Lomond Wines, 'Romans Bay', Western Cape, Sauvignon  Blanc

Bottle notes

A light and zesty Sauvignon Blanc with pronounced aromas of gooseberry layered with lemon and tropical fruit and a fresh, mouthwatering finish.

Producer Note

In 1999, the Lomond Wine Estate was established, which is situated on the Agulhas Plain near the southernmost tip of Africa at Cape Agulhas – the confluence of the Indian and Atlantic Oceans- eight kilometres from the fishing village of Gansbaai and within sight of the sea. The estate takes its name from the Ben Lomond Mountain in the Uilenkraal Valley. Award-winning cellar master Anné van Heerden joined the team and skilfully crafts a portfolio of stunning wines from this top winegrowing region, some of which are named after the indigenous flora, known as 'Fynbos'. The vines are planted on as many as 18 different soil types, which appear naturally in small pockets along the slopes and produce intriguingly complex wines, with flavour profiles that differ significantly from one block to the next. The terroir, climate and location of Lomond combine to create superb single-vineyard wines. The vineyard is sustainably cultivated; Lomond is a member of South Africa’s Integrated Production of Wine (IPW), Wine & Agricultural Ethical Trade Association (WIETA), the Walker Bay Conservancy and a World Wildlife Champion.

Vineyard

The grapes are grown in the Cape Agulhas wine region, where the sea breezes from the Atlantic Ocean create a cool-microclimate. The winds blow directly off the ocean in both a south easterly and south westerly direction, providing consistent freshness throughout the summer and as a result, temperatures seldom reach above 30°C. This cool microclimate creates a slow ripening period, allowing the grapes to build flavour complexity and to produce naturally balanced wines. The diversity of soil types creates wines with great dimension and structure. A triple wire vertical shoot system is used for trellising, which helps to provide optimum sunlight and airflow and protects the vines and shoots against the wind. Nature-friendly chemical sprays are used if necessary along with copper treatments. Satellite technology is used to help determine optimal ripening; the grapes are then hand-harvested during the cool of the early morning.

Winemaking

The grapes were cooled to 4°C. A combination of whole bunch and crushed pressings were vinified; pressing took place very gently, and only the top-quality juice was vinified. Fermentation took place at cool temperatures in stainless steel tanks. The wine was kept on the gross lees for three weeks and racked before spending a further two months on the fine lees, with regular stirring, imparting texture. The wine was aged in total for approximately four months in tank, to retain the zesty fruit characteristics.

Tasting Note

A refreshing and polished Sauvignon Blanc with pronounced aromas of gooseberry layered with lemon and tropical fruit. Light and zesty with unmistakable purity of fruit and a mouthwatering finish.

Details

Country: South Africa

Region: Western Cape

Sub region: Western Cape

Winemaker: Hannes Meyer

Alcohol: 13.5% VOL

Grape: Sauvignon Blanc 100%

Contains Sulphites: Yes

Vegetarian/Vegan: Yes/Yes

Volume: 75cl

Closure: Screwcap