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 VINEYARDS:
The Lomond estate is surrounded by indigenous flora known as Fynbos. This single vineyard wine is named after a vulnerable listed species endemic to the Agulhas Region, ‘Leucadendron Coniferum’ or the ‘Dune Conebush’. The vines are planted in north-west facing blocks on the lower reaches of the farm within view of the sea, in sandy, gravelly and highly weathered soils with a clay substructure. Altitudes of the wine blocks vary, with some blocks situated at around 50 metres above sea level, while others are located around 100 metres above sea level, with uninterrupted exposure to the ocean breeze. Prevailing winds 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 destemmed and fermented with selected yeasts at controlled temperatures, which peaked at 27˚C. The skins were punched down by hand and the wine then spent a further three weeks on the skins for optimal extraction of colour and flavour. The free-run juice was gently pressed into first and second-fill French oak barrels. Malolactic conversion occurred naturally, after which the wine was racked. The wine was matured for a period of 18 months in the same barrels. Tastings took place to ensure only the best barrels were selected.

OUR TASTING NOTES:
A rich, juicy Syrah showing beautiful balance and elegance, with appealing notes of plum, oak spice and white pepper complemented by finely integrated tannins.

GRAPE VARIETY:
Syrah 100%.

AWARDS:
• 91 Points, James Suckling, 2023
• 91 Points, Decanter, 2023
• 4.5 Stars, Platter’s, 2023
• Gold, Sommelier Wine Awards, 2024