Lomond Pincushion Sauvignon Blanc
- Vintage: 2017
- Origin: Cape Agulhas, South Africa
- Taste guide: This highly awarded and renowned single vineyard Sauvignon Blanc has intense notes of citrus layered with tropical nuances like passionfruit and pineapple. Oyster shell minerality is present on the palate, this eminates from the Agulhas region, famed for this backdrop of flavour! (more detail below)
- Food pairing: Light seafood dishes or salads
- 75cl - 14% - screwcap
In 1999, Geoff McIver established the Lomond estate, 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 winemaker Hannes Meyer 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 Lomond estate is 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 the ‘Silver-Edged Pincushion’. This site was purposely chosen for its specific terroir consisting primarily of sandy loam soils, which offer good drainage, but poor fertility and produce concentrated, aromatic fruit. This is one of the highest vineyards on the farm situated on the south east facing slopes of Ben Lomond, which ensures that the vineyard is cooled by the prevailing summer winds off of the sea. The breezes blow directly off the ocean in both a south easterly and south westerly direction, providing consistent coolness throughout the summer months, with temperatures seldom reaching 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 grapes were harvested by hand at 22.5˚ to 24.5˚ and bailed when they had reached phenolic ripeness and were vinified reductively, which reduces the amount of oxygen the fruit has exposure to and helps to preserve fresh, fruity and vibrant notes. The juice was cool fermented at 13˚to 15˚C to preserve the natural Sauvignon Blanc flavours. The wine was left on the lees for eight weeks to impart texture and complexity.