Lomond Sugar bush Sauvignon Blanc Case - 6 x 750mlLomond wines was established in July 2004 as a joint venture between Distell and Lomond Properties. Lomond, in the Gansbaai area, is situated in the valley of the Uilenkraal river and located at a most southerly latitude - 34 degrees Celsius 34 ?south. It is one of only a handful of wine farms within the 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 7km from the sea, it is kept cool by the south-westerly and south-easterly winds during the summer months. The prevailing cool temperatures mean that vineyards ripen several weeks later than their Stellenbosch counterparts, with harvesting taking place towards march. Altitudes vary, with some blocks around 50m above sea level, while others are located around 100m above sea level, with an unhindered exposure to the sea. However, even the lowest-lying vineyards still benefit from the cool maritime winds. The farm consists of 1000ha, 120ha of which are planted with vines. The main grape varieties are Sauvignon Blanc, Merlot, Shiraz , Semillon, Nouvelle, Cabernet Sauvignon, Pinot Noir and Viognier. Lomond's geological formations are unique. The soils are mostly of sandstone and shale origins with the intrusion of granite in sections creating lean, gravelly soils. This marked diversity of soil types combined with the valley location allow for the production of superb 'single vineyard' wines from individual vineyard blocks Lomond is a member of the walker bay fynbos conservancy and is a member of the biodiversity and wine initiative (BWI), which rewards producers for sustainable wine-growing practices. This wine is named after the sugar bush proteas (protea obtusifolia) that grow prolifically on the farm. Vineyards The grapes were sourced from a single vineyard on the farm. The vines are trellised on a 5-wire hedge system and pest and disease control is undertaken according to IPW rules and standards. Winemaking The grapes were harvested by hand at 23 degrees Celsius to 24 degrees Celsius balling and handled reductively. The juice was cold-fermented at 13 degrees Celsius to 15 degrees Celsius to preserve the natural grape flavours. The wine was left on the lees for eight weeks before being racked. Wine Maker's Comments:- Colour: Brilliantly clear with green tinges- Bouquet: Intense ripe figs, asparagus and granadilla aromas- Taste: Full-bodied with an intense concentration of fruit flavours and lingering aftertaste- Food Pairing: Excellent enjoyed on it's own or served with grilled fish or lemon-roasted chickenChemical Analysis:- Alcohol: 14.25% by volume - Residual sugar: 4.53 g-l - Total acidity: 6.99 g-l - pH: 3.20
Feature:
- Weight: 8.19kg
What's in the box
6 x 750ml Sugarbush
