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This is a Greyton WO.
Balance is the key to this wine. Viognier is an aromatic and generous varietal, it benefits from barrel maturation and lees contact with a fuller mouth feel and increased texture. This combined with the firm acid backbone and intense fruit will allow this wine to integrate beautifully and gain further complexity over the next 3-5 years.
Rich, lush and decadent. Viognier is a gorgeous variety. Honeysuckle, peaches and dried apricot with a lingering citrus finish. A clean fresh acidity supports the extravagance of the nose and the palate.
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| Item Number | Unit | Units/Case | Type | UPC - bottle | SCC code - case | SRP/Unit |
| SA1EE367015VGS | 750ml | 6 | Glass | 7 84585 01901 4 | 1 07 84585 01901 1 | $48.00 |
Viognier, a traditional Rhone variety is perfectly suited to Lismore’s cool-climate terrior. The vineyard block is on decomposed shale and one of the healthiest and well balanced on the farm. The entire team looks forward to the Viognier harvest and the beautiful amber tinged berries.
The grapes were picked at optimal ripeness and whole bunch pressed, slowly extracting the juice at a rate of 500ltrs per ton. The juice was settled for 48 hours and was racked into burgundian barriques (1st fill) for fermentation and maturation. The wine was left on the lees with regular “batonnage” for 11 months.
Lighter styles are often paired with curries and the like. This Viognier is different. We recommend medium bodied meals that are intense and complex. For example:
- Sesame encrusted tuna marinated in a blend of orange, lemon and lime juice spiced with sesame oil and balsamic vinegar – seared on a wood fired grill and served with griddled vegetables, or
- Free range duck breast smoked with Darjeeling tea and coriander leaves. Set on a cinnamon poached pear glazed with a gooseberry jus.
In both of these dishes, the fruit and floral aspects of the wine are complimented by the exotic and aromatic elements in the dish which are also highlighted by the spiciness from the oak fermentation; the fresh acidity freshens the palate, and yet the Lismore Viognier has the body to hold up against the weight of the duck or the tuna. It is also gorgeous with a well laid cheese platter.
"Soft, toasty notes of apple skin, creamed melon and orange peel greet the nose and carry through to the medium-weight palate, where they're met with additional hints of melon rind and baking spice. A pithy texture lends length to the close. Drink now. - Lauren Buzzeo"
- Wine Enthusiast (April 2018), 89 pts
"(barrel-fermented): Full yellow with a gold tinge. Full-blown scents of fresh apricot, almond and honeysuckle, with a building note of orange blossom. Fat, broad and slightly sweet but with a firm citrussy edge giving decent shape to the middle palate and back end. Ultimately less sweet than the nose suggests, with the almond note repeating on the slightly edgy finish. A distinctly exotic fruit bomb of a Viognier with obvious barrel fermentation character. - Stephen Tanzer"
- Vinous (May 2017), 89 pts
"With just 0.8 hectares in the ground, my only criticism of Sam O’Keefe’s world class Viognier is that there isn’t more of it. Located on a protected, south-facing slope, which contributes to the wine’s freshness and vivacity, it’s a voluptuous, peach and nectarine fruity wine with subtle oak and balancing acidity. The closest the Cape comes to Condrieu. Drink: 2016-19"
- Tim Atkin (September 2016), 95 pts
"The 2014 Viognier was quite muted on the nose when I tasted it, perhaps not quite expressing the varietal character with as much confidence as previous vintages. The palate is more expressive with quite a candied opening - pralines, dried mango and a touch of citrus peel, gaining weight in the mouth but never quite letting go on the finish. Give this another year in bottle to find a louder voice...I think it will, hence my plus sign on the score. - Neal Martin"
- Robert Parker's The Wine Advocate (November 2015), 90+ pts
"Samantha O'Keefe is living the dream. That's not to say things have been easy for the ex-Californian on the outskirts of Greyton. You know what they say about how to make a small fortune in wine. The competition is fierce when you start out. I mean, how do you distinguish yourself from the crowd? One way is to splash lots of money on marketing. Another is to price your wine at a silly price in the hope of persuading people that it must be good. Of course, you can just make bloody good wine, which is the route that Samantha wisely took.
"South Africa is now a strong contender for the world’s most improved and exciting wine nation, bar none. Its transformation is rapid and ongoing. The pace of change and achievement is staggering.” .....
