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A few of the older Bouchard Finlayson vintages are still available in small quantities. Please contact the winery if you wish to enquire about these older wines.
Tasting notes for these and other older vintages are listed by variety and in date order hereunder.
This gives an historical almanac of the wines made by Peter Finlayson since the winery was built.
Those wines that have sold out, or are no longer available are listed here for reference by collectors, merchants, private cellars or those lucky enough to have stored away a few bottles.
• Pinot Noir from 1993 - 2008
• Hannibal from 2001 - 2006
• Chardonnay from 1992 - 2008
• Sauvignon Blanc from 1991 - 2008
• Blanc de Mer from 1991 - 2008
• PINOT NOIR from 1993 - 2007
In the early days of Bouchard Finlayson, before the vineyards were bearing a profitable amount of grapes, Pinot noir had to be sourced from a vineyard called Oak Valley, located in the wine ward of Elgin. (The wine ward of Elgin, together with the wine ward of Walker Bay - where Bouchard Finlayson and the Hemel-en-Aarde Valley are located - form part of the Overberg District). By law, we have to indicate the origin of the grapes on the label. For example, wine made from grapes grown in Elgin would be classified as “Wine of Origin Elgin” while wine made from grapes grown in Walker Bay would be classified as “Wine of Origin Walker Bay”. If the wine is made from grapes grown in both wards, the wine will be classified as “Wine of Origin Overberg” i.e. the name of the district which includes the two wine wards.
The name “Galpin Peak Pinot Noir” was adopted and used for the first time on the label in 1995. As from vintage 1996, only domain Pinot noir has been used. The Tête de Cuvée Pinot noir label was introduced with vintage 1996, but this wine was never officially released.
1993 Walker Bay Pinot noir
From six thousand vines in their 3rd leaf, a small crop of three & a half tons of grapes was achieved. This presents roughly half a kilogram per vine. This fruit is all from genuine red Burgundy clone selection, which have been closely planted in orthodox Burgundian style.
Harvesting took place between 1 & 9 February, with excellent fruit condition received at the winery. This fruit represented the first red wine to be made from grapes planted in December 1990 on the domain vineyard.
Dark & rich, serving up full-bodied vibrant Pinot noir flavours with excellent young, tight, but soft tannins. Wooding was 40% Vosges oak as first fill, with the balance second fill Nevers. No racking, and total wood exposure was nine months.
1994 Overberg Pinot noir
A marvellous vintage from excellent grapes and every bunch collected in pristine condition. The crop was particularly early, the result chiefly of a freakish warm July during the previous winter. The crop was also potentially heavy but pre-emptive bunch dropping reduced the crop to a sensible volume. Only 8% of the Pinot is not from Walker Bay, i.e. the wine is comprised of 92% Pinot noir from Walker Bay, and 8% from Elgin.
70% of the wine was oak matured with the balance retained in tank in order to capture fruit and berry character. Malolactic fermentation was late, which further enhanced the freshness of this product.
Densely coloured with powerful plum and blackberry flavours that linger on the finish. Complex with graceful tannins and loads of ageing potential – cellar into the next century.
Selected for South African Airways (SAA) First Class.
1995 Galpin Peak Pinot noir
A relatively dry growing season with no complications. The crop was healthy and sound, ripening early but not detracting from excellent fruit picked at ideal maturity.
The crop was contained to a mere single bottle of wine per vine. This low cropping level is purposefully created through a process which in France is called “vendage vert” literally meaning green harvest.
The grape acidity was lower than in the 1994 year while the alcohol level remains much the same. Harvest commenced 24th January and ended 10 February.
Fruits of the forest flavours with pleasing aromas followed by a ripple action of soft tannins harmonising into delicious promise of classic palate pleasing tastes.
“Peter Finlayson makes much more authentic Burgundian wines than most South Africans and every vintage seems to be better than the next.” Jancis Robinson MW, UK Financial Times, 7 December 1997.
"One of South Africa's few successful efforts at competing with red Burgundy: the raspberryish 1995 Bouchard Finlayson Galpin Peak Pinot noir, produced in some of the world's most southerly vineyards." Robert Joseph, Sunday Telegraph (January 1999)
1995 Oak Valley Pinot noir
Grapes sourced from Oak Valley Estate in the cool mountain area of Elgin. Growing conditions were near perfect with an exceptionally good summer, allowing for unusually early ripening in this cool viticultural region.
Only 84 cases produced, of which 70 cartons were reserved for the CIWG. 100% matured in small French oak for 2 years.
Joyously perfumed with a soft velvety palate. Flowery tones and smooth raspberry flavours.
1996 Galpin Peak Pinot noir
A nervous growing season with a record rainfall two months prior to harvest. During the final days of ripening, the vineyards were blessed with near perfect weather.
Once again a low yield was achieved after practising the traditional “vendage vert”. Some bunches also showed a small percentage of “noble rot” (Botrytis) which, in this instance, had a positive contribution to the wine.
The maturity of the fruit was excellent and notable colour and extract was achieved at the crush. Harvest commenced 31st January and ended 7th February.
Dark, ripe and generous with spice and smoke flavours of cherry and black currant fruits. Structure is focussed and full-bodied with a lingering aftertaste. Will mature well. Look at five to ten years of cellaring.
Selected for British Airways First Class (the only South African red wine ever to achieve this position)
"Probably the finest Pinot ever made in South Africa... the 1996 vintage was a problematic one, but this wine demonstrates the victory of a committed winemaker over weather" Neil Pendock, Financial Times (R.S.A.) (November 1999).
1997 Galpin Peak Pinot noir
It was always in the balance whether the 1997 was going to match the wonderful success of the 1996 vintage. No one was disappointed! The late ripening after a long cool summer presented another marvellous vintage of domain produced Pinot noir.
The yield was low with excellent grapes and a total absence of rot. Harvesting commenced on 17th and ended on 27th February – three weeks later than usual.
Great scarlet colour with fresh berry fruit reflections. Flavours are lingering, harmonious and layered with raspberry, cassis and gentle tannins. The finish is thrillingly protracted.
Maturation took place in all Burgundian barrels with 25% new wood complement striking a fine balance with the rich fruit in the wine.
"*****...the closest you'll get to the Côte d'Or (Burgundy) south of Lyons." John Platter's South African Wine Guide 1999.
