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Cat’s Tail Syrah Library Vintage Case

For a limited time, we are offering a mixed case of our favorite vintages of the Cat’s Tail Single Vineyard Syrah. Included with your wine will be an invitation for a virtual tasting with winemaker Hannes Meyer. Together you’ll go through the complexities and nuances of each vintage and hear the stories behind each wine that make them so unique.

Lomond Cat’s Tail Single Syrah 2006
Lomond Cat’s Tail Single Syrah 2008
Lomond Cat’s Tail Single Syrah 2011 – Decanter Gold
Lomond Cat’s Tail Single Syrah 2012 – Decanter Gold
Lomond Cat’s Tail Single Syrah 2014 – Platter 4.5 Star
Lomond Cat’s Tail Single Syrah 2017 – Recent Release

R1,920.00 /750ml

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VARIETAL

100% Syrah

APPELLATION

Cape Agulhas

VINTAGE

n/a

ACCOLADES

Platter's: 4.5 Stars, 94 Points; James Suckling: 4 Stars, 90 Points

COLOUR

Clear, vibrant and rich ruby red

BOUQUET

Juicy red fruit with ample black pepper and other spices and hints of floral notes

TASTE

Rich and intense flavours of pepper, dark chocolate and spice with soft, silky tannins

ALCOHOL

14,5%

TOTAL ACIDITY

5,59 g/L

pH

3,50

RESIDUAL SUGAR

2,2 g/L

VOLUME

750 mL

Wine specs

Vineyards

The vineyards are planted in north-west facing blocks on the lower reaches of the farm as well as within view of the sea, in gravelly, “Koffiklip” and highly weathered soils.

The vineyards of Lomond are surrounded by indigenous flora known as Fybos.
This single vineyard wine is named after a vulnerable listed species endemic to the Agulhas Region, Erica Lineata.

Wine specs

Winemaking

The Syrah was fermented dry in stainless steel tanks, transferred to barrels for malolactic fermentation and aging. The Mourvèdre was fermented in 500 kg open bins followed by malolactic fermentation and aging in 300 liter barrels. The Viognier spent the first third of fermentation in stainless steel tanks before being transferred to old 300 liter barrels for the remainder. The wine was left to mature further in a combination of new and older French Oak for between 12 and 14 months before being blended to obtain the optimum blend.

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