Goes well with grilled veal, white poultry or hearty seafood dishes.

The vines grow at an altitude of 300 m at the foothills of the Sonderend Mountains on slate and clay. A low to medium temperature in February ensures an extended ripening period that allows harvesting 3-4 weeks later than in the traditional wine-growing regions of South Africa. The intense citrus notes and long-lasting finish are a hallmark of Lismore's specific terroir throughout. The restrained minerality of Chardonnay is a clear indication of the cool climate in which it is grown. The grapes were harvested at optimum ripeness and pressed as whole bundles at a rate of 600 liters per ton, and the juice was then cold settled for 48 hours. The must was transferred to 500 liter Burgundy barrels, where it was fermented and finally matured in it for 11 months. Fermentation took place 100% with spontaneous (natural) yeasts. 33% of the barrels were new French oak.

Allergy information: Contains sulfites