Lismore The Age of Grace Viognier 2023 is an expressive, textured and beautifully balanced South African Viognier from the cool-climate Cape South Coast. Aromatic honeysuckle and orange blossom lead into layers of nectarine, apricot, kiwi and pineapple, while whole-bunch pressing, neutral oak and concrete-egg maturation give the wine impressive texture without overwhelming its natural freshness. A firm line of acidity and mineral character brings tension and length to this elegant, exotic white.

The Wine Advocate | RP 93
Published: Feb 27, 2026
Drink: 2026-2032

The Lismore 2023 The Age of Grace Viognier is sourced from four cool-climate sites, including Elgin, where former apple orchards have gradually given way to vines as agricultural economics shift. The wine carries salinity and bright acidity beneath apricot and stone fruit, with a subtle green thread that signals freshness. Clean and precise on the nose, it moves toward a silky, creamy finish shaped by carefully managed oxidative handling that polishes away bitterness. Vintner Samantha O’Keefe continues to champion Viognier from these cool settings.

The Lismore estate lies above Greyton in the Overberg, a ward recognized as its own appellation within the Cape South Coast. Originally from Los Angeles, Samantha O’Keefe transformed a former dairy and apple farm into a 232-hectare mountain estate focused on cool-climate viticulture. Planted on shale over clay soils and largely dry-farmed, the vineyards benefit from elevation, cool nights and southeasterly systems that bring steady rainfall, shaping wines defined by freshness, salinity and fynbos botanical nuances.

In December 2019, catastrophic bushfires destroyed Samantha O’Keefe’s homestead and much of the farm infrastructure. The estate was rebuilt, reinforcing Lismore’s identity as a resilient, site-driven producer. Today, Chardonnay, Syrah, Chenin Blanc, Pinot Noir, Viognier and Sauvignon Blanc continue to reflect the estate’s precision and disciplined farming philosophy.

James Suckling | JS 92
Published: Sep 23, 2025

Baked pears, honeysuckle, apricots and chopped nuts on the nose. Lime peel as well. It’s full-bodied, fragrant and flavorful yet retains excellent freshness. Bright finish. Drink now.

Lismore.co.za

This expressive viognier, grown on rose-quartz soil, seduces you with the beautiful perfume of honeysuckle and orange blossom and a textured palate of apricot, kiwi and pineapple. A sensual and exotic experience. Barrel fermented and aged. Enjoy it now or allow it to gain complexity with further cellaring.

Wine Made in the Soil
This viognier is a reflection of my obsession with how special soils, climate and a mysterious sense of place come together to produce an extraordinary wine that tells you its story.
This wine is grown on Rose-Quartz soils in Elgin, a cool, high altitude plateau. The region offers a lengthened ripening period which brings the grapes late into season- often 3-4 weeks later than traditional wine growing areas in South Africa. This provides the opportunity to develop deep complexity and concentration.

Winemaker's Notes 
The grapes were picked and whole bunch pressed, slowly extracting the juice at a rate of 550ltrs per ton. The juice was settled for 48 hours and was racked into older, neutral 225 litre Burgundian barrels, and a 1500 litre concrete egg for fermentation and maturation lasting 10 months The 'egg' component is 20% of the production. 

Wine Making Aesthetic
Balance is the key to this wine. Viognier is an aromatic and generous varietal, it benefits from barrel maturation and lees contact with a fuller mouth feel and increased texture. This combined with the firm acid backbone and intense fruit will allow this wine to integrate beautifully and gain further complexity over the next 3-5 years.

Technical Specs

Alcohol: 13.5% ABV
Closure: Diam technical cork
Vintage: 2023
Grape Varieties: 100% Viognier
Vineyard: Grapes sourced from Bot River, Elgin and Villiersdorp
Soil: Rose-quartz soils
Alcohol: 13.5% ABV
Residual Sugar: 3.6 g/L
Viticulture: Practising organic
Pressing: Whole-bunch pressed at approximately 550 litres per tonne
Fermentation: Older neutral 225-litre Burgundian barrels and 1,500-litre concrete egg
Ageing: 10 months, approximately 80% in oak and 20% in concrete egg
Lees: Aged on lees to build texture and complexity
Winemaker: Samantha O'Keefe
Region: Cape South Coast, South Africa
Subregion: Greyton / Overberg

Serving Temperature: 9-11°C
Decanting: 30–60 minutes recommended; the wine benefits from time in the glass to reveal its complexity.
Food Pairing: Excellent with sesame-crusted tuna, roast or spiced duck, Thai and Indian cuisine, aromatic seafood dishes, grilled chicken and an assortment of mature cheeses.