• Servitude Burn Area Update

    Latest update from the Lomond Servitude Controlled Burn Area 🙏

    From charred earth to pure magic again in the course of 12 months – the resilience of fynbos is truly spectacular.

    Below is a complete report by the Grootbos Foundation:

    Lomond Wine Estate

    Post fire alien clearing in the conservation servitude site May 2023

    Plate 1

    Project Manager: Grootbos Foundation
    Contracting Team: Wesh Construction
    Project: Follow up removal of invasive alien plant species in endangered Elim Ferricrete Fynbos and Overberg Sandstone Fynbos, after a controlled ecological burn which was implemented in April 2022.

    The Grootbos Foundation received a small grant from the Table Mountain fund to facilitate the follow up alien clearing efforts on Lomond Wine Farm in an area of fynbos which has been signed into a conservation servitude. The site contains both endangered Elim Ferricrete Fynbos and endangered Overberg Sandstone Fynbos and is home to some spectacular botanical diversity (as displayed in Plate 1).

    The 17 hectare site was burnt in a controlled ecological burn in April 2022, and had significant regrowth of invasive species such as Acacia saligna (Port Jackson) and Leptospermum laevigatum (Australian Myrtle). The invasive alien plant regrowth within the site had not yet flowered and set seeds, and was still able to be hand-pulled across the majority of the site, therefore not requiring significant herbicide application. The objective of this project was to remove the invasive species to ensure the survival and restoration of the unique fynbos.

    The restoration of this site is a conservation priority within the landscape as it is one of the last remnant areas of Elim Ferricrete Fynbos within the Walker Bay Fynbos Conservancy. Restoration efforts have been conducted within the site over the last five years and include the removal of alien invasive plant species, implementing a controlled ecological burn, and active planting of keystone Elim Fynbos species after the fire.

    Joyce, from Wesh Construction, and her team of incredible ladies form part of an alien clearing team which works within the Walker Bay Protected Environment. They have been upskilled to expand their scope of work beyond the removal of alien invasive plant species and have been involved in ecological burns, propagation of fynbos and forest species, trail development and restoration initiatives. The team was deployed in the field on the 25th of April 2023, and spent 10 days in the field conducting follow up clearing efforts. The follow-up alien clearing was conducted using manual removal techniques such as cutting and pulling, in combination with the use of herbicides for more stubborn species. The team worked systematically, clearing the area in a grid pattern to ensure that all invasive species were removed. All alien invasive plant species were eradicated, leaving the site in a pristine condition. The landowner will ensure that annual sweeps are conducted to ensure that the site remains in this condition.

    The Grootbos Foundation and the landowners of Lomond Wine Estate would like to thank the Table Mountain Fund and Conservation at Work for the small grant which was able to facilitate the clearing of invasive plant species on the farm. The removal of alien plant species is costly and ongoing, requiring regular follow up. This project has made it possible to support a team of women from the local community, while preserving an area of endangered fynbos, ensuring the conservation of our biodiversity while uplifting local communities.

  • Sushi Making Workshop at Lomond

    Join the talented sushi chefs of Agulhas Seafood for a wonderful evening at Lomond learning how to craft your very own sushi.

    You’ll learn the art behind creating a variety of popular sushi items. Thereafter you’ll enjoy a delicious sushi dinner paired with numerous complimenting Lomond wines alongside the dam on the farm.

    Cost is just R295pp. Space is incredibly limited. RSVP below before it’s sold out.

    Problems with the form? Email TastingRoom@Lomond.co.za or call 028 388 0095.
  • Lomond Named Social Responsibility & Environment Champion

    We are privileged to be named a Social Responsibility and an Environment Champion by UK importer, Hallgarten. Find their full article below:

    “Few of Hallgarten’s suppliers are as committed to sustainable practices as Lomond. It is an accredited WWF Conservation Champion. It is a member of South Africa’s Integrated Production of Wine (IPW) and the Wine & Agricultural Ethical Trade Association (WIETA).

    Lomond has been one of the leading lights of the Walker Bay Fynbos Conservancy (WBFC) since 2005. The WBFC has a membership who work together to conserve over 20,000 hectares of threatened lowland Fynbos. Walker Bay, a region of exceptional beauty, lies within the heart of the Cape Floral Kingdom (CFK) of South Africa. The CFK is a global biodiversity asset, and is the smallest of the world’s six floral kingdoms as well as the only one that can be found entirely within one country. It is the most threatened kingdom in the world. It is home to more types of indigenous plants than any similar- sized area on Earth.

