Sauvignon Blanc Barrel Fermented Lismore was made in an ‘oxidative’ style. The must was barrel-fermented in older 300 litre barrels to bring forward richness and additional complexity. Sauvignon Blanc Barrel Fermented Lismore was given extended less contact with occasional bâtonnage, to contribute further to the rounder mouth feel and creaminess of this elegantly textured wine. The wine was aged for nine months. 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 fermentation, creating a full-bodied, balanced wine.
The Overberg region is rapidly earning a reputation for premium, cool climate grapes. Lismore’s 12.5 hectare vineyard is planted at 300 metres above sea level, in the foothills of the Sonderend Mountain Range. The soils are made up of deep, decomposed shale. The aspect which faces away from the afternoon sun, combined with a generally low mean February temperature, allows an extended ripening period that can result in a harvest three to four weeks later than traditional wine growing regions in South Africa. 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.
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.