Californian Samantha O'Keefe has found paradise and the perfect terroir. Tucked into the foothills of a dramatic mountain range at the bottom of Africa, Lismore Estate Vineyards was born alongside her nascent family. A passionate vision, combined with vines planted at 300 metres, which are chilled by winter snow and nourished by the African summer sun, produces classic, cool climate wines which are rich, complex and lovingly hand-crafted.

Greyton is a tiny, high-lying ward in South Africa’s Cape South Coast (Overberg) whose cool, mountain-influenced conditions produce poised, concentrated wines. Vineyards sit around 300–325 metres on the lower slopes of the Riviersonderend/Sonderend range, bringing pronounced diurnal swings and a notably long season; harvest can run three to four weeks later than in many Western Cape areas, preserving acidity and aromatic detail.

The geology is striking: decomposed shale over clay dominates, with pockets of sandstone and occasional granite, yielding naturally low vigour and a mineral, textural signature in the wines. Breezes funnel through the valleys, keeping canopies dry in summer while winter cold and even snow at altitude further slow ripening.

Greyton’s modern identity has been led by Lismore Estate Vineyards, the pioneer of Wine of Origin Greyton and, uniquely, the ward’s only registered estate. Varietal focus reflects the climate: Chardonnay and Sauvignon Blanc show tension, citrus precision and saline drive; Syrah delivers peppery, violet-tinged reds with fine tannins; Viognier (and occasional Roussanne or Cabernet Franc) adds aromatic richness in select sites. Winemaking typically favours gentle handling, stainless steel for clarity, and judicious oak or lees work for texture rather than weight.

In style, expect cool-climate purity over power: chiselled, mineral whites that age on lees-derived complexity, and savoury, elegant reds with lifted spice and freshness. With minute plantings and a singular terroir, Greyton offers a distinctive South African expression—intense yet precise, and increasingly sought after by producers and drinkers alike.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.