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Lismore Estate Reserve Viognier is made from 100 percent Viognier.
This a Greyton WO.
Balance is the key to this wine. Viognier is an aromatic and generous varietal, it benefits from barrel maturation and lees contact with a fuller mouth feel and increased texture. This combined with the firm acid backbone and intense fruit will allow this wine to integrate beautifully and gain further complexity over the next 3-5 years.
Rich, lush and decadent. Viognier is a gorgeous variety. Honeysuckle, peaches and dried apricot with a lingering citrus finish. A clean fresh acidity supports the extravagance of the nose and the palate.
Viognier, a traditional Rhone variety is perfectly suited to Lismore’s cool-climate terrior. The vineyard block is on decomposed shale and one of the healthiest and well balanced on the farm. The entire team looks forward to the Viognier harvest and the beautiful amber tinged berries.
The grapes were picked at optimal ripeness and whole bunch pressed, slowly extracting the juice at a rate of 500ltrs per ton. The juice was settled for 48 hours and was racked into burgundian barriques (1st fill) for fermentation and maturation. The wine was left on the lees with regular “batonnage” for 11 months.
Lighter styles are often paired with curries and the like. This Viognier is different. We recommend medium bodied meals that are intense and complex. For example:
- Sesame encrusted tuna marinated in a blend of orange, lemon and lime juice spiced with sesame oil and balsamic vinegar – seared on a wood fired grill and served with griddled vegetables, or
- Free range duck breast smoked with Darjeeling tea and coriander leaves. Set on a cinnamon poached pear glazed with a gooseberry jus.
In both of these dishes, the fruit and floral aspects of the wine are complimented by the exotic and aromatic elements in the dish which are also highlighted by the spiciness from the oak fermentation; the fresh acidity freshens the palate, and yet the Lismore Viognier has the body to hold up against the weight of the duck or the tuna. It is also gorgeous with a well laid cheese platter.
Review:
"Reviewed in my 2019 and 2020 reports, but still on the market, this comes from a 0.3-hectare block that was planted 17 years ago and survived the fire last year. Rich, complex and concentrated, it has pear and apricot fruit, a hint of nectarine and a patina of vanilla and cinnamon spice. Has tightened up over the last year. 2020-23"
- Tim Atkin (South Africa 2020 Special Report), 95 pts
Livia Fontana Barbera d'Alba Superiore is made from 100 percent Barbera.
Organoleptic characteristics: intense ruby red color. Fresh and intense aromas with currants and berries notes. Warm, full, rich and persistent taste, full body. Suitable for long aging.
Excellent accompaniment to warm appetizers, rich first courses, red meat and the medium-seasoned cheeses.
Livia Fontana Barbera d'Alba Superiore is made from 100 percent Barbera.
Organoleptic characteristics: intense ruby red color. Fresh and intense aromas with currants and berries notes. Warm, full, rich and persistent taste, full body. Suitable for long aging.
Excellent accompaniment to warm appetizers, rich first courses, red meat and the medium-seasoned cheeses.
Lodovico Barolo Cannubi is made from 100% Nebbiolo.
With a ruby-red color, the Barolo Cannubi has a rich bouquet which gradually recalls the scents of roses flowers, truffles and wood spice. The palate is at first elegant and refined, then is begins to gain in complexity with a little breathing or decanting.
Vine: Nebbiolo, sub-variety Lampia and Michet
Grapes provenance: Cannubi Boschis vineyard in the village of Barolo
Soil: composed mainly of large clayey limestone marls and sands
Vineyards: South-est facing with Guyot pruning (6-8 buds / vine)
N° Vines / hectare: 5000
Yield / hectare: 50-55 q / Ha
Plant year: 1970
Size of the vineyard: 1.3 hectare (3.21 acres) in the family since 1996 out of 40 hectares (98.8 acres) total for Cannubi.
Average height: 250-260 mt
Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.
Pairs with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.
Lodovico Barolo Cannubi is made from 100% Nebbiolo.
With a ruby-red color, the Barolo Cannubi has a rich bouquet which gradually recalls the scents of roses flowers, truffles and wood spice. The palate is at first elegant and refined, then is begins to gain in complexity with a little breathing or decanting.
Vine: Nebbiolo, sub-variety Lampia and Michet
Grapes provenance: Cannubi Boschis vineyard in the village of Barolo
Soil: composed mainly of large clayey limestone marls and sands
Vineyards: South-est facing with Guyot pruning (6-8 buds / vine)
N° Vines / hectare: 5000
Yield / hectare: 50-55 q / Ha
Plant year: 1970
Size of the vineyard: 1.3 hectare (3.21 acres) in the family since 1996 out of 40 hectares (98.8 acres) total for Cannubi.
Average height: 250-260 mt
Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.
Pairs with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.
Lodovico Barolo di Barolo is made from 100% Nebbiolo.
Barolo di Barolo is a blend of 2 different vineyards in Barolo: PREDA and SARMASSA, both in the village of Barolo. The somewhat different soils, exposures and microclimates of the Preda and Sarmassa vineyards combine to produce a well-balanced, harmonious wine packed with the fresh, elegant aromas supplied by La Preda, and the full body and structure catered for by Sarmassa.
Loads of blackberry and red berry with vanilla oak character. full and concentrated, displaying seamless tannins and gorgeous fruit. Complex and complete, full-bodied, with lots of fruit and round tannins. It's long and fruity. It will be at its best after 2-3 years stored lying down in cool, dark surroundings. Serving recommended in large glasses at a temperature of 17-18°C.
Pair with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.
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Domaine de la Janasse Chateauneuf-du-Pape Cuvee Vieilles Vignes is made from 65% Grenache, 20% Mourvèdre, 10% Syrah, 5% divers.
