The Cape Diamond Estate
"This new label is made by Oregon winemaker Ken Wright who has been a favorite of the various wine press with his single-vineyard Pinot Noir wines consistently garnering top scores. When Ken got the itch to try something new, we couldn't wait to be a part of it. And while Ken's true love will always be Pinot Noir, we consider ourselves lucky that he decided to have a little fling with Merlot."
- Robin Garr.
The Cape Diamond Vineyard
The grapes are sourced in Southern Oregon, at an altitude of 1,000 feet in the hot and dry Rogue Valley appellation.
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This new red wine blend is produced from Suisun Valley, a remarkable AVA that has become the Wagner family’s second home. A 30-minute drive from Napa, Suisun has ideal soils and climate for a variety of grapes. The Walking Fool is named after a long-ago relative who was often seen traveling by foot – thus earning this affectionate moniker. Featuring Zinfandel and Petite Sirah, this wine is smooth and lively, with juicy raspberry, notes of espresso and softly fine tannins.
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.