Top rated Pinot Noir, Dave Swinger & Allan Mullins: One Hundred Wines 1999
Selected for SAA First Class
"The wine was startlingly Burgundian in style. The velvety texture offered up beautifully balanced raspberry, beet and lead pencil flavours." Wine Tidings (November 1999) - Editor's notebook.
1997 Tête de Cuvée Pinot noir
The 1997 vintage proved to be a blue ribbon event at Bouchard Finlayson. It was a relatively late vintage after a cool summer, which produced wine of great colour with excellent fruit and plum berry character. The winemaker realised that this was the ideal vintage to make a Tête de Cuvée - the blend of the most promising and inspiring top eight barrels from cellar.
This event is intended to take place only in years where a superb vintage has been produced.
Burgundy Pinot noir Trophy winner – International WINE Challenge 2000
“It's silky smooth but with great tannic presence, a lovely Moorish mouthful of bitter cherry and damson fruit laced with violet and rounded off with cedar and tar - complex, alluring and without doubt one of the best wines I've tasted in a long time and certainly one of the best from South Africa”, Chris Orr, WINE (U.K.) (March 2000).
"And it doesn't get much better than Bouchard Finlayson's Tête de Cuvée..." Fiona Sims, Caterer and Hotelkeeper (March 2000).
1998 Galpin Peak Pinot noir
Harvesting started early (23rd-29th January) and all the grapes reached the cellar within seven days. The fruit was firm and healthy which meant swift deliveries of excellent grapes to the cellar.
Attractive optimally ripe fruit with cherry and oak scents. These combine to give great definition. It is firm and has a nicely balanced middleweight with tight aromatic tannins, which point to a need for maturation before gaining its best potential.
Maturation took place in all Burgundian barrels with 25% new wood complement striking a fine balance with the rich fruit in the wine.
"Kaaimansgat 1998 and Galpin Peak Pinot Noir 1998 are the unsurpassed highlights of the vintage from South Africa" Thomas Clancy, The Sunday Business Post: Ireland (May 2000)
"The Galpin Peak 1998 has a rich, high sweet cherry note on the front of the palate, which gives way to a wash of tight firm tannins over the medium length finish. It is delicate and very youthful, with all the hallmarks of great maturation potential" Thomas Clancy, The Sunday Business Post: Ireland (May 2000)
1999 Galpin Peak Pinot noir
The 1999 vintage was preceded by relatively high rainfall (December 1998, 130 mm), which proved to be the catalyst for a measure of “bunch rot” in the Pinot harvest. Pickers were required to carefully remove those parts of the fruit, which were unsuitable for quality wine – which meant that harvesting was a very slow process. While the mere mention of rot instils fear in growers it does also have the potential to greatly enhance wine character. The joyous tannin structure in this wine can certainly be attributed to the vagaries of the harvest, which in this instance proved to be most positive.
The nose is aromatically scented with exciting whiffs of strawberries and truffles. Harmonious tannins dance behind fruits of the forest, which linger on the palate. A true celebration of Pinot crafting! Enjoy now through 2008.
SAA first class Wine of the Month.
Gold Medal - Juliet Cullinan Wine Competition.
1999 Tête de Cuvée Pinot noir
The 1999 vintage is the second release of Tête de Cuvée. Once again, this is a small bottling from eight barrels. These barrels were individually selected to provide the winemaker with the best possible wine from the cellar during this vintage. It is by comparison to the 1997 Tête de Cuvée a finer wine with classic subtlety, reflecting an aristocratic structure. With loads of body it is a wine to age, which will eventually develop and display its excellent fruit and berry character. Suggested ageing is five to twenty years.
2000 Galpin Peak Pinot noir
While 1999 was a harvest veiled in high rainfall and bunch rot, the millennium vintage suffered the rigours of a very hot summer. To ensure that we understood that we did not have any say in the weather, some greater power also prodded us with a severe hailstorm on 21st December, damaging the bunches and the leaves of the Pinot noir. In spite of all this abuse from the weather gods, the end product is extremely pleasing. As a producer the real difficulty with this vintage is the low yield and consequently the small production - but alas, such is farming!
Silver Medal - Juliet Cullinan Wine Competitiion
2001 Galpin Peak Pinot noir
While 1999 was a harvest railed in high rainfall and bunch rot, and vintage 2000 suffered from heat and damage by hail, the vintage 2001 was finally an occasion when the weather gods had empathy with the farmers. A great summer with soft dry weather and excellent high quality fruit.
Winner of the Classic Wine Trophy 2002
Gold Medal – Juliet Cullinan Wine Competition
2001 Tête de Cuvée Pinot noir
"The multitude of layers of flavour one finds in Pinot noir, make it wonderfully food flexible. Enjoy with a wide range of fish, poultry, pork and red meat dishes. Great with a selection of cheese and rich berry fruit! Choose the company carefully; each bottle is limited to only 750ml! Suggested ageing is five to twenty years. 12 barrels were selected, only 300 cases produced.
Gold Medal at the International WINE Challenge 2003
Gold Medal at Juliet Cullinan Wine Competition
Silver Medal at Fairbairn Capital Trophy Wine Show 2003
Awarded 5 stars in the 2004 John Platter Wine Guide
2002 Galpin Peak Pinot noir
"Vintage 2002 has produced one of the most complex Pinot noirs to date. Is this the result of a high rainfall in January prior to harvest? One effect of wet weather is a reduction in crop; it also questionably ameliorates the flavour profile of the wine. This is undoubtedly the thumbprint of this vintage! Profound, rich and multi dimensional. Fruity cassis nose, great colour, good grip with a full-ish body and good tannins leading to an elegant but longish finish.
Chosen as the best out of 12 SA wines at a Wine-of-the-Month-Club tasting in October 2004
Rated 4th out of 29 wines in the 2004 Finnish Wine of the Year Competition
Rated 89/100 by Wine Spectator Magazine in USA, 2005"
2003 Galpin Peak Pinot noir
“Right from the onset the 2003 vintage looked promising. Weather conditions had been relatively cool. The excessive early crop, characteristic of this vintage, was managed by implementing a crop reduction action known as green harvesting from mid December. Remaining grapes were healthy - early analysis of the fruit pointed to good sugar versus acid ratios. The picking team and the cellar team were ready and eager…
Pinot noir grapes were the first to be harvested, 3rd – 7th February. The total crop was marginally more than our excellent crop of 2001.
