2017 Barrel Fermented Sauvignon

On the nose, the 2017 Barrel Fermented Sauvignon Blanc has bright fruit with a citrus core and minimal oak. On the palate, the wine begins with a rich mouthfeel and has texture for days. This is thoughtful winemaking at the forefront. The finish is long and contemplative with a lively tension to the mid-palate and ends with a soft nutty finish. This is a solid expression with a focus that lingers on the finish. We can expect great things to come from Lismore Estate.

Dry farmed, indigenous yeasts. This is now 30% fermented in concrete egg, the rest in 500-litre oak. My first Sauvignon Blanc of the day and what a treat. There’s a light herbal quality to tell you the variety but not to shout. Then there’s a touch of mealy creaminess. Outstanding balance on the palate between herby citrus fruit, lemon purity and the chalky yet rounded texture of the two fermentation styles. Mouth-watering finish with the fruit full charge at the end. VGV compared with, say, a top white bordeaux. (JH)

The 2017 Barrel Fermented Sauvignon Blanc was matured 75% in 500-liter barrels and 25% in concrete eggs. This has a more vivacious and slightly more fruit-driven bouquet of yellow plum and light nectarine notes, complemented by touches of crushed stone and gooseberry. Perhaps one of the finest Sauvignon Blanc aromatics I have encountered this vintage. The palate is well balanced with gorgeous orange peel, light black currant and gooseberry notes, just about perfect acidity and a very precise, long finish. It is an outstanding follow-up to the 2016, perhaps even better.