Barrel fermentation and extended lees contact contribute to this full bodied, elegant and well balanced wine. Floral notes of passion flower and fynbos, granadilla, guava, gooseberry and pear on the palate along with an underlying minerality which gives this unique terroir driven wine its signature.
Wine Made in the Soil:
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.
I love 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. 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.
As with all Lismore wines, balance is the key. The bracing acidity that is customary in new world Sauvignons has been brought into balance with a carefully chosen pick date and the barrel and egg fermentation and maturation. A full bodied, balanced wine was the goal.
This wine is an extraordinary accompaniment to fine cuisine with some of the world’s top chefs choosing to pair it with dishes such as Scallops with a Salsa Verde and Asian-fusion dishes.
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