This 2003 bottling is more reminiscent of the highly regarded 2001 vintage. The 2003 vintage produced rich fruity wines – it was a dry summer allowing for ripening under ideal conditions. At first I thought the Pinots from this vintage would be too gentle but this has proved not to be the case.
The nose is aromatically scented with exciting whiffs of truffles and fruits of the forest. The wine is full with soft tannins, which ensure many years of positive development. An excellent crop and a excellent wine! I look forward to following its progress.
2004 Galpin Peak Pinot noir
The heavy clay soils of the lower Hemel-en-Aarde Valley are said to be the reason for this area’s ability to repeatedly offer vintages of premium quality Pinot Noir wines. Clay soils contribute through their moisture support as well as through their complex soil chemistry. Add to this Hermanus’s soft summer weather conditions, then the result is a happy combination for a particularly fussy grape.
Vintage 2004 is perhaps the most full bodied and robust Pinot Noir vintage to date. It was a vintage which ripened up very rapidly and presented a challenge to winemaking skills.
Rich and dark in colour with silky tannins. This wine has depth and concentration. Organic whiffs on the nose, tasting of subtle cherries, raspberries and oak. The wine will mature and develop.
2005 Galpin Peak Pinot noir
Vintage 2005 echoes a strong resonance with Burgundy vintage 2002. This was a vintage of great wines. Both white and red! The Galpin Peak is described as tantalizingly attractive. Early tasting reflects confirmation of this vintage being on a par with the great 1997 and 2001 vintages.
The harvest was swift and neat – all complete in eight days. A constant 24 degrees Balling of ripeness was achieved through all parts of the Pinot vineyard. Great natural fruit acid levels and secure clean grapes!
Perhaps the keenest characteristic of this wine is its delicious harmony of sweet raspberry fruit and soft balanced perfumed tannins. There is also a delightful lingering long finish on the wine. A great future is expected, will mature to greater heights!
2005 Tete de Cuvee Galpin Peak Pinot noir
Pinot noir arguably plays its biggest role in the arena of winemaking by way of its role as the major component of French Champagne. Fine red wines made from Pinot noir have their respect from selective sites on the Hills of Gold in Burgundy, France. Here in the Hemel-en-Aarde Valley near Hermanus the Pinot noir grape has enjoyed consistent success which offers undeniable support for the claim that this valley is Africa’s benchmark location for this fine grape variety. To build on these ideal conditions I have taken advantage of this opportunity to make a special blend by utilizing the best barrels in the cellar for a smaller unique bottling! These limited release bottlings are called Tête de Cuvée.
The 2005 vintage was an excellent summer which presented cool conditions and allowed for ideal Pinot noir ripening. The Pinots from this vintage have proved to offer fantastic fruit driven wines. This is the sixth Tête de Cuvée release since 1997 and follows in the tradition of blending a handful of the best barrels to carry this title. In this case it is twelve barrels!
Appealing on the nose with whiffs of Raspberry, cherry and oaky plum. Rich, long on the palate with full bodied firm harmonious structure ending in layers of velvety tannins which act as a guarantee for many years of positive development.
Pinot noir is the most food flexible varietal. Its richness comes from a multitude of layers of flavour. Enjoy with fish, poultry, game and red meat dishes!
2006 Tete de Cuvee Galpin Peak Pinot noir
Pinot noir is said to be the most Terroir driven wine variety of all. It is tempting to say that this is why it is ever elusive to new growers and also why growers are shy to confront it per sé.
All our Galpin Peak Pinot noir is produced here at the Domain where experience has shown that the quality of the wine is directly proportional to the clay content of individual vineyard sites.
To build on these ideal conditions I have taken advantage of this opportunity to make a special blend by utilizing the best barrels in the cellar for a smaller unique bottling! These limited release bottlings are called Tête de Cuvée. In this instance 15 barrels were used.
Vintage 2006 has followed admirably after the most successful 2005. Excellent quality grapes picked over a ten day period. Great natural acidities and rewarding grape sugars brought a smile to the team.
Deftly balanced, rich, dark-coloured with rich plum and pretty floral, fruity aromatics. Luscious tannins which call one back into the glass - very appealing on the polished after taste!
Pinot noir is the most food flexible varietal. Its richness comes from a multitude of layers of flavour. Enjoy with fish, poultry, game and red meat dishes!
2006 Galpin Peak Pinot noir
Pinot noir is said to be the most Terroir driven wine variety of all. It is tempting to say that this is why it is ever elusive to new growers and also why growers are shy to confront it per sé.
All our Galpin Peak Pinot noir is produced here at the Domain where experience has shown that the quality of the wine is directly proportional to the clay content of individual vineyard sites.
Vintage 2006 has followed admirably after the most successful 2005. Excellent quality grapes picked over a ten day period. Great natural acidities and rewarding grape sugars brought a smile to the team.
Deftly balanced, rich, dark-coloured with rich plum and pretty floral, fruity aromatics. Luscious tannins which call one back into the glass – very appealing on the polished after taste!
2007 Galpin Peak Pinot noir
A great vintage with loads of flavour, excellent body and a host of lingering expectations. This is now the fifteenth vintage of domaine grapes where credibility has not been compromised. Our vineyard strategy of high density, close plantings reflects positively on our founding philosophy in search of better wines.
Recently I noted a comment where it was stated that Pinot noir is the most terroir driven grape of all. It is even claimed that it has no personal flavour description other than that which its immediate terroir can imprint on the wine. A characteristic which makes this section of the Hemel-en-Aarde Valley so unique.
The 2007 vintage was really early with most of the crop being taken in before end January. The weeks picking was intense with great summer weather making life tough on the grape pickers but fortunately no quality distraction was experienced – in fact the dry conditions have most definitely ameliorated this wine.
Firm but deliciously elegant. Fragrant rich with exuberant fruit and long lasting palate profile. Early drinking but will mature well.
2008 Galpin Peak Pinot noir
The Hemel-en-Aarde Valley has consistently offered world class quality Pinot Noir wines. A result of an ideal combination of soil and climate – a situation which is repeated year after year.
It is claimed that Pinot Noir has no definite varietal characteristic of its own.
