Founded in 2004, Lomond Wine Estate was established in a pristine natural environment. The farm is over 800 hectares, with 350 hectares of that under vine cultivation. Because Lomond is also part of the Walker Bay Fynbos Conservancy, the rest of the farm is preserved for native fynbos.
Lomond’s terroir and climate
Lomond’s geological formation is unique. A total of 18 different soil types have been identified on the farm, an incredible variety for a wine farm, and one that ensures the production of some truly exciting wines. Altitudes of the wine blocks vary, with some blocks around 50m above sea level, while others are located around 100 m above sea level, with uninterrupted exposure to the ocean breeze. Even the lowest-lying vineyards benefit from the cool maritime breezes, though, with the naturally occurring indigenous vegetation and the terrain’s low hills acting as a filter for the salt-laden sea air.
Prevailing winds 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 30º Celsius. A cool climate with slow ripening is thus created, which means the grapes ripen several weeks later than in the Stellenbosch area and harvesting only takes place towards March.
The terroir, climate and location of Lomond all combine to create superb single-vineyard wines from individual vineyard blocks.
Our commitment to sustainability and biodiversity
Recognising how special the opportunity here was, founder Wayne Gabb and the rest of the Lomond team have worked from the beginning to preserve the natural environment and outstanding level of biodiversity on the farm. We use organic and natural farming methods wherever possible, from straw mulching under the vines to reduce weeds, to the release of natural predators in our special predator release programme.
In addition, channels and islands of natural vegetation were identified and placed amongst the plantings to encourage for the movement and development of native fauna and create breeding areas for natural predators.
All the vineyards are farmed according to the Integrated Production of Wine (IPW) set of eco-sustainable principles.
We create an environment that promotes the self-induced resistance of the vines to the risk of disease. This approach is enhanced by a predator release programme that allows insects to feed off otherwise destructive pests.
– Wayne Gabb, Founder