Lomond Wine Estate is situated between Gansbaai and Baardskeerderbos and was launched in 2004, the result of a joint venture between Distell and Lomond Properties. In 2017 Geoff McIver and David Mostert bought Distell's shareholding in Lomond Wines. Anné van Heerden is the current cellar-master at Lomond. The estate forms part of the Agulhas Wine Triangle and, because of its proximity to the ocean, benefits from a maritime climate with cooling sea breezes that ensure the late ripening of intense fruit. This unique geography, geology, and climate create a perfect terroir for producing world-class wine.

Legend has it that the mountains on the farm were named by Scottish survivors of the HMS Birkenhead, which sank off Danger Point near Gansbaai on February 26, 1852. When the Scottish survivors arrived in the valley, the morning mists and flowering purple Gansbaai Erica reminded them of Scotland, inspiring them to name the two highest mountains Ben Lomond and Ben Nevis. The farm was named Lomond, after Loch Lomond in Scotland.

Lomond's vineyards include a variety of cultivars: Sauvignon Blanc, Merlot, Shiraz, Sémillon, Nouvelle, Cabernet Sauvignon, Pinot Noir, Mourvèdre, Viognier, and recently Chenin Blanc. The farm's 18 different soil types contribute to the complexity of Lomond wines. The combination of koffieklip, shale, granite, and quartzite soils enhances the unique flavour profiles of each block.

For their Seven Rows Range, Lomond harvests by soil type rather than by block, ensuring optimum ripeness and preserving unique flavours. Exceptional rows of vines are vinified separately and tasted repeatedly in the pursuit of perfection.