|BUY MORE! SAVE MORE!|
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
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.
Michel Thomas Sancerre Blanc is 100% Sauvignon Blanc (40% Caillottes, 40% Grosses Terres, 20% Silex)
The wine displays an exotic nose with a touch of smoke and licorice. On the palate, peach and watermelon dominate with citrus zest and chalk notes.
Aged on the lees for a few months (no oak).
Soil type: Clay, limestone, sedimentary rock Pairs with seafood, fish, goats cheese.
Lismore Chardonnay made from 100 percent Chardonnay.
Intense citrus and soft fruit layered with honey and vanilla carried by a distinct minerality and crisp acidity with a lingering citrus finish.
Fermented and aged in 225-300 liter older French barrels with regular batonnage. 10 % Malolactic Fermentation. Residual Sugar: 2.41
Delightful with warm curries which lift the aromatics or a traditional pairing of smoked salmon highlighting the fresh acidity.
"The 2017 Chardonnay is matured on the lees for 11 months in 300-liter barrels. It is well defined and quite Burgundian on the nose – think fine Chassagne-Montrachet. The well-balanced palate is linear and focused, offering flavors of citrus lemon, orange pith and quince. The taut finish suggests that it will benefit from a couple of years in bottle, if you can resist its nascent charm. Superb. - Neal Martin" - Antonio Galloni's Vinous (November 2019), 93 pts
Wolfberger Cremant d Alsace Rose Brut is 100 % Pinot Noir.
The harvest occurs mid September, usually two weeks before the harvest for still wines, when the grapes offer the best balance. Only the healthiest grapes are hand selected and gathered in small crates.
Vinification: gentle pressing of whole grapes is followed by temperature controlled fermentation in stainless steel tanks. After bottling, bottle fermentation takes place in cellars at 12°C. A minimum of 15 months bottle aging before disgorging ensures ripeness.
Lovely delicate salmon color with active, small bubbles. Round and full-bodied, this Crémant Rosé displays beautiful watermelon and strawberry aromas cascading in a smooth finish.
"This light copper salmon sparkler of Pinot Noir has a lively fresh mousse and clean light cherry aromas. It is dry and crisp on the attack offering delicate raspberry flavors and a dry finish. Delicious."
- I-winereview.com (April 2010), 89 pts
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.
"The 2018 The Age of Grace Viognier is sourced from Elgin and matured mainly in used barrels with some concrete eggs for 11 months. It has a well-defined bouquet of pressed yellow flowers and crushed stone scents that gain intensity with aeration. The fresh, vibrant palate is poised and harmonious, delivering a fine bead of acidity and a lick of salinity on the finish. Superb! - Neal Martin"
- Antonio Galloni's Vinous (November 2019), 92 pts
Cazaux Gigondas Tour Sarrasine is made from 75% Grenache, 15% Syrah, 10% Mourvèdre. 45 year old vines on average.
Intense, persistent red and dark fruit aromas. Raspberry, pepper and spice flavors. Silky tannins.
Enjoy with game meat or strong cheeses.
"The Gigondas La Tour Sarrasine always seems to be a winner and the 2017 is no exception. With a big, meaty, peppery nose that has ample cedary spice and sweet red and black fruits, it’s medium to full-bodied, has a wonderful sweetness of fruit, ripe tannins, and terrific balance. It's rock solid and will shine of upwards of a decade. The blend is 70% Grenache, 15% Mourvèdre, and 15% Syrah, aged two years in concrete and stainless steel."
- Jeb Dunnuck (September 2019, Southern Rhône Part 2: 2017 & 2018 from Gigondas, Vacqueyras, Cairanne, and Rasteau), 92 pts
Siegel Unique Selection Red is made from 45% Cabernet Sauvignon, 35% Carmenere and 20% Syrah
Aged in French oak barrels for 14-16 months.
Viña Siegel Unique Selection is the utmost expression of our best Los Lingues vineyards located in the Alto Colchagua region.
A deep violet color. There are aromas of cassis and cherries with hints of spices, chocolate and violets. This wine is characterised by its complexity and harmony, with a robust tannic structure.
After carefully selecting the optimum harvest date, the grapes are hand selected, then they are de-stemmed and cold macerated for 5-6 days. Alcoholic fermentation occurs at 26-29°C, during this period pump overs are performed daily at the winemaker’s discretion. Post-fermentative maceration occurs for 2 to 3 weeks. The wine is smoothly clarified. Cold stabilisation only occurs when necessary.
"A chewy red with berry, chocolate and toasted coffee bean character. Full and flavorful. Pretty finish. A blend of cabernet sauvignon, carmenere and syrah. Drink now or hold"
- James Suckling (May 29th 2017), 92 pts
"Dark ruby. Heady, spice-tinged dark berry preserve, incense and floral pastille scents show excellent clarity and a touch of mint in the background. In a suave, palate-coating style, displaying sweet black and blue fruit flavors and showing no excess weight. Picks up bitter chocolate and spicecake nuances on the gently tannic, expansive finish, which hangs on with outstanding tenacity. - Josh Raynolds""
- Vinous (February 2017), 91 pts
Lismore Estate Syrah is made from 100 percent Syrah.
