The vineyards are planted in north-west facing blocks on the lower reaches of the farm within view of the sea, in sandy, gravelly and highly weathered soils with a clay substructure. A portion of the hand-picked and hand-sorted grapes were fermented in open 500-litre barrels with regular punch-downs. The other portion was cold-soaked for 5 days before fermentation in stainless-steel tanks for 7 days at 27?C. The fermented wine was pumped-over every 6 hours for 25 minutes. The barrel-fermented portion had malolactic fermentation in barrels while the tank fermented part had malolactic fermentation in tank. After malolactic fermentation was finished, the wine matured in a combination of 2nd, 3rd and 4th fill French oak for 12 months. A fragrant nose of rose petals and oriental spice followed by red berry fruit and earthiness. A medium bodied wine balanced with clean acidity, oak and fruit.
Established in 1999, Lomond is situated on the Agulhas Plain, at the Southern most tip of Africa as the crow flies only 8km from the sea and the village of Gaansbaai. This is where the Indian and Atlantic Oceans meet, this forms part of the Cape Agulhas appellation of origin