The 2014 Barrel Fermented Sauvignon Blanc, which comes from the top of the incline, is made in an oxidative way and pressed off into neutral 350-liter barrels and on the lees for 11 months. It has fine precision on the nose with touches of white flower joining the fresh green apple and gooseberry scents. The palate is fresh and vibrant on the entry, with nettle and fresh pear notes, and a taut line of acidity with a linear finish that you would never guess saw sight of a barrel. 90 points

The Sauvignon Blanc at Lismore is planted on the crest of the hill on an unirrigated block. Made in an oxidative style like a Chardonnay, it’s fermented in older wood and sees 11 months of lees contact. The result is creamy, savoury and slightly smoky, with notes of gunflint and grapefruit and impressive palate length. Drink. 2016-19 93 points