A careful selection of the best of the vintage that exemplifies the extraordinary terroir of Lismore.
An exotic experience which shifts your mind to another place. Cassis, brambles and succulent cherry. White pepper, classic garrigue and the strong floral perfume of crushed violets. Light and elegant, but structured with a fresh acidity. To experience the best this wine has to offer, decanting is suggested.
The grapes were fermented 40% whole bunch in a 5000 litre wooden fermenter with gentle pigeage throughout. The process allowed for a long extraction period which lends to the fruit expression of this wine. The wine was left for a 30 day extended maceration on the skins and then pressed in a traditional baskets press. Matured in 500 litre barrels for 10 months (35% new). Time in the bottle will allow integration, the deepening of layers and full expression of the fruit.
"This is the best release yet from Lismore, superior even to the impressive 2017. Made from blocks that are now 13 years' old, this is wonderfully, enticingly floral, showcasing all that is best about Syrah: aromatic spices, layered cherry and strawberry fruit, bright acidity, some tannic backbone, subtle whole bunch notes and a long finish. The oak is on point, the alcohol daringly restrained. 2020-30 Greyton (13.2%)"
- Tim Atkin (South Africa 2019 Special Report), 97 pts
"The 2018 Estate Reserve Syrah contains 50% whole-bunch fruit and is aged in 500- and 700-liter barrels, 30% new. It has an extremely pure, slightly floral bouquet of bright blueberry and black currant fruit infused with scents of crushed iris petals and violets, almost Burgundian in style. The palate is extremely well balanced with perfectly pitched acidity and filigreed tannins. There is an unerring sense of weightlessness about this Syrah, which is one of the most precise Lismore reds I have encountered over several years of tasting. Absolutely stunning. - Neal Martin"
- Antonio Galloni's Vinous (November 2019), 97 pts
No Syrah terroir in Sonoma County compares with Sonoma Mountain’s northwest crown—cool fog-affected mornings, sun-bathed afternoons, cooled by persistent coastal breezes, and temperate evenings. The soils in Steiner’s Syrah blocks — ashy and moondust-like, littered with decomposing sea bed — further contribute to the unique nature of this site. After a 3-vintage hiatus, I am thrilled to be back working with Steiner Vineyard’s Syrah. By its nature, this slow-to-ripen, cool-climate site produces fabulously deep, intense, structured wines. Now, raising a big, brawny Syrah is no rare act of alchemy. It is the wonder of Steiner’s terroir — a magical elegance and beauty, informing the inherent power, depth and intensity — that makes this bottling so special. 2016 produced a classic wine that deftly balances massive flavors and texture, while retaining vital freshness, and a palpable sense of cool. Production was low, so get it while you can. Simply a “WOW” wine, not to be missed.
VINEYARD: Steiner Vineyard. Located at 1,100 ft, on the northwest crown of Sonoma Mountain. CRUSH: Early morning harvest by hand, October 1st, cluster and berry sorted, destemmed and crushed. FERMENT: 5-day cold soaks, followed by 14 day native fermentation in open-top bins. AGING: 20 months, French oak, 100% new, mixture of 300L hogsheads and barrique shapes. Never racked prior to bottling. Bottled unfined, unfiltered.
"Refined and stylish, featuring a complex core wrapped in multilayered blackberry and blueberry flavors, laced with bitter chocolate, black licorice and smoky meat notes. Drink now through 2030.- Tim FISH"
- Wine Spectator Insider (January 15th 2020), 93 PTS
Sweet, savory aromas lead the way, sort of a mineral-laden black fruit---dark berries and plums. Smoke, dried herbs, violet, meat, wet stones and a hint of ironstone complete the package. It penetrates yet is a broad fragrant expression. I've always felt the aromatic range of this wine has its foundation in the four clones we use.
The black fruits continue on the palate, with black cherry, dark plum and spices echoing the aroma. While it's rich, almost luxurious, there's a tannic foundation and a structured acidity. Floral and earthy, the dried herbs and stones emerge here too, along with tobacco, thyme and lavender. This is a food-lover's Syrah, with weight, brightness and dimension.
(Clones 174, 383, 99 and Phelps) Vineyards: Ciel du Cheval Ranch at the End of the Road Classic Red Mountain character defines the Syrah La Côte Rousse, despite being the product of a cooler vintage. The warm site vineyards, Ciel du Cheval and Ranch at the End of the Road accumulated more heat than our other sites and ripened the four Syrah clones to a greater extent; we’ve never seen Red Mountain deliver less than full physiological maturity, every vintage. Nevertheless this vintage retains a vibrancy and energy that isn’t often found on Red Mountain.
