Lismore Estate Vineyards is a boutique winery in Greyton, Western Cape in South Africa.

Lismore’s vineyards are planted on slopes at the base of the Riviersonderend Mountains, where elevation and the cool climate combine to slow ripening, enhancing complexity and freshness in grapes like Sauvignon Blanc, Chardonnay, Viognier and Syrah.

The estate was established by Californian winemaker Samantha O’Keefe, whose vision for the property blends New World intuition with Old World techniques, notably fermenting Sauvignon Blanc in barrels and concrete eggs to create texture and depth rarely seen in this variety.

The Western Cape is South Africa’s most important wine region, producing the majority of the country’s wines and home to world-renowned appellations such as Stellenbosch, Paarl, Franschhoek, and Constantia. The region benefits from a Mediterranean climate, with warm, dry summers moderated by cooling Atlantic and Indian Ocean breezes, particularly the Cape Doctor wind, which reduces disease pressure and preserves acidity. Winters are mild and wet, ensuring sufficient rainfall for healthy vineyards.

Soils are diverse, ranging from decomposed granite and sandstone to shale and alluvial deposits, providing excellent drainage and a range of terroirs suited to different grape varieties. This diversity allows both red and white grapes to thrive. Chenin Blanc, historically the most planted, shows remarkable versatility, producing styles from fresh and zesty to rich and barrel-aged. Sauvignon Blanc, Chardonnay, and increasingly Rhône whites also flourish. On the red side, Cabernet Sauvignon and Merlot dominate in Bordeaux-style blends, while Shiraz (Syrah) and Pinotage, South Africa’s signature grape, are widely celebrated.

Wine styles vary from crisp, mineral-driven whites to powerful, structured reds. Flavours often combine ripe New World fruit—plum, cassis, tropical notes—with Old World elegance, freshness, and spice, giving Western Cape wines a distinctive balance of richness and refinement.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.