variety : Sauvignon Blanc [ 55% Sauvignon Blanc, 30% Semillon, 15% Viognier ]
winemaker : Kobus Gerber
wine of origin : Cape Agulhas
analysis : alc : 13.66 % vol rs : 2.87 g/l pH : 3.23 ta : 6.49 g/l
type : White style : Dry wooded
pack : Bottle closure : Screwcap
in the vineyard : Background
Lomond Wines was established in July 2004 as a joint venture between Distell and Lomond Properties, whose shareholders include Wayne Gabb, Jannie Kuiper, and Dave Mostert.
Lomond, in the Gansbaai area, is situated in the valley of the Uilenkraal River and located at a most southerly latitude - 34°34' south. It is one of a handful of wine farms within the Cape Agulhas appellation of origin. The farm falls within the Winkler Zone 2, with relatively little variation in day-night temperatures throughout the year. Located about 8km from the sea, it is kept cool by the south-westerly and south-easterly winds during the summer months. The prevailing cool temperatures mean that vineyards ripen several weeks later than their Stellenbosch counterparts, with harvesting taking place towards March.
Altitudes vary, with some blocks around 50m above sea level, while others are located around 100m above sea level, with an unhindered exposure to the sea. However, even the lowest-lying vineyards still benefit from the cool maritime winds. The farm consists of 800 ha, 110 ha of which are planted with vines. The main grape varieties are Sauvignon Blanc, Merlot and Shiraz.
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.
The Vineyards
The grapes were sourced from vineyards planted on northerly and southerly slopes ranging in altitude from 16m to 264m above sea level and grown in soils ranging from deep sandy to relatively shallow structured soils. The vines are trellised on a 5-wire hedge system and pest and disease control is done according to the IPW rules and standards. Viticulturist: Wayne Gabb
in the cellar : Winemaker: Kobus Gerber
After harvesting the grapes were handled reductively with the juice cold-fermented between 12° - 15° C to preserve the natural grape flavours. The wine was left on the lees for 9 months to enhance the mouthfeel and 45% was matured in wood for 9-months before being blended.