Lismore Mixed Case

The grapes were then whole bunched pressed, slowly extracting the juice at 600lts per ton. The juice was settled over night and racked into 400l barrels where natural fermentation occurred.

The grapes were handpicked from cool climate vineyards in Walker Bay.

10% skin fermented, barrel maturation took place for 11 months, 30% new oak was used.

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.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.

The grapes were picked at optimal ripeness. 40% whole bunch fermented in large 5000 litre vats with gentle pump-overs twice a day and then finished with a 28 day extended maceration before being the free run juice was drained and the skins ang whole bunches were pressed in a traditional wooden basket press. The process allowed for a long extraction period which softens the wine and lends to the fruit expression and structure.

The Syrah is made from 30% Greyton fruit planted in heavy schist (decomposed shale) soils with no irrigation, and 70% Elgin fruit on sandstone and shales soils. Two of the coolest climates in in South Africa with extreme diurnal temperature shifts present us with a Syrah that has a very distinct sense of place. One that tells its story in the glass.

The wine was racked into 225, 300 and 500 litre barrels where malolactic fermentation took place and the wine was aged for 12 months. 5% new French oak was used.

The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 litre vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press.

70% of the grapes came from Stanford in Walker Bay and 30% from Kaaimansgat (Crocodile’s lair) in Elandskloof, both in the cool climate region Cape South Coast. The vines are all Burgundian, clone 115. The Stanford vineyard is close to the southernmost tip of Africa and is in one of South Africa’s coolest wine producing regions. The maritime vineyard enjoys a long ripening season, because of the strong cooling winds that are prevalent in the summer. This microclimate is ideal for creating a long hang time, concentrating the flavours in the berries, while retaining natural acidity levels. Kaaimansgat is situated 700m above sea level and its continental climate allows for perfect winter dormancy and ripens even later than the coastal vineyards. The vines here are planted on decomposed granite soil high in clay content.

The wine was racked into 225, 300 and 500 litre barrels where malolactic fermentation took place, and the wine was aged for 10 months. 25% new French oak was used.

The grapes were picked and whole bunch pressed, slowly extracting the juice at a rate of 550ltrs per ton.

The juice was settled for 48 hours and was racked into older, neutral 225 litre Burgundian barrels, and a 600-litre egg shaped tank for fermentation and maturation lasting 10 months. The “egg” component is 10% of the production.

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

The juice was cold settled for 48 hours and was racked into 225, 300 and 500 litre older burgundian barrels for fermentation and 10 months of maturation. 5% new French oak was used in this vintage.