Lomond Discovery Case

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 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.

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.

The hand-picked and hand-sorted grapes were fermented in open 500-litre barrels and handled reductively with regular punch-downs by hand.The wine then underwent malolactic fermentation in barrels.

This vineyard is planted in South Westerly facing blocks on the upper reaches of the sandy, gravelly and highly weathered soils with a clay substructure. This aspect ensures that these vineyards are cooled during the summer months by the prevailing winds off of the sea. Obsessive attention to detail and adherance to the best viticulture practices is observed. Respect for the vineyard drives our winemaking process.

After malolactic fermentation was finished, the wine matured for 12 months in the same barrels being a combination of 3rd and 4th fill French oak.

The grapes were harvested at between 23,5 to 25 degree balling. The handpicked and hand-sorted grapes were de-stemmed and crushed into stainless-steel tanks before being fermented over seven days (reaching a peak temperature of 27˚C). Extraction was achieved through rack-and-return and pump-overs. Ferments were tasted daily to determine the level of extraction, and pump-overs were adapted accordingly. On completion of fermentation, the wine spent a further three days on the skins for optimal colour and flavour extraction. The free-run juice was then drained off and the skins pressed gently.

The vineyard from which the fruit was sourced is situated on a south-facing slope on the lower-lying areas of the farm with a mixture of soil types comprising mainly Estcourt, Dresden and Cartref. Two different Merlot clones have been planted on Richter 110 rootstocks. The vines are trellised on a five-wire hedge system. Active suckering and removal of late ripening bunches results in low yield and grapes of an exceptionally high quality.

A portion of the wine was transferred to small French oak barrels where it underwent natural malolactic fermentation before being racked back into the barrels and matured for a period of 14 months. After maturation the wine was blended with wine which was matured in stainless steel tanks and gently filtered before 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 at 22.5˚ to 24.5˚ Balling and handled reductively. The juice was cold fermented at 13˚to 15˚C to preserve the natural grape flavours. The wine was left on the lees for eight weeks before being racked.

This registered Single Vineyard site was deliberately chosen, owing to its specific terroir consisting of fine caolin clay soils, for the crafting of the Sugarbush Single Vineyard Sauvignon Blanc. This is one of the highest vineyards on the farm situated on the SE facing slopes of Ben Lomond, which ensures that the vineyard is cooled by the prevailing summer winds off 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, Protea obtusifolia or Limestone Sugarbush.

The grapes were harvested by hand at 22.5˚ to 24.5˚ Balling and handled reductively. The juice was cold fermented at 13˚to 15˚C to preserve the natural grape flavours. The wine was left on the lees for eight weeks before being racked. An exceptional growing season!

This registered Single Vineyard site was deliberately chosen, owing to its specific terroir consisting primarily of sandy loam soils, for the crafting of the Pincushion Single Vineyard Sauvignon Blanc. This is one of the highest vineyards on the farm situated on the SE facing slopes of Ben Lomond, which ensures that the vineyard is cooled by the prevailing summer winds off 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, Leucospermum patersonii or Silver-edged Pincushion.

We have been using Eastern European white oak during maturation for a number of years and this, the latest vintage, is the culmination of years of fine tuning.

The grapes were sourced from a selected old bushvine vineyard in Stellenbosch. The combination of the unique location and shale soils impart a true sense of terroir.

Juice was then racked off the lease to old 500l French oak barrels to complete fermentation.

This beautiful Chardonnay vineyard is situated in Stellenbosch. All the grapes are hand-picked and cooled overnight followed by a very gentle whole bunch press to make sure only the best possible juice gets extracted from the grapes.

The grapes were hand-harvested at 19° Balling during March. Only the free run juice was used to ensure purity of colour and flavour. The juice was cold-settled overnight. After cold-settling the clarified juice was racked and inoculated with a selected yeast and then fermented in stainless steel tanks. After fermentation the wine was racked from the lees, stabilised and filtered prior to bottling.

The vineyard from which the fruit was sourced is situated on a south-facing slope on the lower-lying areas of the farm with a mixture of soil types comprising mainly Estcourt, Dresden and Cartref. Two different Merlot clones have been planted on Richter 110 rootstocks. The vines are trellised on a five-wire hedge system and supplementary irrigation is given by drip irrigation when required.