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. Even the lowest-lying vineyards still benefit from the cool maritime winds. This maritime climate with the fresh sea breezes, ensures that the vineyards are kept cool which results in late ripening, intense fruit with complex flavours and natural balancing acidity. Lomond’s geological formations are unique; the soils are mostly of sandstone and shale origins with the intrusion of granite in sections creating lean, gravelly soils. This marked diversity of soil types, combined with the valley location creates distinctively fresh wines. The south-facing vines are trained on a five-wire hedge system and are hand-harvested in the cool, early hours of the morning.

THE WINEMAKING PROCESS:
The grapes were handled reductively, which reduces the amount of oxygen the fruit has exposure to and helps to preserve fresh, fruity and vibrant notes. The grapes were gently pressed and the juice was then fermented at cool temperatures of between 13˚C and 15˚C, to preserve the varietal characteristics. The wine was left on the lees for six weeks, imparting texture, before being racked. The Semillon and Viognier components were matured in third-fill oak barrels for four months, adding subtle complexity.

OUR TASTING NOTES:
A refreshing, elegant blend with aromas of gooseberry and tropical fruit, layered with citrus and hints of spice. Beautifully balanced with full-flavoured passion fruit and citrus notes lifted by a zesty, mouthwatering finish.

GRAPE VARIETY:
Sauvignon Blanc 82%, Semillon 14%, Viognier 4%.

AWARDS:
• 4 Star, Platter’s, 2024