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 Pinot Noir grapes come from a single vineyard planted in south westerly facing blocks on the upper reaches of the farm 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. The Chardonnay component comes from a selected block grown in gravel soils, which allows good drainage and produces grapes with a fresh, elegant profile. This cool microclimate creates a slow ripening period, allowing the grapes to build flavour complexity and to produce naturally balanced wines. The vineyards are cultivated with respect for the vines, soil and environment. The grapes were hand-harvested.

THE WINEMAKING PROCESS:
The fruit was manually sorted before being whole berry pressed. Each variety underwent temperature-controlled fermentation until dry. They were then carefully blended to create the base wine. Using the traditional method, the wine then underwent secondary fermentation in bottle. It was aged on its lees for a minimum of 36 months before being riddled and disgorged.

OUR TASTING NOTES:
A crisp and refreshing Cap Classique with notes of white pear and delicate floral hints through to a rich, elegant and creamy palate with refined bubbles and layered with zesty freshness.

GRAPE VARIETY:
Chardonnay 50%, Pinot Noir 50%.