Lomond Pincushion Sauvignon Blanc 2007
South African Wine Information Centre
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Lomond Pincushion Sauvignon Blanc 2007

contact us
  Lomond
Phone +27.218098330
Fax +27.218098864
eMail lomond@capelegends.co.za
URL www.lomond.co.za
Address P.O. Box 184
Stellenbosch
7599
South Africa

 
our wines » Lomond Pincushion Sauvignon Blanc 2007

technical analysis
Winemaker :  Kobus Gerber
Main Variety :  Sauvignon Blanc
Alcohol :  14.22  %vol
pH :  3.35
RS :  1.9 g/l
Total Acid :  6.43 g/l
Appellation :  Cape Agulhas
characteristics
Type :  White
Style :  Dry
Taste :  Fruity

 
accolades
2012 Veritas Wine Awards - Silver Medal
Michelangelo CCL Label International Wine Awards 2012 - Silver
2008 Decanter Awards - South African Sauvignon Blanc Trophy Under 10 Pounds
 
tasting notes
Colour: Brilliantly clear with green tinges.
Bouquet: Whiffs of gooseberry, ripe fig and sweet tropical fruit, perfectly balanced with a long finish.
Taste: The aromas on the nose follow through to the palate which is full-bodied and well balanced.
 
blend information
100% Sauvignon Blanc
 
food suggestions

The winemaker suggests serving it with green salads, seafood such as fresh oysters and a variety of white meat dishes.

 
in the vineyard
Viticulturist: Wayne Gabb
The grapes were sourced from vineyards at Lomond in the Gansbaai area, which is situated in the valley of the Uilenkraal River, approximately 8km from the sea. The vineyards are planted on northerly and southerly slopes ranging in altitude from 16m to 264m above sea-level and grow in soils ranging from deep sandy soils 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.

Lomond Pincushion Sauvignon Blanc is the name is derived from the pincushion protea (Leucospermum patersonii).
 
about the harvest
The grapes were harvested by hand at 23º Balling.
 
in the cellar
Winemaker: Kobus Gerber
The grapes were harvested by hand at 23º Balling, and handled reductively with the juice cold-fermented at 12ºC to preserve the natural grape flavours. The wine was left on the lees for twelve weeks before being racked.
 
  
 
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