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Lismore Chardonnay Reserve made from 100 percent Chardonnay.

A careful selection of the best of the vintage that exemplifies the extraordinary terroir of Lismore. This Reserve Chardonnay shows intense citrus, stone fruit, jasmine and walnut layered with honey and vanilla carried by a distinct minerality and crisp acidity with a lingering citrus finish.

Wine Made in the Soil

The vineyards are planted in decomposed shale over clay at 300 meters in the foothills of the Sonderend Mountain Range. A low mean February temperature lends to an extended ripening period that can put harvest 3-4 weeks later than traditional wine growing regions in South Africa. The intense citrus notes and the lingering finish are consistent trademarks of Lismore's specific terroir. The restrained minerality of the Chardonnay is a clear indication of the cool climate in which it is grown.

Wine of Origin "Greyton" has been designated by SAWIS recognizing the special terroir of this region.

Delightful with warm curries which lift the aromatics or a traditional pairing of smoked salmon highlighting the fresh acidity.

Review:

100% Chardonnay matured in Burgundian oak (33% new) for 11 months. This Reserve Chardonnay shows intense citrus, stone fruit, jasmine and walnut layered with honey and vanilla carried by a distinct minerality and crisp acidity with a lingering citrus finish.

-Karen McNeil 95 points

"The 2021 Chardonnay Estate Reserve is 100% from Greyton matured for 11 months in 500-litre barrels, 40% new. It has a wonderful bouquet with honeydew melon, apricot blossom and light crushed stone scents that percolate through with time. The palate is very well balanced with tropical hints of passion fruit and guava, but the acidity keeps everything on a tight course, very minerally on the finish. Top class.- Neal Martin"

- Antonio Galloni's Vinous (September 2022), 94 pts

Lismore Pinot Noir is made from 100 percent Pinot Noir

The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 liter vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 liter barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.

Review:

"The 2018 Pinot Noir comes from Walker Bay and Kaaimansgat and includes 30% whole-bunch fruit, aged for 11 months in 25% new oak. The bouquet sports vivid red cherry and raspberry fruit that is exceptionally well defined and beautifully integrated with the oak. The palate is medium-bodied with supple tannins, well-judged acidity and a slightly fleshy texture. There is just the right amount of salinity here, and the finish is kept on a tight leash, allowing the detail and precision to be fully expressed. A slight sour edge on the finish keeps you coming back for another sip. Excellent and reassuringly classy. - Neal Martin" - Antonio Galloni's Vinous (November 2019), 92 pts

"Walker Bay and Elandskloof are the twin sources of 30% whole bunch-fermented Pinot from Sam O'Keefe. Juicy, floral and charming, it's a graceful, fruit forward style with some clove and tobacco spice and refreshing acidity. The finish is a little firmer than I remember. 2020-24"- Tim Atkin (South Africa 2020 Special Report), 92 pts

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

Long Shadows Cymbal Sauvignon Blanc  is made from 100% Sauvignon Blanc.

Tasting notes: Wonderfully vibrant and aromatic, with notes of lemongrass, passion fruit and a hint of honeysuckle. Flavors of mango, fresh herbs and white peach, come together seamlessly across a textured palate and lengthy finish.

Over the years, Gilles and Allen have experimented with small quantities of uniquely styled wines for their personal and family enjoyment. A few of these wines became too good not to share with their “extended family”, including the Cymbal Sauvignon Blanc.

Sauvignon Blanc from three distinct vineyards combined to give this wine its wonderful vibrancy and complex flavor profile. Gamache Vineyard (planted in 1985) is located on a gently sloping hillside in close proximity to the Columbia River. The site benefits from the cooling effect of the river to give the wine fresh acidity. Boushey Vineyard also contributes liveliness and lemongrass character. Bacchus Vineyard Sauvignon Blanc (planted in 1972) is a warmer site, producing a riper style wine that provides a distinct passion fruit character to the

finished blend.

Tasting Notes: The Poet's Leap Riesling offers aromas of white peach, jasmine, Thai basil and nutmeg. Flavors of ripe melon, apricot and an appealing minerality continue across the palate. An underlying hint of honey sweetness is balanced by a streak of bright acidity that provides a long, clean finish.