"The 2016 Syrah La Cote Rousse is built around clone 99, all from Red Mountain, that saw 45% whole clusters in the fermentation. This cuvee, which is also moving more and more toward Ciel du Cheval, is 88% from this terrific site. It’s another inky purple colored red with a beautiful bouquet of black raspberries, toasted spice, dried herbs, and mineral aromas and flavors. This full-bodied, ripe, layered Syrah needs 2-3 years of bottle age and will keep for 15+ years." 95+ pts - Jeb Dunnuck
"The 2016 Syrah La Côte Rousse reveals notes of purple flowers, crunchy dark berry fruit and cracked pepper, followed by a medium-bodied, youthfully chewy but fine-grained palate that's bright and chalky. Taut and concentrated, it will require—and reward—some patience." 94+ - Robert Parkers Wine Advocate
"So much spice and mineral aromas here with hints of cloves and white pepper. Full body, ink and dark fruit and some black olives. A solid and chewy syrah with so much strength yet form." 94 pts - James Suckling
Force Majeure estate Syrah is made from 100 percent Syrah.
The Force Majeure estate Syrah is cultivated in a combination of the 8 soil types that exist in the vineyard, with most of it being planted in very steep, very rocky locations, but some also planted in deeper, loamier soils.
The estate Syrah typically exhibits a broad spectrum of black, blue and red fruits, dried herbs and jasmine, fennel, smoked meats and crushed rock along with very fine tannins, great length, balance and complexity.
AppellationRed Mountain Varietal(s) 100% Syrah
Soil type Very steep, rocky locations, but some also planted in deeper, loamier soils
Vinification 22% whole cluster, remainder destemmed. Fermented in concrete, open top and closed top stainless. ~25% new French oak for 18 months, mostly larger format (300L to 500L) Native yeast, cold soak up front Macerations up to 30 days; pumpovers and punch-downs 100% free run. The wine is bottled unfined and unfiltered.
Production 500 (9-liter cases)
"The 2016 Syrah Estate checks in as 100% Syrah that saw a small amount of stems. It spent 18 months in 25% new French oak. Deeply colored, it displays a thrilling bouquet of smoked black fruits, violets, smoked meats, charcoal, and graphite. Deep, rich, incredibly fleshy and flamboyant, with perfect balance, it's a serious, world-class Syrah that will keep for 10-15 years."
- Jeb Dunnuck (April 2019), 97 pts
Long Shadows Sequel Syrah is made from 95% Syrah, 5% Cabernet Sauvignon.
An intensely colored wine with spicy aromas of cassis, smoked meats and a hint of olive tapenade woven throughout layers of black currant, blueberry and a trace of licorice. Wonderfully balanced, with a broad mouth-feel and soft tannins that hold together seamlessly.
Winemaking: Syrah’s delicate skin requires gentle handling during fermentation to extract richness without imparting bitter tannins, so winemaker John Duval uses a variety of techniques to produce a wide spectrum of flavors. A portion of the grapes were fermented using an Australian method known as “rack and return” that requires draining the tank twice daily and gently putting the juice back over the top of the skins. Whole-cluster fermentation was also used to enhance richness and dimension on the palate. Lastly, some of the lots underwent submerged cap fermentation to add structure and enhance the mouthfeel of the finished wine. Aged 18 months in 100% French oak barrels, 65% new.
A blend of 93% Syrah and 7% Cabernet Sauvignon, the 2016 Sequel is another ripe, sexy, yet pure and balanced vintage for this cuvée. Lovely blackberry, smoked earth, graphite, and ground pepper all flow to a medium to full-bodied, silky, elegant wine that packs less of a punch than normal, yet is balanced and layered, with a great finish. It will benefit from a year or two in bottle and keep for a decade. -Jeb Dunnuck 93 Points
Complex and compelling, this estate-grown Syrah sends up smoky notes of cured meat, nougat and caramel. Black cherry fruit anchors the barrel notes, and it just gets more and more delicious as it winds its way across the palate. This demonstrates classy winemaking and perfect balance.
The fruit for this wine is grown at an elevation of 1310 feet on the grounds of the Winery. The higher elevation and the proximity to the Blue Mountains, gives this vineyard a longer, cooler ripening season than most other areas of the Walla Walla Appellation. The cooler site results in a style much like that of a classic Northern Rhone with complexity and balance without the concentration and higher alcohol levels of Syrah produced in warmer areas.
"(from the estate's Mill Creek Upland vineyard): Bright full ruby. Lively butt but subdued scents of cassis, blackberry, minerals, brown spices, violet and licorice; showing a distinctly dark side of Syrah. Intensely flavored, firm and juicy; not a particularly fleshy or pliant style but offers lovely inner-mouth violet lift and a dense weave to the flavors of dark berries and minerals. This serious Syrah boasts a firm spine of acids and tannins and finishes with sneaky persistence. Dry, laid-back and rather classic wine, in need of time in bottle to expand and gain in complexity. (14.7% alcohol) - Stephen Tanzer"
- Antonio Galloni's Vinous (November 2018), 92 pts
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.
The house style is one of fruit forward Cabernet Franc aromas and flavors. This medium bodied and silky wine is filled with strawberries, red currants and cherries on the palate, and has an elegant finish.
The Estate is now certified organic in France. Jean François is also applying some biodynamic ideas into the grape growing and the wine making.
Both light and dark meat pair incredibly well with this wine. Fish, cheese and stewed fruits such as strawberries, raspberries, or yellow peaches are a wonderful accompaniment to this well balanced wine.