Viognier, The Age of Grace, Lismore Estate Vineyards 2023
Tim Atkin MW 93; James Suckling 92
Mix any six bottles and you pay the Any 6+ price at checkout — no code needed.
£10 tracked UK delivery, however many bottles.
We pack and send twice a week, Wednesdays and Fridays, by Royal Mail Tracked 48.
Members pay £24.40 — £6.10 less on this bottle. Membership is £120 a year and carries the EDKA Promise. Membership terms
Why this wine
Viognier turns blowsy in warm places; Lismore's high, cold site at the southern tip of Africa gives it perfume without losing the acid line. Ten months in seasoned Burgundian barrels and a portion in an egg-shaped tank build texture while keeping the fruit clear. One of the Cape's benchmark examples of the grape.
At a glance
- Grape
- Viognier
- Region
- Greyton, South Africa
- Alcohol
- 14.00%
- Body
- Full
- Acidity
- High
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Poultry & Pork, Spicy Dishes, Cheese
How it tastes
Honeysuckle and orange blossom on the nose, then apricot, kiwi and pineapple across a broad, barrel-textured palate. Dry and full-bodied, with a firm line of acidity holding the weight in shape. Viognier 100%.
The producer
Lismore Estate Vineyards was built by Californian Samantha O'Keefe in the foothills of a mountain range at the bottom of Africa, on vines planted at 300 metres in one of South Africa's coolest sites, chilled by winter snow and swung between hot days and cold nights. The estate is the pioneer of the Wine of Origin ward Greyton, designated by SAWIS in recognition of its terroir, and was recently classed as a First Growth and crowned Winery of the Year in Tim Atkin MW's 2026 South Africa Report. The grapes were whole-bunch pressed at a gentle 550 litres per tonne, the juice settled for 48 hours and matured ten months in seasoned 225-litre Burgundian barrels, with a tenth of the crop fermented and matured in a 600-litre egg-shaped tank to keep the fruit pure; barrel and lees give the mouthfeel its breadth, balanced by the backbone of acidity.
Food and drinking
Serve at 10-12°C. It suits roast pork belly, dressed crab, a mildly spiced Thai curry, or a soft washed-rind cheese. Drinking well now and over five to ten years. Sealed with a DIAM closure. Suitable for vegetarians and vegans.