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.

THE VINTAGE:
2020 saw a dry winter and a warm, dry spring, resulting in early budburst. A dry summer, combined with mild temperatures, resulted in an exceptionally long slow ripening period and intense fruit flavours.

ABOUT THE VINEYARD:
The grapes are grown in the Cape Agulhas wine region, where the sea breezes from the Atlantic Ocean create a cool-microclimate. The winds blow directly off the ocean in both a south easterly and south westerly direction, providing consistent freshness throughout the summer and as a result, temperatures seldom reach above 30°C. This cool climate creates a slow ripening period, allowing the grapes to build flavour complexity and to produce naturally balanced wines. The diversity of soil types creates wines with great dimension and structure. A triple wire vertical shoot system is used for trellising, which helps to provide optimum sunlight and airflow and protects the vines and shoots against the wind. Nature-friendly chemical sprays are used if necessary along with copper treatments. Satellite technology helps to determine optimal ripening.

THE WINEMAKING PROCESS:
The grapes were hand-harvested and left to cool overnight in cold-rooms. A combination of crushed fruit and whole bunch fermentation produced greater flavour complexity. The grapes were vinified with selected yeast at 26°C. A combination of pump overs and punch downs were used, to achieve the desired levels of colour, flavour and fine tannin extraction. The fermenting must spent 15 days on the skins, prior to being gently pressed. Malolactic conversion took place in tank, before the wine was matured in French oak barrels for 14 months, of 3rd and 4th fill.

OUR TASTING NOTES:
Appealing aromas of blackberry and raspberry lead to a smooth, rich palate with polished and integrated tannins enveloping cherry notes. Beautifully integrated oak delivers delicate spicy notes through to a long, elegant finish.

GRAPE VARIETY:
Shiraz 68%, Merlot 19%, Cabernet Sauvignon 13%.