Description

ABOUT THE PRODUCER:
Californian Samantha O’Keefe has found paradise and the perfect terroir. Tucked into the foothills of a dramatic mountain range at the bottom of Africa, Lismore Estate Vineyards was born alongside her nascent family. A passionate vision, combined with vines planted at 300 metres, which are chilled by winter snow and nourished by the African summer sun, produces classic, cool climate wines which are rich, complex and lovingly hand-crafted.

THE VINTAGE:
A cool, wet spring delayed budding by seven to 10 days, but it was consistently good and even, while flowering occurred generally around five days later than usual. Fruit set occurred at a good tempo and was mostly even, with vine growth continuing steadily as the temperature increased in December. The 2022 wines show striking aromatic expression, due to a generally cooler season that allowed gradual ripening and balancing acidity.

ABOUT THE VINEYARD:
The grapes come from the Greyton ward in the Western Cape, which has been designated by SAWIS in recognition of the special terroir of this region. The vineyards are planted on steep slopes in decomposed shale over clay at 300 metres above sea level, in the foothills of the Sonderend Mountain Range. Here the climate plays an important role: the low mean February temperature lends to an extended ripening period that results in a harvest that takes place three to four weeks later than traditional wine growing regions in South Africa. The Cuvée Blanc is a blend of 90% Roussanne, 5% Viognier, 5% Chardonnay; the Roussanne vines were grafted onto the trunks following the estate fire which destroyed vines in 2019. The roots are from 2016 and are planted on the coolest slope on the farm, which makes it the last variety to be picked. The intense citrus notes and the lingering finish are consistent hallmarks of Lismore’s specific terroir.

THE WINEMAKING PROCESS:
The grapes were gently whole bunch pressed and then the must was cold settled for 24 hours. The juice was racked into 500 and 600-litre Burgundian barrels where 100% spontaneous fermentation took place with natural, wild yeasts. The wine was matured for 11 months on the lees without racking, in French oak, of which 5% was new.

OUR TASTING NOTES:
Fragrant aromas of yellow plum, spice and orange blossom lead to a beautifully balanced palate, with crisp acidity, saline mineral notes and a lemongrass embroidered finish.

GRAPE VARIETY:
Roussanne 90%, Chardonnay 5%, Viognier 5%.

AWARDS:
• 95 Points, Tim Atkin MW, 2024
• 93 Points, Neal Martin, 2024
• 95 Points, Wine Advocate, 2024