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. This single vineyard is 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. 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 hand-picked and hand-sorted grapes were fermented with selected yeasts in open 500-litre barrels and handled reductively with regular manual punch-downs. The wine then underwent malolactic conversion in barrels, which were a combination of 2nd, 3rd and 4th fill French oak. The wine was then matured for 12 months in the same French oak barrels.

OUR TASTING NOTES:
Fragrant aromas of rose petals and oriental spice lead to notes of wild, red-berried fruit and an appealing earthy complexity. Elegant, with beautifully integrated oak, refined tannins and long, silky finish.

GRAPE VARIETY:
Pinot Noir 100%.