Lomond's geological formations are unique. The soils are typically sandstone and slate, with granite intrusions in sections creating lean, gravelly soils. This remarkable diversity of soil types, combined with its valley location, enables the production of excellent single-vineyard wines from individual vineyard blocks. Lomond is a member of the Walker Bay Fynbos Conservancy and the Biodiversity and Wine Initiative, which rewards producers for sustainable viticultural practices. The vines are trellised on a five-wire hedgerow system, and pest and disease management is managed according to IPW regulations and standards.
Lomond SSV is a blend of 80 percent Sauvignon Blanc, 15 percent Semillon, and 5 percent Viognier. The grapes were hand-harvested in the cool early morning and handled sparingly. The juice was cold-fermented between 13°C and 15°C to preserve the natural grape flavors. The wine rested on the lees for six weeks before being dehulled. The Semillon and Viognier grapes were aged for eight months in third-fill oak barrels.
The result is an elegant wine with a tropical fruit backbone, hints of citrus, and a lingering finish. Aromas of gooseberry and passion fruit are followed by hints of flowers, citrus, and oak spice. A perfect summer wine for any occasion. Light and lively, with a subtle complexity in the mid-palate from the Semillon and Viognier, adding intrigue from glass to glass.