In contrast to Chaupin, which is made from old-vine Grenache on sandy soils, the cuvée Vieilles Vignes is from old vines of Grenache, Mourvedre, Syrah along with smaller percentages of other permitted varieties that are grown in these old vineyards. The wine is sourced from 4 terroirs: pebbly clay, sand, gravelly red clay and sandy limestone. Vieilles Vignes is always the most powerful and concentrated Châteauneuf-du-Pape cuvée made at Domaine de la Janasse.
Review:
The 2020 Châteauneuf Du Pape Vieilles Vignes also saw some stems (the estate started keeping some stems with the 2016 vintage) and was 75% destemmed, with the blend being 70% Grenache, 20% Mourvèdre, and the rest Syrah, Cinsault, and Terret Noir. As usual, it’s a more powerful, black-fruited wine comparted to the Cuvée Chaupin and has lots of crème de cassis, liquid violet, crushed stone, woodsmoke, and peppery herbs. It displays the vintage’s purity and freshness yet brings the concentration as well as the structure. I’ll be shocked if it’s not in the handful of top wines in the vintage.
-Jeb Dunnuck 96-98 Points
Obsidian Vineyard Syrah is bathed in terroir. The vines experience severe stress, pushing the roots ever deeper through rock in search of water, producing miniature clusters of intense power. Given the wine’s natural propensity for tannin, we take extreme care in the cellar to chisel/whittle its rough edges and leave room for richness to flatter its distinctive scaffold. The mid-palate supports flavors of roasted coffee beans, sarsaparilla, and dark chocolate. The finish marches on long after most wines have tired.
Our estate vineyard — the six-acre Obsidian Vineyard in the Knights Valley AVA — has an incredibly complex soil structure. It takes its name from a layer of volcanic obsidian rock that was discovered when we drilled for water.
Chocolate ganache, black currants, fig, graphite, and an expansive mouthfeel.
Review:
"Joe Donelan believes his Obsidian Vineyard is one of the world’s greatest sites for Syrah. I’ve visited the site twice, and can say candidly it certainly sits among the most striking vineyards I've ever laid eyes on within the U.S. It sits like a rock on a promontory—two switchbacks to reach the top—and the stones under the top soil, quite literally, never stop emerging from the ground. The place has an ancient, almost sacred, temple-like feel. It is consistently swept by afternoon breezes. The vineyard was replanted in 2017 after fires ravaged it. Winemaker David Milner laid out the site at denser spacing than before, at 2,000 vines per acre to keep yields per vine low while still achieving sensible tonnage, averaging around three tonnes per acre. Viognier was planted for co-fermentations, alongside some Cabernet Sauvignon, for a single vineyard bottling of that grape. ‘God put on his viticultural hat when he designed this site,’ says Milner. The vineyard is planted with ENTA 174, 877, and Alban 1 clones, along with Donelan Heritage selections certified virus-free. The wine, the 2023 vintage release (the first from the new vines), was aged for 21 months in 36% new oak and co-fermented with 1.8% Viognier, using 32% whole clusters. And it is positively gorgeous: composed of nine different blocks, each fermented separately, then assembled through sequential blending, with no racking until bottling. From just five-year-old vines, this wine is utterly extraordinary—something oddly achievable from young vines on rare occasion. I tasted this wine from the same bottle over three days. While the high-toned espresso-bean and cedar accents are present at first pull of the cork, they mellow out a day later, and the fruit profile is so vibrant. This is the sign of an excellent wine. I first tasted wines from the Donelan’s Obsidian Vineyard years ago at Tasting Panel Magazine in the late, great Anthony Dias Blue’s office. Cushing Donelan showed the wines, and to this day, I recall the first moment I put my nose into a glass of Obsidian Syrah. In early January of 2026, as I nosed this brand new release of Obsidian Syrah, I was transported straight back to that tasting twelve years ago. What’s remarkable is that the aromatics are unmistakably the same, yet from these new, more densely planted vines, the aromas are more refined—precision-farmed wines from young vines delivering a level of detail and poise that feels beyond their years. So what’s in the glass? Pure red, black, and blue fruit nuances layered with tobacco, white truffle character, violet pastille, and an intoxicating perfume. White pepper notes emerge on the medium- to full-bodied palate, framed by velvety tannins. Iron-like and crushed slate minerality underpins dazzling black cherry and blackberry fruit, brown spices, and blood orange richness. There’s a velvety, iron-fist quality here that exudes polish, complexity, and undeniable quality. You want to drink it now—and you absolutely can—but it will also reward time in the cellar. Either way, you’ll be utterly wowed. And when you realise the price is under £100, the achievement becomes even more staggering. As these vines mature, what will become of them in subsequent vintages? I suspect that as the vines mature, they'll go in and out of phases, but so long as Mother Nature cooperates, I expect this wine to continue to dazzle each vintage. - Jonathan CRISTALDI"
Decanter (January 5th 2026), 100 points
This is the first vintage of the Obsidian Syrah after wildfires torched the vineyard in 2017, leading to significant redevelopment. Throughout all those years, the Donelans have exhibited remarkable patience and a clear sense of purpose. This is their reward: a truly magnificent, towering wine of the highest level.
Knights Valley is one of the most magical grape-growing districts in the United States, but it is not very well known because only a few estate wineries are located there.
The 2023 Syria Obsidian Estate is one of the most profound, moving wines I have tasted in Sonoma County. Blackberry, gravel, incense, chocolate, lavender, and dried herbs race out of the glass. Delicate yet powerful, the 2023 is spectacular. It is also very fairly priced in today’s market.
Vinous 100 Points
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