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.
"One of two Lismore estate Viogniers reviewed in my 2019 report, this comes from a 0.3-hectare block that was planted 13 years ago. Rich, complex and concentrated, it has pear and apricot fruit, a hint of nectarine and a patina of vanilla and cinnamon spice. 2019-23 Greyton (14%)" - Tim Atkin (South Africa 2019 Special Report), 94 pts
Cassis, blackberry and cherry. White pepper, ground herbs and the strong floral perfume of crushed violets. Light and elegant, but structured with fresh acidity.
40% Whole bunch ferment in small open vats. 60% destemmed and fermented in a 5000 ltr wooden fermenter with gentle pigeage (punch down of the cap) throughout. Pressed in a traditonal wooden basket press and racked into a 3000 litre oak vat for 9 months.
"The 2015 has sold out so quickly that Sam O’Keefe is already on to the 2016, which is every bit as good and less funky. Bloody, rich and stony, this is focused, concentrated and well balanced, showing a lick of new oak, dark, brooding fruit flavours and a twist of white pepper. 2019-26. - Tim Atkin"
- Tim Atkin Master of Wine (SA Special Report 2016), 95 pts+ REDS - WINES OF THE YEAR 2017
Argot Mosaic Chardonnay is made from 100 percent Chardonnay.
"The 2016 Chardonnay Mosaic simply sings of honeyed peaches, apple pie and spiced pears with nuances of marzipan, ginger and nutmeg. Medium to full-bodied, the palate is packed with stone fruit and spiced apple layers with a creamy texture and fantastic freshness, finishing on a lingering honeyed note. 600 cases produced. - Lisa Perrotti-Brown" - Robert Parker's Wine Advocate (Issue #237, June 2018), 91 pts
Lancel Creek Vineyard is perched above the tiny hamlet of Occidental on the remote Sonoma Coast. This secluded, two-acre site was prepared, planted, and is still tended by Ulises Valdez. The pale, off-white Goldridge soil provides just enough nutrients and moisture for these densely planted vines to ripen a small amount of intensely aromatic and flavorful Chardonnay. The vineyard faces the Pacific Ocean, a mere five miles to the west. The combined influence of the cold Pacific and the warming afternoon sun produces a wine of incredible richness and sublime balance.
Soil types: Goldridge, fine sandy loam.
Age of the vines: 15 years
Flirting with perfection, the 2016 Chardonnay Lancel Creek Vineyard offers a touch more zip in its crushed lemon, white flowers, mint, and honeysuckle, aromas and flavors. Rich, full-bodied, and concentrated, yet just incredibly pure, this is a heavenly Chardonnay that's getting up there with the crème de la crème in the vintage. Tasting like a Grand Cru Chablis on Steroids, it's going to continue drinking beautifully for over a decade. It's a wow wine and should be sought out by readers. The Chardonnay of the vintage? - Jeb Dunnuck 99 Points
Mt Monster Chardonnay is made from 100 percent Chardonnay.
Gentle pressing and free run juices create the base of this wine.
Traditionally Mt Monster Chardonnay is 100% fermented and matured in stainless steel, this receives some lees contact to add texture and complexity to the palate, but essentially this wine is pure Chardonnay fruit.
Review & Tasting notes:
Bright straw color, with hints of lime green. Fresh figs and melon, with vibrant lemon citrus fruit. The nose also shows some yeast complexity from extended lees contact. Fresh tangy melon fruit flavors, & a clean acid finish. Although it may benefit from up to 2 years maturation in bottle, this wine is best consumed when young and fresh.
- Australian Wine Showcase (December 2016), 94 pts
Siegel Special Reserve Chardonnay is made from 100 percent Chardonnay.
This Chardonnay has a pale yellow color. On the nose is is complex with citrus and tropical fruit aromas balanced with notes from the oak aging. On the palate it has good acidity with a long finish.
VINIFICATION: Alcoholic fermentation occurs at 16-17 degrees C. When the alcoholic finishes part of the wine is kept on a pump-over program.
FINNING AND FILTRATION: Once the wine has been blended it is clarified and then undergoes cold stablisation and is later filtered through clay.
AGING: Aged in French oak barrels for 6 months.
Pairs well with fish like Tilapia, salmon and white meats.
Lismore Chardonnay Reserve made from 100 percent Chardonnay.
Shows intense citrus and soft fruit layered with honey and vanilla carried by a distinct minerality and crisp acidity with a lingering citrus finish.
Coming from a 13 year old vineyard with decomposed shale oiver clay soils.
Fermented and aged 11 months in 500 liter French Oak Foudres (40% new).
Wine was slightly filtered before bottling.
Delightful with warm curries which lift the aromatics or a traditional pairing of smoked salmon highlighting the fresh acidity.
"Bravo to Lismore for the quality of this first Reserve Chardonnay, all made with fruit from the farm in Greyton. This has sufficient power and concentration to cope with the 40% new wood, supported by acidity and real focus. Sappy, structured and intense, with classic, quasi-Burgundian notes of struck match. 2018-23. - Tim Atkin"
- Tim Atkin (South Africa Report 2017), 93 pts
"Medium straw. Introduced by scents of flint, green citrus and underripe mango, the estate Chardonnay Reserve is Lismore’s icon wine. It’s mineral rich and focused with an incredibly pure, silky mouth feel and vibrant acidity. A great Chardonnay! Made with natural yeast and matured 11 months in 500L French oak, 40% new."- International Wine Review (February 2018), 93 pts
Tucked into the foothills of a dramatic mountain range at the bottom of Africa is Lismore Estate Vineyards. Californian Samantha O'Keefe has found paradise and the perfect terroir. Her passion combined with vines planted at 300 meters, chilled by the winter snow and nourished by the African summer sun, produce classic cool climate wines which are rich, complex and lovingly hand crafted.
Lismore Estate Vineyards
The Overberg region is rapidly earning a reputation for premium cool climate grapes. Greyton has now been designated a ward within that district recognizing the unique terroir expression of the wine that is produced there. Lismore is the only registered wine estate in the Greyton ward. Lismore's vineyards are planted on slopes at the base of the Riviersonderend Mountain Range. The combination of elevation and climate make for an extended ripening period which is roughly 3-4 weeks later than the more traditional wine growing areas in the Western Cape. There are a total of 12.5 ha planted with Chardonnay, Syrah, Sauvignon Blanc, and Viognier.
Philippe Milan Pommard AOC is 100% Pinot Noir
This wine has been aged in Oak (25% new Oak)
This is a little more structured and the style goes more toward the "vin de garde", or wines meant to age. This wine needs some food, or sometime in the decanter right now. It is well structured and reminds me of a Volnay. As a matter of fact, the parcel is located right next to Volnay. The finish is long and still quite juicy with chewy tannins lingering.
Lismore Barrel Fermented Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
Floral notes of passion flower and fynbos, granadilla, gooseberry and pear on the palate along with an underlying minerality which gives this unique terroir driven wine its signature.
"It wasn't easy to make world class Sauvignon Blancs in a vintage like 2018, but Sam O'Keefe managed it with some style. This is an equal blend of grapes from Greyton and Walker Bay with fermentation in concrete eggs and 500-litre wood, showing notes of kelp and rock pools, with stylish gunflint and grapefruit overtones. 2019-25 Cape South Coast (13%)" - Tim Atkin (South Africa 2019 Special Report), 95 pts