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Lismore Sauvignon Blanc 2016

ID No: 445889
Our Price: $36.99 $32.00
6 bottles with free shipping for: $192.00
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 Vinous Antonio Galloni: 91
Country:South Africa
Region:Western Cape
Grape Type:Sauvignon Blanc
Winery:Lismore Estate Vineyards
Organic:Yes
Product Description

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.

Review:

"The 2016 Barrel Fermented Sauvignon Blanc, which was in 500-liter barrels and one concrete egg for nine months, has a lovely, quite complex bouquet of melted wax, crushed stone and grilled walnut scents; hints of gooseberry develop with time. The palate is well balanced with crisp acidity, delivering a satisfying citric attack with plenty of salinity on the brisk finish. Excellent.- Neal Martin"
- Antonio Galloni's Vinous (August 2018), 91 pts

 


Winery: Lismore Estate Vineyards

Lismore Estate 

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.

Customers who bought this product also purchased
Lismore Syrah 2016

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.

 


Review:

"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

 95 Points
Lismore Viognier 2017

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.

 

 

Lismore Age of Grace Viognier 2017

This is 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:

"The 2017 Age of Grace comes from purchased Viognier fruit from Elgin grown on rose quartz soil. It has a well defined bouquet of yellow plum, mirabelle, apricot blossom and subtle popcorn aromas. The palate is clean and precise with a fine line of acidity, hints of stem ginger complementing the tropical fruit (passion fruit and peach skin), and the finish is spicy and quite persistent. Excellent.- Neal Martin"
- Antonio Galloni's Vinous (August 2018), 93 pts

"Bottled but not yet labeled, the 2017 Age of Grace Viognier is made with Elgin fruit grown on rose quartz soil. Although made oxidatively, it’s very floral in character with notes of jasmine and honeysuckle. Samantha attributes this in part to natural ferment and the partial use of polyurethane egg, which contributes an extreme florality. It’s a lovely wine with bright, dense tropical and stone fruit on a full, creamy palate and showing good minerality on the finish."
- International Wine Review (February 2018), 92 pts

 Vinous Antonio Galloni: 93 International Wine Review: 92
Lismore Syrah 2015

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.

 


Review:

"If the 2014 Lismore Syrah was noteworthy - the 2012 and 2013 were not released - then this is even better. Deeply coloured and highly perfumed, with stony, granitic, liquorice, black pepper and tapenade notes, complemented by fynbos aromas, granular tannins, subtle oak and pithy acidity. Exceptional winemaking. Drink: 2017-25."
- Tim Atkin Master of Wine (SA Special Report 2016), 95 pts

 95 Points
Lismore Sauvignon Blanc Barrel Fermented 2017

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.

 

Fermented and aged in 300 liter older french barrels. Oxidative treatment with batonnage adding to this balanced, complex and textured wine. 
Residual Sugar: 2.54

Fresh white fish with salsa verde, sauces with strong citrus notes

Review:

"TThe 2017 Barrel Fermented Sauvignon Blanc was matured 75% in 500-liter barrels and 25% in concrete eggs. This has a more vivacious and slightly more fruit-driven bouquet of yellow plum and light nectarine notes, complemented by touches of crushed stone and gooseberry. Perhaps one of the finest Sauvignon Blanc aromatics I have encountered this vintage. The palate is well balanced with gorgeous orange peel, light black currant and gooseberry notes, just about perfect acidity and a very precise, long finish. It is an outstanding follow-up to the 2016, perhaps even better.- Neal Martin"
- Antonio Galloni's Vinous (August 2018), 93 pts

 Vinous Antonio Galloni: 93
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Long Shadows Pirouette 2016 (Magnum)

Long Shadows Pirouette Meritage is made from 68% Cabernet Sauvignon 15% Merlot 8% Petit Verdot 6% Cabernet Franc 3% Malbec

Philippe Melka, named one of the top nine winemakers in the world by Robert Parker, used small lots from Washington State's finest vineyards to craft this enticing red blend.

Like the last several growing seasons, 2016 was another hot year that required extra care in the vineyards. Building on the success of our canopy managment program over the last few vintages, we worked with growers throughout the season to encourage growth of the canes and outside foliage to protect against the sun while opening up the fruit zone for even maturation. Warm temperatures in the fall hastened ripening, but the Columbia Valley's cool autumn nights protected the grapes' acidity, yielding bright, vibrant wines that will drink well in their youth but also promise to bring enjoyement to those who cellar. 

A variety of fermentation methods were used to enhance complexity and richness in this classic Bordeaux blend. Hand-harvested Cabernet was fermented in 400L French oak barrels that were gently rolled throughout fermentation to integrate the oak with refined, dark fruit flavors and give the wine its silky mouthfeel. All other varieties were fermented in traditional stainless steel tanks, with select lots enjoying longer skin contact to enhance the wine's dark color and mid-palate. The finished wine was aged 22 months in French oak barrels (75% new) before bottling unfiltered and unfined.

Review:

"The 2016 Pirouette is made by Philippe Melka and it's a total blockbuster based on 68% Cabernet Sauvignon, 15% Merlot, and the palate Petit Verdot, Cabernet Franc, and Malbec that was fermented in barrel and aged 22 months in 75% new oak. Crème de cassis, blackberries, toasted spices, cedar, and forest floor notes all emerge from this deep, rich, opulent red that has sweet tannins, a thrilling texture, no hard edges, and a monster finish. This is another best-to-date from this estate and it's an awesome wine."  -Jeb Dunnuck 97 Points

 97 Points