Its flavour & character are dictated by the soil in which it is grown. Most vintages are preceded by an enthusiastically awaited dry weather build-up to actual harvest.
In fact the 2007 vintage experienced hot & very dry pre-conditions. But 2008 vintage was very different, it was a wet season, the soils were never dry & grapes ripened under non-stress conditions.
This is no doubt one of the fruitiest presentations of Galpin Peak in many years. It has an appealing fresh fruit structure with accentuated length and elegance on the palate. Fully dry, but soft & gentle with a touch of crispness. Flavours of cherry, blackberry & violets followed by an earthy spicyness. It is in harmony with its expectations and does not disappoint in its rich candid finish!
Expect increased elegance and softness with aging.
• HANNIBAL from 2001 - 2006
The first commercial plantings of Sangiovese and Nebbiolo took place at Bouchard Finlayson in 1994. Although Peter’s personal favourite wine remained and still is Pinot noir, he believes that there are other frontiers to be conquered in the winemaking world.
Fortunately having a head start gives Bouchard Finlayson the great advantage of being acknowledged as leaders with these varietals. The first experimental efforts took place in 1997 followed by 1998 and 1999 with unlabelled small bottlings. Initially Peter thought of these wines being sold as individual varieties, but as he had a chance to experiment he soon realised that the blend of Sangiovese and Nebbiolo, with some Pinot noir added, made for an interesting marriage. Further early efforts lacked a bit of body, tended to have racy acidity and were not quite where he wanted them. This changed with the 2001 vintage where Peter allowed grapes to ripen to full maturity. The result is the wine has more colour and more alcohol, i.e. it is fuller and has the impact of a classical red wine. To give the wine its rightful image we no longer see it as a fun, capricious effort – it is now a fully developed serious entity.
2001 Hannibal
Sixty-seven percent of this wine is comprised of one grape variety namely Sangiovese, where eighty percent of the Sangiovese is from the 2001 vintage. Pinot noir is the second largest component at fifteen percent. The rest of the grapes used are Mourvèdre at 9%, Nebbiolo at 6% and Barbera at 3%. The different grapes were fermented separately until dryness and pressed after fourteen days. Maturation took place in small French oak barrels with a limited compliment of new oak. Maturation extended over eighteen months and the wine was bottled after fining and clarification by way of cross flow filtration.
Silver Medal at The International Wine and Spirit Competition 2003
2002 Hannibal
Once again blended from predominantly Italian varieties, the wine presents the following composition: Sangiovese 43%, Pinot noir 23%, Nebbiolo 12%, Syrah 11%, Mourvèdre 6%, Barbera 5%. These different varieties were all matured in small French oak barrels for 18 months. To soften and sculpt the tannins an egg white fining was performed prior to bottling.
The wine has a concentrated, dark fruit nose with an austere, gentle palate weight. The flavours are opulent with evident tannins. Long and harmonious - mature for 2-8 years.
Chosen as one of 10 great SA Red Wines by Decanter Magazine, September 2004
Ranked 3rd out of 29 SA red blends tasted at the Wine-of-the-Month Club in Oct. '04"
2003 Hannibal
The early prediction on vintage 2003 was that it was going to be a gem. This prophesy has proved correct – a great year for both white and red wines. This third release under the Hannibal label once again emphasizes the eclectic mystery arising from blending these unique “taste colours” together.
This wine “painting” is two thirds Italian and one third French. It is said that the essence and soul of Italian wine is in its local or regional grape varieties. I guess the excitement of the Hannibal blend lies in the indulgence of pitching these grape varieties together. It’s these “taste colours” which allow for Hannibal to be different and individually unique.
This vintage comprises of 52% Sangiovese, 24% Pinot noir, 11% Nebbiolo, 9% Mourvèdre and 4% Barbera. All this fruit is home grown.
Full, ripe wild berry and meaty flavours. Long confident mouth feel with plenty of aging potential enhanced by excellent French oak barrel ageing (sixteen months).
2004 Hannibal
In the International arena of winemaking, with the exception of the “Super Tuscans” the blending of French and Italian grape varieties is a rare occurrence. Perhaps being so geographically removed from historical origins of such varietals makes these options so much more approachable. Four years of experimentation secured the background to this, our Hannibal blend.
In this instance the blend consists of 35% Sangiovese, 35% Pinot Noir, 10% Shiraz, and 10% Nebbiolo, and 5% Mouvedre and 5% Barbera. The excitement of Hannibal is about the different grape varieties and their resulting “taste colours”.
These entire individual portions have been matured in best French oak barrels – in some instances for eighteen months. Vintage 2004 produced full-bodied wines of strong character with good aging potential.
Concentrated, dark and fruity with whiffs of oak and wood on the nose. Velvety tannins offering a sumptuous slow-pronounced finish, indicates plenty of promise for those who are prepared to wait.
2005 Hannibal
Hannibal is the name depicting a unique blend which took twelve years to bring to fruition. It was in 1989 that Sangiovese and Nebbiolo plant material was imported and only in 2002 when the first wine was released. This 2005 vintage represents the 5th edition of this mark where Sangiovese remains the principal component (44%). Pinot Noir at 27%, Nebbiolo 14%, Shiraz 5% & Barbera 10%.
A great vintage with clear to perfect weather conditions bar the impact of March rains. Grown on heavy clay with close proximity to the Southern Cape Ocean this assemblage of different grapes presents a performing style which is not too heavy but still presents a very firmly structured vintage.
The wine is aromatic and seductive, marginally tight with enveloping scents which follow through mixed herb and berry character.
2006 Hannibal
The birth of "Hannibal" in 2002 was the culmination of a nearly 30 year wait to arrive at what has popularly become respected as a unique "South African multi cultivar Tuscan Blend". My first desire to bring Italian cultivars to South Africa had its origin after sailing home from Europe in 1975. It was on the last voyage of the Italian liner Europa where the ships cellars were being emptied and the envious opportunity arose to share in some great Italian vintages. It was only years later that it became relatively easy to import the grape varieties Sangiovese and Nebbiolo into South Africa.
The concept of Hannibal stands by its original design synergy between French and Italian grapes. On this case of vintage 2006 we still have five cultivars involved in the blend with Sangiovese (34 %) once again playing the pivotal role. Petite Syrah (31 %) now takes up second position while Pinot noir constitutes 20 % of the mix. The balance is Nebbiolo at 13 % and Mourvedre at 2 %.
