Description

ABOUT THE PRODUCER:
In 1999, the Lomond Wine Estate was established, which is situated on the Agulhas Plain near the southernmost tip of Africa at Cape Agulhas – the confluence of the Indian and Atlantic Oceans- eight kilometres from the fishing village of Gansbaai and within sight of the sea. The estate takes its name from the Ben Lomond Mountain in the Uilenkraal Valley. Award-winning cellar master Anné van Heerden joined the team and skilfully crafts a portfolio of stunning wines from this top winegrowing region, some of which are named after the indigenous flora, known as ‘Fynbos’. The vines are planted on as many as 18 different soil types, which appear naturally in small pockets along the slopes and produce intriguingly complex wines, with flavour profiles that differ significantly from one block to the next. The terroir, climate and location of Lomond combine to create superb single-vineyard wines. The vineyard is sustainably cultivated; Lomond is a member of South Africa’s Integrated Production of Wine (IPW), Wine & Agricultural Ethical Trade Association (WIETA), the Walker Bay Conservancy and a World Wildlife Champion.

ABOUT THE VINEYARD:
The estate is located in the Cape Agulhas appellation of origin, at the latitude 34˚ 34´ south. Altitudes vary, with some blocks at 50 metres above sea level, while others are located around 100 metres elevation, with an unhindered exposure to the sea. The vineyards are planted in the south facing blocks on the lower reaches of the farm as well as within view of the sea, in sandy, gravelly and highly weathered soils with a clay substructure. This aspect ensures that these vines are cooled during the summer months by the prevailing winds from the sea. The breezes blow directly off the ocean in both a south easterly and south westerly direction, providing consistent coolness throughout the summer months, with temperatures seldom reaching above 30°C. This cool microclimate creates a slow ripening period, allowing the grapes to build flavour complexity and to produce naturally balanced wines.

THE WINEMAKING PROCESS:
The grapes were hand-harvested at optimum ripeness, at between 22˚ to 24˚ Balling by vineyard block or part thereof. The fruit was handled reductively, which reduces the amount of oxygen the fruit has exposure to and helps to preserve fresh, fruity and vibrant notes. Each block was vinified separately. The juice was cold-fermented between 13˚C and 15˚C to preserve the natural Sauvignon Blanc flavours. The wine was left on the lees for six weeks before being racked. The ‘Estate’ blend was then created using elements from various blocks to ensure the result was greater than the sum of its parts.

OUR TASTING NOTES:
A pure and fresh Sauvignon Blanc packed with zesty citrus notes and layered with white stone fruits, passion fruit, a hint of blackcurrant and classic Agulhas minerality. Vibrant, with beautiful balance and a long, mouthwatering finish.

GRAPE VARIETY:
Sauvignon Blanc 100%.