Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $15.21Original ZAR 250.00≈ €13.54 · £11.43Per bottle, derived from case | store.lismore.co.za ↗ |
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Drinking Window 2024-2029
Region Cape South Coast
Soil Rose-quartz soils
Fermentation Vessels Oak Barrel, Concrete Egg
Pressing Method Whole-Bunch Pressed
Lees Aging 10 months
Closure Diam
Production Details Whole-bunch pressed at 550 liters per ton. Juice settled for 48 hours, then racked into older neutral 225 litre Burgundian barrels and 1500 litre concrete eggs for fermentation and maturation lasting 10 months (approximately 20% in concrete egg, 80% in oak).
Tasting Notes
Nose: lemon curd, nectarine, honeysuckle, orange blossom
Palate: acidity, minerality, citrus, tropical fruit
Food Pairing sesame encrusted tuna, duck breast, cheese platter, complex spiced dishes
Critics Ratings Vinous (Neal Martin): 93
Vinous (Neal Martin)93
Tim Atkin MW93
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.97 g/L
pH 3.43
Total Acidity 6.34 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Region Cape South Coast
Fermentation Vessels Oak Barrel, Concrete Egg
Pressing Method Whole-Bunch Pressed
Indigenous Yeast Yes
Production Details Whole-bunch pressed at 600 litres per ton. Juice settled for 24 hours, then racked into multi-format barrels and 15% concrete egg-shaped tanks for fermentation and maturation. Only indigenous yeasts were used, and aging lasted 11 months before bottling.
Tasting Notes
Nose: honeysuckle, orange blossom
Palate: apricot, kiwi, pineapple, textured
2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.6 g/L
pH 3.42
Total Acidity 6.22 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Viognier
Viognier100%
Region Cape South Coast
Fermentation Vessels Oak Barrel, Concrete Egg
Pressing Method Whole-Bunch Pressed
Production Details Sourced from different cool-climate vineyards in the Cape South Coast region. Grapes ripen 3 to 4 weeks later than in traditional grape-growing regions. Whole-bunch pressed at 650 litres per ton. Juice settled for 24 hours, then racked into older neutral 300 litre Burgundian barrels and 1,530 litre concrete egg-shaped tanks for fermentation and maturation lasting 10 months (15% in concrete egg).
Tasting Notes
Nose: honeysuckle, orange blossom
Palate: apricot, kiwi, pineapple, textured
Producer Information
Website
Address
R406, Lismore Road, Greyton, 7233, South Africa
Phone
+27 28 254 9848
Email
Owner
Samantha O'Keefe
Cellarmaster
Samantha O'Keefe