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Conebush Syrah Library Vintage Case

For a limited time, we are offering a mixed case of our favorite vintages of the Conebush 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 Conebush Single Syrah 2007Syrah du Monde Gold
Lomond Conebush Single Syrah 2008 – Veritas Double Gold
Lomond Conebush Single Syrah 2009
Lomond Conebush Single Syrah 2010 – Platter 4.5 Star
Lomond Conebush Single Syrah 2011 – Platter 4.5 Star
Lomond Conebush Single Syrah 2013 – Platter 4 Star

R1,920.00 /750ml

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VARIETAL

100% Syrah

APPELLATION

Cape Agulhas

VINTAGE

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ACCOLADES

Platter's: 4.5 Stars, 91 Points; 2018 Shiraz Challenge Finalist

COLOUR

Dark ruby

BOUQUET

Rich and juicy with hints of plums and oak spice, dark chocolate in the background

TASTE

A beautifully concentrated wine with dark fruit and well-structured tannins, with a long finish. Elegant.

ALCOHOL

14,5%

TOTAL ACIDITY

5,59 g/L

pH

3,50

RESIDUAL SUGAR

1,0 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 sandy, gravelly and highly weathered soils with a clay substructure. The vineyards of Lomond are surrounded by indigenous flora known as Fynbos.

This single vineyard wine is named after a vulnerable listed species endemic to the Agulhas Region, Leucadendron Coniferum.

Wine specs

Winemaking

The hand-picked and hand-sorted grapes were destemmed, crushed into small open tanks and inoculated with a selected yeast culture. The fermentation temperature was carefully controlled, reaching a peak temperature of 27 ̊C. The skins were carefully punched-down by hand with the level of extraction evaluated through tasting during fermentation. On completion of fermentation, the wine spent a further three weeks on the skins for optimal extraction of colour and flavour. The free-run juice was then drained off and the skins pressed gently into first-fill barrels. Malolactic fermentation occurred naturally after which the wine was racked. The wine matured for a period of 18 months in the same barrels. the barrels were then tasted and screened to ensure that only the best barrels were selected for fining and filtration.

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