An austere vintage with a defined and concentrated age-able character. Excellent structure from small barrel ageing showing nervous fruit with a great bouquet. It is long and harmonious - mature for 2 - 8 years.
• CHARDONNAY from 1992 - 2006
At Bouchard Finlayson we currently have a total of 16 hectares under vine. Only two (2) hectares are dedicated to Chardonnay. Since inception, Chardonnay grapes have been bought in from vineyards in the Overberg wine district. The source of the grapes is acknowledged on the label i.e. Oak Valley; Kaaimansgat; etc. Domain grapes are used to make the Missionvale Chardonnay, and would be classified as “Wine of origin Walker Bay”.
The Oak Valley vineyard is located near the mountain village of Elgin. The terroir is defined by dark ironstone gravel, which has repeatedly produced Chardonnay grapes of distinction. Wine made from Oak Valley grapes would be classified as “Wine of Origin Elgin”.
Kaaimansgat literally means "Crocodile's Lair" and is the name of the vineyard that rests high in the mountains at 700 meters above sea level, near the village of Villiersdorp. A more appropriate name would have been "snowline" since the site is more reminiscent of the Swiss Alps than a typical South African vineyard location! The vineyard is not irrigated; producing grapes that are particularly small berried, providing a high skin to juice ratio, which adds extra flavour components to the wine.
Wine made from Kaaimansgat grapes would be classified as “Wine of Origin Overberg”. The unoaked or unwooded version of the Kaaimansgat/Crocodile’s Lair was introduced under the name ‘Sans Barrique Chardonnay’ in 1997, specially crafted for those who like their Chardonnay unhindered by the taste of oak.
1992 Kaaimansgat Chardonnay
The grapes were harvested 24th and 28th February 1992. The wine was fermented and matured in French oak, then blended back to a half portion of non-oaked wine of he same vintage. The acid/alcohol ratio is ideal at 6 g/l / 13% vol. On taste, the senses are kindled to a ballet of buttery oak and tropical fruit combination. While the texture is rich, the wine is not tiring, as it offers a gentle finish without the robust opulence of so many New World Chardonnays.
1994 Kaaimansgat Chardonnay
These grapes were harvested between 23rd and 26th February 1994. Ripening was early, in fact very early, as was the pattern throughout the Western Cape for this vintage. Grapes arrived at the cellar in pristine condition, with ideal maturity and great sugar/acid balance.
Lots of fruit meant careful wooding. Only 50% of the wine was fermented in the barrel, and only 25% of the wine underwent malo-lactic fermentation. The barrel mix enjoyed a portion of new wood from Tonnellerie de Mercurey which has added on extra dimension to the wine. These barrels enjoy a long, slow toasting process, which has imparted a pleasing peppery character and also enhanced the colour with a wonderful green hue.
The resultant flavours are a melange of granadilla, quince and pear, with toasty streaks of classical chardonnay spice, and a lean and lingering aftertaste.
Bronze medal (4th of 23 wines) at Chardonnay du Monde, March 1997 (an international event run by O.I.V. based at Château de Chaintre in Burgundy).
1995 Kaaimansgat Chardonnay
These grapes were harvested between 23 & 28 February. Once again ripening was early. In this instance grapes were harvested with the intended purpose of not allowing the alcohol in the resultant wine to be too high. Grapes were received at the cellar with no blemishes and in excellent condition.
75% fermented in French oak barrels and 30% portion of the wine underwent malolactic fermentation. Barrels used were supplied by two coopers, François Frère and Tonnellerie de Mercurey.
Finely focused with layers of exotic fruit flavours. An inviting wine with a bright lasting finish. Almost citrussy, with creamy peach, pear and hazelnut teasers. Cleverly disguised oak is almost imperceptible.
Scored 92/100 in Smart Wine Magazine (based in Sonoma, California). Only one other South African Wine managed to achieve 90 points. 122 wines were tasted. Kaaimansgat was described as having delicate flavours with lots of toast and butterscotch, “a dead-ringer for white burgundy”. (Published January 1997 – inaugural issue)
Scored 16 points in Vinum Magazine (the biggest wine trade magazine in Switzerland) – a score which none of the other 250 South African wines tasted achieved. (Published April 1997)
Silver Medal (2nd of 23 wines) at Chardonay du Monde (March 1997).
1995 Oak Valley Chardonnay
Harvested 22 February from mature fruit with excellent potential. The clone used here is the Burgundian clone 95A, which is considered a clone of superb quality.
Described by John Platter as “broad toffees and marmalade, barrel – enriched Elgin wine. These issue marvellously rich Burgundian whiffs of decadence after a year or two, high extracts.”
1995 Walker Bay Chardonnay
After 5 years it was decided to make an individual Chardonnay from grapes grown on the domain vineyards. In spite of a generous crop the grapes managed to ripen to perfection, with rich harmonious flavours. Only four thousand Chardonnay vines are planted. These are located on the lowest part of the farm in deep alluvial soils. The reason for the low-lying location is to capitalise on winter cold, which is a requisite of the Chardonnay variety!
Grapes were harvested in three stages from 1 to 11 February. This was early, largely as a result of the relatively warm winter of 1994. Essentially made from whole bunch pressings – fermented in first and second fill barrels and matured for only three months in oak.
Displayed in this wine is a much-revered character, sometimes described as marmalade, which is considered as a plus. The structure is soft and lingering, with great fruit on the palate.
The domain chardonnay adopted the name of Missionvale in 1997.
1996 Kaaimansgat Chardonnay
These grapes were harvested between the 12th & 20th March 1996. Poor weather conditions during flowering in November 1995, caused a condition called “coulure” which can best be described as a bunch full of tiny seedless berries. The resulting wines from such grapes are packed with extract and offer wonderful intensity of flavour. The crop was only half of the normal expected tonnage.
Big, bold and long lasting! The nose offers cinnamon and citrus petals while the mid-palate is voluptuous, round but acutely firm with a resounding orchestrated finale. Every aspect of this wine is big.
Nominated in 1997 John Platter's Wine Guide to receive double accolades - one of only five South African Chardonnays to receive this award in the 1997 guide.
Bronze Medal (3rd of 22 wines in it's category) at Chardonnay du Monde - points score of 17 (March 1998).
