THE GOOD GUYS MUSE
Barrel fermentation and extended lees contact contribute to this full bodied, elegant and well balanced wine. Floral notes of passion flower and fynbos, granadilla, guava, gooseberry and pear on the palate along with an underlying minerality which gives this unique terroir driven wine its signature.
93 Points, Neal Martin, Vinous (2017 vintage)
17.5/20 Jancis Robinson MW (2017 vintage)
93 points, Tim Atkin MW (2017 vintage)
94 Points, Jamie Goode (2017 vintage)
91+ Robert Parker’s Wine Advocate (2017 vintage)
As with all Lismore wines, balance is the key. The bracing acidity that is customary in new world Sauvignons has been brought into balance with a carefully chosen pick date and the barrel and egg fermentation and maturation. A full bodied, balanced wine was the goal.
This wine is an extraordinary accompaniment to fine cuisine with some of the world’s top chefs choosing to pair it with dishes such as Scallops with a Salsa Verde and Asian-fusion dishes.
The wine is approached and made in an “oxidative" style. Older 500 litre barrels were used for 70% of the fermentation and maturation bringing forward richness, intense fruit and complexity. 30% of the wine is fermented and aged in 1500 litre concrete egg tanks to enhance the rich palate texture and minerality.
100% Sauvignon Blanc