    Lomond is the first South African Wine Farm to enter into a Conservation Servitude with Fauna and Flora International to ensure the long-term preservation of the critically endangered Elim Ferricrete Fynbos and Overberg Sandstone Fynbos, which occur on the slopes of Ben Lomond. This includes ensuring the conservation of natural biodiversity through proactive conservation management of the site and adjoining area.

    With use of renewable sources (solar panels, windmills), Lomond are effectively off grid on the farm outside harvest. During harvest, the peak usage has been 60% on solar, but that is now closer to 80%, with the aim of 90% in the near future as they invest in more effective cooling solutions.

    Everything that can be is recycled; skins and aliens are composted; packaging and plastic waste is recycled at the municipality; all tractors are tracked via GPS to ensure no wasted time.

    To offset their carbon emissions, Lomond have partnered with Grootbos Foundation to join their carbon credit program.”

  • Conservation in Action: Fire

    With harvest behind us and the winter rains moving in, it is an ideal time to safely provide fynbos with a critical element of its survival: fire.

    Despite making up less than 1% of Africa, the Cape Floral Kingdom makes up over 20% of the continents flora species. There are over 9600 plant species here with 70% of them being found nowhere else in the world.

    Last year around this time we orchestrated the first controlled burn on the Lomond Servitude area of the farm. This 18 hectares just above our Sugarbush and Pincushion Sauvignon Blanc vineyards was the first parcel of land from a South African wine farm to ever be entered into a Conservation Servitude with Fauna and Flora International. Because of this, even if Lomond was sold tomorrow this piece of land and the very rare fynbos within it would still be safe from development.

    Most fynbos is fire-dependent. This means it requires fire to be able to release its seeds and reproduce. Fires that are too frequent can prevent plants from reaching maturity and therefore germination. Whereas a lack of fire can also deplete seed reserves as the plants eventually succumb to old age.

    Therefore, the best reproductive and genetic success for fynbos can be aided by a fire every 10-15 years.

    Further, one of the greatest threats to our indigenous fynbos is the invasion of alien plant species. This years burn, just behind the cellar on the eastern portion of the farm, takes place on a boundary of the farm where thousands of alien plants have began to infiltrate.

    This burn will act as the first phase of eliminating all aliens in this section and providing the fynbos a fighting chance at reclaiming this section.

    Alien plants are tricky to deal with, however. This is where the invaluable efforts of Princess and her business Siyanda Alien Clearing come into play. For the next several seasons this area will need to be patrolled and managed manually. As alien species regain live or begin to sprout, they will be pulled out while the fynbos continues to reclaim the ground.

  • YETI 3 Day Gravel Race

    Introducing YETI gravel raid!

    Join us from 15 to 17 June 2023 at Lomond Wine Estate in Gansbaai for some great winter gravel fun on the legendary Agulhas Coast dirt roads.

    The race village is at the magnificent Lomond Wine Estate just outside Gansbaai. Same as last year, there will again be a great vibe at Lomond, from Thursday evening, right through to Saturday Afternoon. 

    Stage One – Thursday 15 June: 10km 3 lap Night Criterum. Start Time 18:30

    Stage Two – Friday 16 June: 80km. Start time 09:00

    Stage Three – Saturday 17 June: 40km. Start time 09:00

    Early Bird Entries at the ridiculously low price of R1300 available to the first 50 entrants. Offer expires 30 April or when 50 is reached. 

    Standard Entries are R1800.

    Routes will be the same as last year and posted soon on Social Media.

    Please follow us on Facebook and Instagram for more news and updates. 

    For more info please contact Adriaan at 082 8909318 or info@capecrosstri.com 

    Check out full stage details and get registered below:

  • Coming Soon: Rockpool Sauvignon Blanc/Semillon Co-Ferment

    The spirit of Hannes Meyer’s Rockpool Range is exploration. It is about pushing boundaries and discovering new possibilities both in the vineyard and the cellar.

    With this, one of the most unique and exquisite wines to ever bare the Rockpool label was born in 2021 and will soon be available to Cellar Club members.

    With only 2 barrels produced, we are thrilled to introduce the new Rockpool Sauvignon Blanc-Semillon Co-Ferment.

