This crisp, refreshing and accessible wine is light but not lightweight. It has a peachy perfume leading to a fruit salad of flavours, from green apple and lime to tropical guava and pineapple.

Barrel fermentation and extended lees contact contribute to this full-bodied, elegant and well-balanced wine. Floral notes of passion flower and fynbos, granadilla, guava, gooseberry and green fig on the palate, along with an underlying minerality which gives this unique terroir driven wine its signature.

30% of this wine’s grapes comes from Lismore’s Greyton vineyards which are planted on east/southeast-facing slopes at 320 metres in the foothills of the Sonderend Mountain Range. The soils are deep decomposed shale. The other 70% comes from vineyards fruit across the Western Cape, which includes grapes from Helderberg, facing the cool False Bay Atlantic Ocean, as well as cool climate vineyards in Elgin. Sauvignon Blanc is a variety that expresses a very distinct and specific sense of place or terroir. The distinct minerality of this Sauvignon Blanc is a clear indication of the cool climate in which it is grown.

“I love barrel fermented Sauvignon Blanc. The wine is approached and made in an oxidative style. Older 600 litre barrels were used for the fermentation and maturation bringing forward richness, intense fruit and complexity. 15% of the production was fermented in 600L egg shape tanks. In both the barrels and the eggs, extended less contact contribute further to the rounder mouthfeel and creaminess of this elegantly textured wine.” – Winemaker’s notes

As with all Lismore wines, balance is the key. The bracing acidity that is customary in new world Sauvignon Blancs has been brought into balance with a carefully chosen pick date and the barrel and egg fermentation and maturation. A full bodied, balanced wine was the goal.