1996 Oak Valley Chardonnay
Harvested on 7th March after a fairly protracted wait for maturity, at an average grape sugar level of 23,4ºB. Fruit was in excellent condition with some of the production coming from vines producing their first crop. Grapes were probably harvested three to four days later than optimum as field readings kept on giving lower sampling results than actual results at pick.
Full bodied with mild acidity, rich in structure, tasting of melon, peaches and ending with a creamy vanilla finish. Matured on its lees in French oak barrels for nine months with malo-lactic fermentation completed.
1996 Overberg Chardonnay
A composition of Chardonnay grapes from three different vineyards all in the Overberg region. The preparations are as follows – domain grapes 42%, Oak Valley 30,5 % and Kaaimansgat 27,5% proportions.
By comparison with 1995 the fruit was later ripening than in previous years. Grape composition varied with the domain crop being full and firm while the Kaaimansgat crop presented many seedless berries (“millerandage” – symptom of poor weather conditions during the grape flowering). The Oak Valley was generous with added production coming from first crop vines).
50% fermented in French oak barrels for 3 months prior to early bottling. The style is rich and distinctive, ripe and fragrant with tangible tastes of quince, pear and tropical melon. The texture is firm but not aggressive – have no fear of drinking early (made for early drinking).
1997 Missionvale Chardonnay
Domain grapes produced on rich alluvial soils at the beginning of March (4th). This is only the 2nd time that domain fruit has been bottled separately from the other 2 Chardonnays produced at the cellar.
Ripening was late but fruit quality was of the highest order with a fine grape sugar level at 22,2ºB and pH 3,15. Produced from trellised vines that are planted at 4,500 per hectare.
Fermented in French oak barrels with approximately 20% new wood. Regular “battonage” (stirred barrel lees) practised and malo-lactic fermentation was allowed to proceed naturally. Time for wood maturation was six months.
A great concentration of smooth fruit flavours. Instantly gratifying without approaching simplicity. Good depth and unabashed on the palate. Peachy and green melon flavours with a fruit salad nose. Will age for three to four years.
1997 Kaaimansgat Chardonnay
These grapes were harvested between 25th March and 3rd April. Perhaps a record for Chardonnay in the Cape with respect to late ripening. The crop was lower than normal, it was particularly late and promised to offer wines in true European style. Dramatically this is exactly what happened.
An austere vintage displaying an exciting departure from new world opulent Chardonnays. Tastes of melon, citrus and freshly baked bread enhanced with best French oak and regular “battonage” has moulded this effort into a most pleasing wine.
1997 Sans Barrique Chardonnay made for the first time.
1998 Missionvale Chardonnay
Harvested during the first week in February with excellent fruit arriving at the cellar. Grape sugars of less than 22ºB illustrate the winemaking philosophy of not producing rich overripe Chardonnays, but rather capturing the style of wines, which will age well - as practised in the classic Burgundian white wine preparations.
Bottled after four months in barrel with 30% new barrel compliment. Clean, pure, vibrant and powerful, yet delicate with subtle pear, lemon and cantaloupe flavours. Not overly full bodied but with an incredibly well balanced finish which is quite racy and moreish!
“On a higher plane…” (John Platter’s 2000 Guide).
1998 Kaaimansgat Chardonnay
These near perfect grapes were harvested in mid March in cool fall temperatures.
The glory of the tasting was the last wine, Kaaimansgat Chardonnay 1998 which, if I had tasted it blind I would have mistaken it for the Drouhin Clos des Mouches 1996...a barnyard, smokey, toast nose with apple and clove flavour, great concentration and length...it sure gives Burgundy a run for its money." Wine Tidings November 1999 - Editor's notebook.
"Classy Chardonnay...wonderfully fresh, vibrant, and elegant, with very good to excellent length" Wine Access - Canada's Essential guide to Good Wine & Food - Top 100 Table Wines of 1999.
1998 Oak Valley Chardonnay
A warm summer which provided excellent ripening conditions with grapes having more than sufficient natural sugar levels of 23,5ºB. Harvest date was 18th February – a relatively early pick.
Full bodied and boasting with complexity. Great length with good structure. Tasting of melon, flinty peaches and yeasty vanilla, all promise to integrate with great style. Matured on its lees in French oak for 7 months with malo-lactic fermentation completed.
The last Oak Valley Chardonnay produced by Bouchard Finlayson.
1999 Missionvale Chardonnay
Harvested during the third week in February with excellent fruit arriving at the cellar with grape sugars of less than 23ºB. Bottled after six months in barrel (30% new wood compliment). Clean, pure, vibrant and powerful, yet delicate with subtle pear, lemon and cantaloupe flavours. Not overly full bodied but with an incredibly well balanced finish which is quite racy and moreish!
1999 Crocodile’s Lair/"Kaaimansgat" Chardonnay
This wine is very much a reflection of the vineyards terroir. The rich mineral and citrus fruits flavour has been enhanced with a gentle use of the best French oak.
A natural match with poultry, game birds and richer fish dishes. The wine’s full-bodied flavourful structure makes it an ideal wine for the red meat lover who does not drink red wine.
Selected by South African Airways – First Class Wine of the Month, July 2002.
1999 Sans Barrique Chardonnay
Produced from the same grapes as the “Kaaimansgat” Chardonnay. Only in this instance the wine was not barrel fermented but allowed to age on the primary lees for eight months. The growing conditions at Kaaimansgat Vineyard (700 metres above sea level) are particularly cool and this is conducive to producing small grapes with great concentration of flavour. 1999 was a challenging vintage rendering small berries in near perfect condition. Crafted in a Burgundian style for wine lovers who like their Chardonnay unhindered by the taste of oak.
2000 Missionvale Chardonnay
Domain grapes produced on the vineyards finest Chardonnay “terroir”. A difficult vintage where careful selection of healthy grapes was enforced through the damaging result of a severe hailstorm on 21st December 1999. This caused a reduced crop which has predictably enhanced the quality component of the wine. Grape sugars of less than 23 B illustrate the winemaking philosophy of not producing rich overripe Chardonnays, but rather capturing the style of wines, which will age well – as practised in the classic Burgundian white wine preparations.
2000 Crocodile’s Lair/"Kaaimansgat" Chardonnay
The style of the wine is an exciting move away from new world Chardonnay.