    It is both the very first skin-fermented white wine we have produced as well as the first white wine at Lomond to undergo carbonic maceration. The result is a textured, complex wine with beautiful pyrazine undertones from the Semillon and skin ferment and a symphony of tropical fruit from the Sauvignon Blanc, amplified by the carbonic maceration.

    On the first day of processing our Single Vineyard Sauvignon Blancs, 25 of the best crates of grapes were set aside. In the cold-room from the previous day were 25 more hand-selected crates of the finest Semillon.

    Hand-sorted and loaded into a single 1T fermenter, the bunches were then immersed in C02 gas from already-fermenting Sauvignon Blanc juice. This fermenter was then sealed off and left. From here the C02 enters the berries and creates an enzymatic ferment within each individual grape. The result is an amplification of flavour and aroma one must experience for themselves to truly understand.

    After 11 days under gas, the fruit was then loaded by hand into a bladder press where it was very gently pressed into 2 x 300L old French oak barrels. Here it finished alcoholic fermentation and then rested for the following 9 months before heading to bottle.

    This wine truly pushes the boundaries of both cultivar and winemaking. While it’s complexity will allow for some incredible food pairing options – the journey each sip takes the palate on is worth simply sitting with and discovering.

    Cellar Club Members can expect the announcement of this wine’s release within the next 72 hours. Not a member yet? Join today for FREE.

  • Introducing: Snowbush 2021

    On the heels of the announcement of one of the highest honours a Lomond wine has ever received last week (Gold at Concours Mondial du Sauvignon), what better time to introduce and take a closer look at the soon-to-be-release Snowbush 2021 White Blend.

    After a 6 year hiatus, this signature Lomond blend made a return to our range under the Seven Rows label in 2019 with the construction of the new winery on the farm. Since then, both the 2019 and 2020 vintages have received a lengthy list of accolades as our agricultural practices and winemaking has continued to improve.

    So what exactly is the Snowbush white blend?

    Snowbush is a blend of every white cultivar we have on the farm: Sauvignon Blanc, Semillon, and Viognier. While the percentages vary from vintage to vintage, the ratio is always predominantly Sauvignon Blanc, then Semillon, with just a dash of Viognier.

    All of Lomond white wines are fermented and aged in stainless steel for a very pure and lively expression of fruit. However, each year we seek out the highest quality white grapes from the best blocks of vineyard and ferment and age them in oak barrels. These small batches are then meticulously tasted and selected to make up Seven Rows wines like the Ben Nevis Sauvignon Blanc and Snowbush.

    For 2021, the same award-winning Ben Nevis Sauvignon Blanc is what makes up the Sauvignon component of the Snowbush blend. the Semillon ads a beautiful texture, minerality and subtle green complexity. While the Viognier elevates the entire flavour profile of the wine while coating the mid-palate for a smooth and lingering finish.

    Due to the small volumes and incredible level of effort and detail that go into all Seven Rows wines, they are only made available to Lomond Cellar Club Members. If you are a member, keep your eye out for an email from winemaker Hannes Meyer later this week with info on how you can get a case of Ben Nevis Sauvignon Blanc and Snowbush.

    Not a member yet? Join today for free with no obligation. CLICK HERE.

  • Gold at Concours Mondial du Sauvignon

    For the very first time in history, the prestigious Concours Mondial du Sauvignon was hosted outside of Europe in our very own Franschhoek. Sharing the absolute best of what our beautiful country has to offer in terms of Sauvignon Blanc, 50 judges from across 4 continents and 19 nationalities tasted and scored. With this, we are thrilled to announce the not-yet-released 2021 Lomond Ben Nevis Sauvignon Blanc has received highest honours with a Gold at this internationally acclaimed competition.

    The Seven Rows range, which the Ben Nevis Sauvignon Blanc is a pillar of, was created to showcase the best of the best in terms of what cool-climate Cape Agulhas has to offer. No stone is left unturned with these small batch wines with even the individual vines used in each being hand selected.

    This wooded Sauvignon Blanc is made from a blend of our two Single Vineyard Sauvignon Blancs: Pincushion and Sugarbush.

    The grapes underwent a 12-hour skin contact before being drained and gently pressed.  Fermentation was started in stainless steel and after five days was then transferred to barrel where it will ferment dry and rest for another 9 months.

