Lismore Estate

Berkeley educated Samantha O'Keefe left her native California and an executive TV job, in search of a simpler life. She settled into her own sliver of paradise in the form of a 600 acre former dairy farm in Greyton, South Africa. The estate is at 300 meters elevation and tucked into the foothills of the dramatic Riviersonderend mountain range. She shares her property with a troop of baboons and a leopard.

The 30 acres of vineyards are planted in a terroir of decomposed shale and clay with Syrah, Viognier, Chardonnay, Sauvignon Blanc, and Cabernet franc. She is the only producer in the cool climate region, Greyton in the Overberg. The combination of elevation and climate make for an extended ripening period for her grapes. All of the wines are barrel fermented in neural oak, without Malo.

2006 was her inaugural vintage. In 2011 Neil Martin of the Wine Advocate discovered her wines at a tasting in London and wrote. "Since her maiden vintage in 2006, along with her two sons, this estate has quietly gone about creating a cult following. Personally, I thought Lismore's wines were top quality: crisp and focused, fresh as a spring morning with impressive complexity and style".

I came away from this estate impressed with what the lovely Ms O'Keffe has been able to accomplish. She has demonstrated tremendous courage, raising her two sons on her own in an exotic land. She is a pioneer in a region with no peers. Her wines are precise, elegant, and delicious. Vision Wine Brands is proud to introduce Samantha and her wines to our portfolio.

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Lismore Estate Vineyards Syrah 2016
95  Tim Atkin 
Tim Atkin 95 "The 2015 has sold out so quickly that Sam O’Keefe is already on to the 2016, which is every bit as good and less funky. Bloody, rich and stony, this is focused, concentrated and well balanced, showing a lick of new oak, dark, brooding fruit flavours and a twist of white pepper." 

Lismore Estate Vineyards Syrah 2014
94  Wine Advocate 
Wine Advocate 94 "The 2014 Syrah is 40% whole bunch fermented and matured in older, small barrel and then transferred into 3,000-liter fermenters for six months to capture the aromatics. It has a fascinating nose, very floral and expressive, with cranberry, rose petals, marmalade and white fennel