Lomond Cellar Essentials

All grape varietals were hand-picked and hand-sorted. The Syrah was fermented dry in stainless steel tanks before being transferred to barrels for aging. The Mourvedre' was fermented in open wooden casks followed by malolactic fermentation and aging in 300 liter French oak barrels. The Viognier spent the first third of fermentation in stainless steel tanks before being transferred to old 300 liter barrels.

The Syrah, Mourvedre and Viognier vineyards are planted in north-west facing blocks on the lower reaches of the farm within view of the sea. The vineyards of Lomond are surrounded by indigenous flora known as Fynbos. This single vineyard wine is named after a vulnerable listed species endemic to the Agulhas Region, Amarylis Belladonna.

The components were matured for a period of 16 months, the barrels were then tasted and screened to ensure that only the best barrels were selected for blending.

The hand-picked and hand-sorted grapes were destemmed and inoculated with a selected yeast culture. The fermentation temperature was carefully controlled, reaching a peak temperature of 27˚C. The skins were carefully punched-down by hand with the level of extraction evaluated through tasting during fermentation. On completion of fermentation, the wine spent a further three weeks on the skins for optimal extraction of colour and flavour. The free-run juice pressed gently into first and second-fill barrels. Malolactic fermentation occurred naturally after which the wine was racked.

The vineyards are planted in north-west facing blocks on the lower reaches of the farm within view of the sea, in KoffieKlip and highly weathered soils. The vineyards of Lomond are surrounded by indigenous flora known as Fynbos. This single vineyard wine is named after a vulnerable listed species endemic to the Agulhas Region, Erica Lineata or CatsTail Erica

The wine matured for a period of 18 months in the same barrels. The barrels were then tasted and screened to ensure that only the best barrels were selected for fining and filtration.

The hand-picked and hand-sorted grapes were destemmed, transferred to tank for cold soaking, for 3 days, before being inoculated with a selected yeast culture. The fermentation temperature was controlled to be between 18-25˚C. The skins were carefully punched down by hand with the level of extraction evaluated through tasting during fermentation. On completion of fermentation, the tank was drained and skins pressed. The free-run wine pressed gently into first and second-fill barrels. Malolactic fermentation occurred naturally after which the wine was racked.

The vineyards 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. The vineyards of Lomond are 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 wine was matured for a period of 18 months in barrels. The barrels were then tasted and only the best selected for bottling.

Each year, we select the finest Sauvignon Blanc parcels of which a portion is fermented and matured in 500L French oak barrels. We then only select the best of these barrels for Lomond’s Seven Rows range. The 2024 Ben Nevis is a blend consisting of the finest barrels of our Single Vineyard Pincushion and Sugarbush Sauvignon Blanc. Grapes are gently pressed, with the clear juice racked for fermentation. Fermentation begins in stainless steel, and once active, a portion is transferred to 500L French oak barrels to complete fermentation and mature for eight months under temperature-controlled conditions.

We harvest not by block, but per soil type. This ensures optimum ripeness and preserving each section's unique flavours. We can accurately identify the distinctive characteristics that terroir imparts. Utilising satellite imagery and boots on the ground, we monitor vigour, growth and ripeness. Varying terroir creates microclimates within each vineyard block. Within each block there are rows of vines which have flavour compounds which are exceptional. These rows are vinified separately and tasted over and over again in the pursuit of perfection.

The grapes were harvested by hand in the cool early morning and handled reductively. The juice was cold-fermented between 13˚ C and 15˚ C to preserve the natural grape flavours.

The vineyards are planted in the south facing blocks on the higher reaches of the farm as well as within view of the sea, in sandy, gravelly and highly weathered soils with a clay substructure. The vines are trellised on a 5-wire hedge system and pest and disease control is managed according to the IPW rules and standards.

The wine was left on the lees for six weeks before being racked. The Semillon and Viognier components were matured in the third fill oak barrels for four months.