Colour: Brilliantly clear with green tinges.
Bouquet: Whiffs of ripe fig and sweet tropical fruit, perfectly balanced with a long finish
Taste: The flavours follow through to the palate creating a full-bodied, well balanced wine.
The winemaker suggests serving it with green salads, seafood such as fresh oysters and a variety of white meat dishes.
variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winemaker : Kobus Gerber
wine of origin : Cape Agulhas
analysis : alc : 13.76 % vol rs : 1.6 g/l pH : 3.34 ta : 7.1 g/l
type : White body : Full 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, near Gansbaai, situated in the valley of the Uilenkraal River, is located at a very southerly latitude, - 34° 34? south, and is one of a handful of wine farms with a 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 as the crow flies, it is kept cool by the south-westerly and south-easterly winds during the summer months. The prevailing cool temperatures mean that vineyards tend to ripen several weeks later than their Stellenbosch counterparts, with harvesting taking place in March.
Lomond is a member of both the Walker Bay Conservancy and the Biodiversity and Wine Initiative (BWI. BWI is a partnership between the wine industry and the conservation sector, aimed at minimising any further loss to the Cape Floral Kingdom, the smallest but also the richest of the earth's plant kingdoms.
Vineyard Location
The vineyards are planted on northerly and southerly slopes ranging in altitude from 16m to 264m above sea-level and grow in soils varying from deep sandy to relatively shallow structured soils. The vines are trellised on a 5-wire hedge system and pest and disease control are managed according to the IPW principles.
Viticulturist: Wayne Gabb