KYSELA PERE ET FILS, LTD.

"The 2020 Sauvignon Blanc Barrel Fermented was from donated Stellenbosch, Helderberg, Elgin fruit and a little from Greyton (thus WO Western Cape). This was made in a similar style, oxidatively in barrels, at Almenkerk but obviously has a very different terroir expression than the usual Cape South Coast fruit. The fresh, saline, sea-spray-scented bouquet gradually unfurls with aeration in the glass. The palate is well balanced with a grassy, white asparagus and ginger-tinged opening, crisp acidity and a racy but composed finish where you would be hard pressed to detect the barrel ferment, it is so discreet. Superb. - Neal Martin"

- Antonio Galloni's Vinous (November 2021), 92 pts

"Made with a combination of 30% Greyton grapes and parcels donated by friends and colleagues after the fire at Lismore in 2019, this Western Cape Sauvignon Blanc has subtle wood top notes, taut, herbal grapefruit and wet stone flavours and a nip of skin tannins. 2021-24"
- Tim Atkin, South Africa Report 2021, 92 pts

"Aromas of kiwis, apples, lemon zest and yogurt. Some flinty minerality, too. Medium- to full-bodied with creamy texture, mouthwatering acidity and a lively fruit character. Drink now."

- James Suckling (November 2022), 91 pts

"It wasn't easy to make world class Sauvignon Blancs in a vintage like 2018, but Sam O'Keefe managed it with some style. This is an equal blend of grapes from Greyton and Walker Bay with fermentation in concrete eggs and 500-litre wood, showing notes of kelp and rock pools, with stylish gunflint and grapefruit overtones. 2019-25 Cape South Coast (13%)"
- Tim Atkin (South Africa 2019 Special Report), 95 pts

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"TThe 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.- Neal Martin"
- Antonio Galloni's Vinous (August 2018), 93 pts

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"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. - Anthony Mueller"
- Robert Parker's Wine Advocate (Issue #245, October 2019), 91+ pts

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"Increasingly Bordeaux-like in terms of structure and flavour, Sam O’Keefe’s judiciously wooded Sauvignon is savoury, smoky and toasty, with 10% concrete eggs adding interest to its textured, nettley, spicy palate. The oak is beautifully integrated here. 2017-21. - Tim Atkin"
- Tim Atkin (South Africa Report 2017), 94 pts

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"Redolent of cape gooseberries, lynches, and passion fruit, the Sauvignon Blanc reveals the Lismore estate terroir with firm minerality, mid-palate creaminess, and a chalky finish. Grown on the water-deprived top of the hill where the dryness creates a natural leaf-pulling, giving the maturing fruit exposure to the sun and rich, ripe flavors. 95%
barrel fermented (5% in eggs) and aged 11 months in oak with extended lees contact."
- International Wine Review (February 2018), 92 pts

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"Spontaneous ferment in 300- to 500-litre neutral oak. Smoky and lightly reductive.
Herbal, fumy and enticing. This is gorgeous, has all the complexity of barrel-fermented Sauvignon and the freshness of an unoaked wine. More herbal than citrus, more complex than most Sauvignons, even than most barrel-fermented versions. Wild, herbal and fresh length. Superb wine. Might well age longer than this. Drink 2017-2021"
- Jancis Robison, "New Wave South Africa tasting" (October 2017)

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"Including 20% of grapes from Bot River on account of her own vineyards bearing a particularly small crop, the wine was fermented and matured for 11 months in older oak. The nose shows a floral top note before lime, blackcurrant and naartjie – all quite subtle and understated. The palate, meanwhile, is rich and full but beautifully balanced – concentrated fruit plus tangy acidity making for a seamless drinking experience."
- Winemag.co.za (March 2017), 93 pts

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- Wine Enthusiast (March 2018), 88 pts

Go to Lismore Sauvignon Blanc

"The Sauvignon Blanc at Lismore is planted on the crest of the hill on an unirrigated block. Made in an oxidative style like a Chardonnay, it’s fermented in older wood and sees 11 months of lees contact. The result is creamy, savoury and slightly smoky, with notes of gunflint and grapefruit and impressive palate length. Drink: 2016-19"
- Tim Atkin (September 2016), 93 pts

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"The 2014 Barrel Fermented Sauvignon Blanc, which comes from the top of the incline, is made in an oxidative way and pressed off into neutral 350-liter barrels and on the lees for 11 months. It has fine precision on the nose with touches of white flower joining the fresh green apple and gooseberry scents. The palate is fresh and vibrant on the entry, with nettle and fresh pear notes, and a taut line of acidity with a linear finish that you would never guess saw sight of a barrel. - Neal Martin"
- Robert Parker's The Wine Advocate (November 2015), 90 pts

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"The 2013 Barrel Fermented Sauvignon Blanc is another great wine from winemaker Samantha O'Keefe. It has an "assured" nose, one with a sense of confidence, springing out of the traps with ripe melon, fresh pear and gooseberry scents. The palate is harmonious with impressive depth and vigor, slightly leesy on the entry and with plenty of acidic bite to maintain tautness and focus on the finish. This is one of those wines you will finish sooner than you expect! - Neal Martin"
- Robert Parker's The Wine Advocate (Issue #215, October 2014), 90 pts

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"Pale, bright straw-yellow. Pungent, fruit-driven aromas of gooseberry, passion fruit and tangerine, complicated by a subtle leesy quality, some charred oak and hints of dusty herbs. Supple and intense, with lovely juicy, mineral-driven acidity enlivening the wine's ripe citrus and tropical fruit flavors and extending the finish. Offers a sexy combination of sweet, pliant and energetic, leaving the mouth feeling refreshed. Very distinctive, flavorful Sauvignon Blanc. - Stephen Tanzer"
- Antonio Galloni's Vinous (June 2015), 90 pts

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