Description
How it tastes
Rich and juicy with plum, oak spice and white pepper, the tannins finely integrated into a balanced, elegant whole. Punched down by hand, fermentation peaking at 27°C.
The producer
Lomond sits near Cape Agulhas, where the Indian and Atlantic Oceans meet — eight kilometres from Gansbaai and surrounded by fynbos. This single-vineyard wine is named after Conebush, a vulnerable species endemic to the region.
Food and drinking
Good with red meat, game and pasta. Ready now, and will hold for a few years yet. Serve at 16–18°C.