly extracting the juice at a rate of 600ltrs per ton.

The vineyards are planted in decomposed shale over clay at 300 metres in the foothills of the Sonderend Mountain Range. A low mean February temperature lends to an extended ripening period that can put harvest 3-4 weeks later than traditional wine growing regions in South Africa. The intense citrus notes and the lingering finish are consistent trademarks of Lismore's specific terroir. The restrained minerality of the Chardonnay is a clear indication of the cool climate in which it is grown.

The juice was cold settled for 48 hours and was racked into 225, 300 and 500 litre older burgundian barrels for fermentation and 11 months of maturation. 5% new French oak was used in this vintage.