“As you would expect, a Burgundian wonder. It has been very lightly oaked, so the over obvious vanilla of some New World chardonnay is not evident here” - Thomas Clancy – Sunday Business Post, Ireland.
“…it sure gives Burgundy a run for its money.” -Wine Tidings, Canada.
Selected for South African Airways Business Class, Wine of the Month
Malcolm Gluck on Kaaimansgat 2000/1: "…both leave gasping in their wakes scores of white burgundies...", The guardian Weekend, 20 March 2004
2000 Sans Barrique Chardonnay
It projects a strong tropical and citrus fruitiness while not over powering the dry mineral tones on the mid-palate. The wine appears deceptively light to start with, but finishes with great length and depth of flavour. Will mature for 3 – 4 years, eminently pleasing as a young wine.
2001 Crocodile’s Lair/"Kaaimansgat" Chardonnay
Kaaimansgat literally means “Crocodile’s Lair”. The name originates from a farm, which will next year have been in the Roux family for 100 years. It is located in a blind valley deep into the mountains near the village of Villiersdorp, set in scenery more reminiscent of the Swiss Alps. The ripening of the Chardonnay grapes in this valley takes place almost one month later than elsewhere in the Cape. The reason for this is due to the impact of parallel mountain ranges, which reduces the length of the diurnal. The vines are non-irrigated and produce grapes that are particularly small berried providing a high skin to juice ratio. It is a unique terroir and consistently produces great fruit.
Bronze Medal at the International WINE Challenge 2003
Gold Medal at the International WINE Challenge 2004
Malcolm Gluck on Kaaimansgat 2000/1: "…both leave gasping in their wakes scores of white burgundies...", The guardian Weekend, 20 March 2004
2001 Sans Barrique Chardonnay
Crafted in a Burgundian Chablis style for wine lovers who like their Chardonnay unhindered by the taste of oak. Makes a wonderful alternative to Sauvignon blanc as an aperitif. Delicious with oysters, crustaceans and pasta dishes with cream or oil base sauces.
2002 Missionvale Chardonnay
A difficult vintage, after experiencing one of the wettest January months on record, resulting in an uncomfortable and challenging harvest. Selection was essential and much frustration was experienced with the problem of having to wait for greater fruit maturity. Grape sugars of less than 23ºB illustrate the winemaking philosophy of not producing overripe Chardonnays, but rather capturing the style of wines, which will age well, as practised in the classic Burgundian white wine preparations. Bottled after seven months in barrel with 25% new barrel compliment.
2002 Crocodile’s Lair/"Kaaimansgat" Chardonnay
"While historically no crocodiles existed in the lands which have since become known as the Cape Winelands, one wonders what folklore led to calling this romantic location Crocodile's Lair. Grown at a high elevation of 700 metres in a blind mountain valley behind the village of Villiersdorp, their grapes are planted without irrigation and they ripen about one month later than elsewhere in the Cape. The uniqueness of this terroir is illustrated by particularly great fruit with berries which provide a high skin to juice ratio, an ideal precursor to fine wines.
This vintage is characterised by a tightness, showing good maturation nuances. Pear and peach flavours are mingled with a smoke, vanilla and oaky lees combination which carries through to a soft creamy finish!
2002 Sans Barrique Chardonnay
This wine projects a strong tropical and citrus fruitiness while not over powering the dry mineral tones on the mid-palate. The wine finishes with great length and depth of flavour. Will mature for 3 – 4 years, eminently pleasing as a young wine.
2003 Missionvale Chardonnay
This 2003 bottling is more reminiscent of the highly regarded 2000 vintage. The arrival of additional fruit from some first-harvest, high-density plantings added a new dimension to this domain cuvée. The grape quality was great; bunches were harvested in three stages, in total spanning twenty-one days from the first pick to the third pick. This approach allows for the expression of three distinct terroir components in this complex wine.
The wine fermented very clean and carried a crystalline seamless quality all the way through to the bottle. Bottling took place after 6 months in wood; and there was a 30% new barrel component.
Rated 90/100 by the Wine Spectator Magazine in the USA.
2003 Crocodile’s Lair/"Kaaimansgat" Chardonnay
The 2003 Chardonnay vintage has proven to be one of the best in the Cape in recent times. With the lowest crop level since 1996, the forecast of a superb vintage has proved to be correct. Fermented in classic Burgundian fashion and then matured "sur lie" for eight months in traditional 225 litre "pieces", with 30% being first fill barrels. Bottled and matured for fifteen months before release.
This vintage is described as being "enormously complex and gloriously mouth filling"; ripe with a firm minerality and hints of exotic fruit. Tastes good now but will mature well to reach great complexity with age!
Selected by SAA for Premium Class
Selected by BA for First Class
Silver Medal (91/100) at Classic Wine Trophy 2004"
2003 Sans Barrique Chardonnay
The expression “Sans Barrique” means without barrel. Here is a Chardonnay which has been fermented in tank only, offering a clean crisp product unhindered by oak ageing. It is ideally suited to wine lovers who do not favour the oak character in their white wines!
Crisp tropical fruit enhanced by a yeasty richness, covering characteristic mineral tones.
2004 Crocodile’s Lair/"Kaaimansgat" Chardonnay
Harvested later than usual – the latter half of March – a vintage characterised by slow maturity. Fermented in classic Burgundian fashion and then matured “sur lie” for eight months in traditional 228 liter “pieces”.
Refreshingly mineral with citrussy and strong nutty character. Packed with tight fruit, it portrays its promise to evolve more complex vanilla and spring flower flavours. As always, a natural match with poultry, casseroles and richer fish dishes.
2004 Sans Barrique Chardonnay
This wine was allowed to age on the primary lees for four months in a large stainless steel tank. It is crafted in a clean crisp style, unhindered by the taste of oak. The profile is complex and fruity, with creamy pear, tangerine, melon and banana flavours. Big and bold, it holds its focus with a long, lingering finish. Will mature for 3-4 years, though eminently pleasing as a young wine.
Bronze Medal at the Wine Style Asia Awards 2005
2004 “Limited Edition” Kaaimansgat / Crocodile’s Lair Chardonnay
A Limited Edition wine is about moving away from standardisation. This Chardonnay is an unusual tweak where the blend functions through marrying two opposite styles of wine.
