Barrel fermentation and extended lees contact contribute to this full bodied, elegant and well-balanced wine. Floral notes of passionflower and fynbos, granadilla, guava, gooseberry and pear on the palate along with an underlying minerality which gives this unique terroir driven wine its signature. As with all Lismore wines, balance is the key. The bracing acidity that is customary in new world Sauvignons 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.

Tasting Notes:  "Graves-style" white that is full-bodied, textured, and balanced, with a "slightly greasy" mouthfeel tempered by tangy, crisp acidity. The wine displays, guava, gooseberry, fynbos, and toasted nut characters. It has a lingering, savory, and mineral-driven finish.

Grapes from Elgin, Greyton and Stanford. Matured for 11 months, 70% in big-format barrels and 30% in concrete eggs. Peach, naartjie plus a hint of blackcurrant to go with some waxy complexity and a hint of flinty reduction on the nose while the palate has excellent depth of fruit, tangy acidity and finish that dry and pithy in texture. Surprisingly rich given an alcohol of just 12.3% but wonderfully balanced at the same time. CE’s rating: 95/100.

One of the best ever releases of Lismore's barrel-fermented Sauvignon Blanc, this uses grapes from Elgin, Greyton and Stanford. Five per cent each of new wood and skin contact, as well as a concrete egg portion, add extra layers to a remarkable palate of grapefruit, nettle and elderflower, finishing with a savoury, umami flourish. 2024-29 - Tim Atkin 95