Different cooler climate sources supply the grapes for this triumph-over-adversity Pinot Noir from Lismore. Fermented with 35% whole bunches and aged in one-third new wood, it’s a charming, balanced, graceful red with pomegranate and watermelon flavours and savoury tannins.
Vineyard
70% of the grapes came from Stanford in Walker Bay and 30% from Elgin, both in the cool climate region Cape South Coast. The vines are all Burgundian, clone 115. The Stanford vineyard is close to the southernmost tip of Africa and is in one of South Africa’s coolest wine producing regions.
Vinification
The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 litre vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 litre barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.
About the winemaker
Lismore Estate Vineyards can be found hidden in a mountain range in South Africa. The Californian Samantha O’Keefe found her paradise here and the perfect terroir to make her dream come true. Her passion combined with the unique terroir produces some beautiful “cool climate” wines. In the cellar, Samantha believes in minimal intervention and in the vineyards she finds a striking resemblance to the vineyards of the northern Rhône. Thanks to her pioneering work, the Greyton region has acquired its own Wine of Origin.
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