The grapes to produce Viognier The Age of Grace Lismore were picked and whole bunch pressed, slowly extracting the juice at a rate of 550 litres per tonne. The Viognier The Age of Grace Lismore juice was settled for 48 hours and was racked into a combination of seasoned 225 litre Burgundian barrels and three new 500 litre oak casks for barrel fermentation and maturation. The wine was left on the lees for eight months, with regular “bâtonnage” (lees stirring) for the first two months.
This Viognier is a reflection of Samantha’s obsession with how the special soil, climateand a mysterious sense of place come together to produce an extraordinary wine that tells you its story. The vines are grown on rose-quartz soils in Elgin, which is a cool, high altitude plateau. The region offers a lengthened ripening period which brings the grapes late into season- often three to four weeks later than traditional wine growing areas in South Africa. This provides the opportunity to develop deep complexity and concentration.
In Lismore Estate Vineyards the Californian Samantha O’Keefe has found paradise and the perfect terroir. Hidden at the foot of a spectacular mountain range in the lower part of Africa, Lismore Estate Vineyards was born next to its nascent family. A passionate vision, combined with vines planted at 300 meters, cooled by winter snow and fed by the African summer sun, produces classic wines, with a fresh climate, rich, complex and handcrafted.