# Lomond Estate Sauvignon Blanc (2024)

- **Producer:** Lomond Wine Estate
- **Colour:** white
- **Type:** still
- **Grapes:** 100% Sauvignon Blanc
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 13.5%
- **When to drink:** Now
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** gooseberry, grapefruit, kiwifruit, white peach, passion fruit, fynbos, blackcurrant

## About this wine

The Lomond Estate Sauvignon Blanc is a distinctive white wine from the Cape Agulhas region of South Africa, produced by Lomond Wine Estate. The 2024 vintage showcases the unique terroir of the southernmost tip of Africa, where the estate's vineyards benefit from a cool maritime climate and are planted across 18 varied soil types. Lomond Wine Estate, established in 1999, emphasizes a philosophy of vineyard respect and meticulous winemaking to create complex wines. The estate is also committed to conservation efforts, holding World Wildlife Champion status and being part of the Walker Bay Fynbos Conservancy. The 2024 vintage was characterized by a balanced ripening season following a wet winter, resulting in high-quality fruit.

## Interesting facts

- Vineyards are planted on a mosaic of 18 different soil types.
- Lomond is situated in the coolest ripening area in South Africa.
- The estate is a World Wildlife Champion.
- Grapes are harvested by hand from vineyards within sight of the ocean.

## Food pairing

The wine's high acidity and vibrant citrus notes cut through the richness of seafood and creamy sauces, while its mineral undertones complement the briny character of oysters. The fruit-driven profile pairs well with fresh herbs and vegetables.

## Wine making process

The Lomond Estate Sauvignon Blanc is produced using 100% Sauvignon Blanc grapes. Following hand-harvesting, the grapes are vinified separately based on their soil origin. The juice undergoes cold fermentation between 13°C and 15°C using selected yeast strains, likely in stainless steel tanks to maintain freshness. Post-fermentation, the wine rests on its fine lees for six months to develop texture and depth. The wine has a pH of 3.4 and a total acidity of 6.7 g/l, with a residual sugar of 2.8 g/l, contributing to its dry profile.