    This classic Cape Agulhas Sauvignon Blanc shows white stone fruit with hints of blackcurrant with a stunningly intriguing minerality.  The wine expresses complexity with an explosion of fruit with great structure. The very subtle wood influence adds a beautiful roundness to the wine. The ability to age is ensured by crisp acidity.

    Where can you purchase one of the just 600 bottles produced?

    Due to the small volumes and incredible level of effort and detail that go into all Seven Rows wines, they are only made available to Lomond Cellar Club Members. If you are a member, keep your eye out for an email from winemaker Hannes Meyer in the coming days with details on how to get a case of this wine before it’s gone.

    Not a member yet? Join today for free with no obligation. CLICK HERE.

  • The Art of RosĂ©

    All of the white grapes are off the vines and we are now easing our way into the red cultivars starting with Merlot for Rosé.

    The harvesting of these grapes will last 7-10 days with fermentation taking another 2-3 weeks thereafter. While a lot of people associate this pink wine with easy drinking, fun, and relaxation; the process of making it is a challenging, precise, and a very artistic process.

    There is a visual aspect to all wines. However, unless a true anomaly is poured, it is unlikely that the hue of a white or a red wine is going to play much of a factor into one’s opinion on the wine.

    With a rosé however, the colour of the wine carries as much weight as the aromatics and the palate. Some would argue it actually carries even more as the hue of these wines is often the #1 deciding factor for consumers when purchasing a rosé.

    So how do we balance the visual component, aromatics, and flavours of our rosé? It all starts in the vineyard.

    Sections of each of our Merlot vineyards are marked off by our winemakers and viticulture team based on taste and quality. They are seeking the most vibrant and expressive grapes amongst the blocks.

    When selections have been made, sugars and acidity are monitored closely and picked once flavour and chemistry are both at their best. All grapes are harvested by hand through a meticulous process to leave behind a portion of this top-tier fruit for our red wine Merlot. With this, our vineyard team will go through and cut every other bunch of grapes off the vine. The remaining bunches will be left to ripen to a higher sugar level with more developed colour in the skin.

    With a RosĂ© wine, your pink hue comes from the skins of the grapes. Often times you’ll hear winemakers discuss skin contact time for their rosĂ©’s. For us, we consider our skin contact time to begin the moment the grapes are cut from the vine. This is a critical time in the making of this wine.

    Only picked early in the morning between 5am and 10am, rosé grapes will arrive in the winery at 13-15 degrees Celsius before they are gently de-stemmed and loaded into the press. On average, the time from vine to press is just 60 minutes. These low temps and quick processing times are critical in colour development and the overall quality of the wine.

    After a slow and delicate press, the juice is left to settle in a chilled stainless steel tank for 24 hours. Crystal clear juice is then racked off the sediment at the bottom of the tank to another stainless steel tank where a long and cold ferment will begin. Keeping this fermentation around 12-14 degrees is critical in protecting all of those elegant and expressive aroma compounds that make our rosé so special.

    Following ferment, the wine will remain in stainless steel atop the fine lees for typically 6-12 weeks. The timeline here is determined by the winemaker, as this time in tank can greatly help in structure and mouthfeel within the wine.

    Crafting the perfect rosé really is an art. Experience for yourself with a case of our 2022 Merlot Rosé HERE.


  • 2023 Harvest Update

    March 2nd, 2023 – Lomond Wine Estate Harvest Update: The halfway mark for the 2023 vintage has officially been reached with the last of the Sauvignon Blanc arriving in the winery this morning. These final 10 tons of grapes now being loaded into the press are the last of the white grapes for the year.

    From this point forward the focus shifts to red cultivars starting first thing in the morning with Merlot for Rosé.

    As of now, yields seems to be slightly up across all blocks of vineyard on the farm. The health and quality of the fruit is also very noteworthy this year. However, the unpredictable Cape Agulhas weather has been keeping us on our toes this vintage more so than usual with surprise rainstorms blowing in from the sea.

    As of now, all base wines for MCC have finished fermenting and are resting on the lees in tank.

    Semillon and Viognier for our SSV, Snowbush, and Seven Rows wine has all finished fermenting and is resting either in tank or barrel.

    And the winery is erupting with beautiful aromas of fermenting Sauvignon Blanc as tanks vary from freshly pressed juice to nearly dry wine.

    Check back soon for an update on the reds and a final recap on what 2023 has in store for Lomond Wines.