Winemakers personal tasting note:

'I love barrel fermented Sauvignon Blanc. The wine is approached and made in an “oxidative" style. Older 300 litre barrels were used for fermentation bringing forward richness and additional complexity. The wine was given extended less contact to contribute further to the rounder mouth feel and creaminess of this elegantly textured wine. 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 fermentation. A full bodied, balanced wine was the goal. This wine is an extraordinary accompaniment to fine cuisine with Cape Town's top chefs choosing to pair it with dishes such as Scallops with a Salsa Verde and Asian-fusion dishes.' - Sam O'Keefe