This blend is unusual in the one half has seen no oak maturation and no malo-lactic fermentation while the other half has enjoyed the full benefit of barrel fermentation in new barrels only.
This was a small bottling of 370 cases. A wine for maturation which should peak at four to five years. Elegantly tight, fresh lively citric nose, rich, juicy, concentrated, underlining mineralogy, persistent, classic style with considerable elegance.
Awarded the Gold Medal at the Santé Classic Wine Trophy 2005
2004 Missionvale Chardonnay
“While the village of Hermanus and the surrounding waters of Walker Bay are famous for the visiting Southern Right whales, I believe it is simply a matter of time before Walker Bay becomes equally famous for its superb Chardonnays!
The Missionvale Chardonnay has long been a wine of intense pride. With this 2004 vintage these sentiments are even stronger. It was a fine vintage, with good early dry conditions. Harvesting took place in mid February. Rich fruit arrived which offered a rare lean quality.
This is an intensely focussed wine of near perfect balance. It is fresh, marginally oaked for six months with an almost white peachy crispness, mixed with a complex yeasty orchestration of flavours. It ends with a tang of richness which lasts a full minute on the palate. With time it will slowly become even more interesting as its nuttiness and complexity continues to develop!
2005 Missionvale Chardonnay
This is the tenth edition of our Missionvale label. It is perhaps the appropriate time to reflect on the back ground to this name.
A mission hospital established 1822 on our property is arguably the oldest listed building in the greater Hermanus area. This hospital or possibly hospice was erected by German missionary Peter Leitner, it was described as a leper colony – which much later moved to Robben Island.
Vintage 2005 was particularly dry throughout the Cape Winelands but this was not entirely true for our small appellation near the village of Hermanus. Timeous rains managed to retain excellent fruit quality and support an impressive vintage.
Chardonnay is about as close to a sure thing as you get in the wine world! This vintage of Missionvale is not an exception. Once again characterised by a relatively soft finished and seamless mouth feet. Aromatic with flowery vanilla tones, structured on a golden layer of apricot and loquat fine flavours. Maturation will enhance its personality.
2005 Sans Barrique Chardonnay
The wine world is changing! Not long ago it was virtually unheard of to make Chardonnay without oak. Now nine years after releasing the first Sans Barrique in 1997 we proudly confirm unwooded Chardonnay as an important player in our white wine stable. Sans Barrique literally means ‘without barrel’.
The grapes stem from a blind valley high in the mountains behind the village of Villiersdorp. The location is particularly cool; vines are non-irrigated and consequently produce small concentrated berries which are full-flavoured and rich on the aftertaste.
Big and bold with firm fresh sprightly backbone. A vintage where natural acidity called for no amelioration. A great summer wine which is a wonderful alternative to Sauvignon Blanc! Delicious with oysters and fresh fish.
2005 Crocodile’s Lair/"Kaaimansgat" Chardonnay
Vintage 2005 has proved to be a vintage of rich, refined and fruit driven wines. Ripening about one month later than elsewhere in the Cape their grapes play a decisive role in the Bouchard Finlayson range of white wines. This late ripening facilitates an added opportunity at the winery in extending its pressing season for another two weeks! The late ripening of these grapes is due to the vineyard being located between two mountains which reduce the daylight length through the summer.
This Chardonnay offers a general display of balance and equilibrium not too robust but eloquently perfumy on the nose. Fermented in classic Burgundian fashion and then matured “surlie” for eight months in traditional 225 liter barrels.
Green pear, rich fig with vanilla and a hint of butterscotch flavour all help to build nuance and depth.
2006 Crocodile’s Lair/"Kaaimansgat" Chardonnay
The Crocodile’s Lair/Kaaimansgat vineyard has played a much appreciated and valuable role in the development of our Bouchard Finlayson wine reputation. While the name is simply a fantasy arising from the crystal clear stream which runs through the property it does not detract from the thought of what could have been. Perhaps a more appropriate name should have been “snow line” – this owing to its 700 metre elevation. The vineyard is not irrigated which reinforces its remarkably consistant fruit quality. Fruit which ripens almost one month later than elsewhere in the Western Cape. The reason for this is due to the impact of parallel mountain ranges which reduce the length of the diurnal.
Fermented in classic Burgundian fashion then matured “sur lie” for eight months in traditional 225 litres press. Bottled and matured for eighteen months before release. The wine reflects a traditional mineral quality which is symptomatic of the vineyards austere terroir.
Bright and fruity with green apple and citrus flavours. Enriched by guava and honeysuckle tones with vanilla and a hint of butterscotch flavour.
2006 Sans Barrique Chardonnay
The debate concerning unwooded versus wooded Chardonnays continually raises split views on the subject. First launched in 1997 with a trial four hundred cases this label now presents its 10th vintage. Time has endorsed its position as being a hugely popular choice amongst certain Chardonnay lovers. This 2006 stands out as being a very dry year which offered small compact bunches with flavourful berries.
The grapes stem from a blind valley high in the mountains behind the village of Villiersdorp. The location is particularly cool; vines are non-irrigated and consequently produce small concentrated berries which are full-flavoured and rich on the aftertaste.
A stylish fresh wine with a determined back bone. Rich full mouth feel and a long finish. Kiwi fruit and peach flavours cover and elaborate overlay of primary flinty lees characters. A great accompaniment to shell fish, particularly Cape Rock lobster!
2006 Missionvale Chardonnay
The 2006 growing season was cool with the added blessing of lower than usual temperatures between December and February. It was predicted soon after harvest that the highlight of 2006 would be the Chardonnay. The crop was small but showed very good natural pH and fruit acidity levels. Harvesting was a protracted affair – all over a three week period representing parcels from three different Domain sites.
The tradition of 30% new barrels has been maintained with a total of seven months in French Oak. This bottling perhaps a little tighter than previous vintages – more austere offering greater longevity and potential for bottle ageing and development.
An intense and concentrated bottling. Citrus and apple notes finishing with crisp acidity and excellent length. Nutty with some hazelnut, fig and quince – like character.
2007 Missionvale Chardonnay
Low yield characterised this vintage where the grapes were harvested over a three week period. The first pick being particularly early on the 29th January 2007.
The name Missionvale stems from the vineyards 1820’s history of being home to a Moravian Mission supported Leper Colony. This was led by missionary Peter Leitner who dedicated his life to caring for the infirm in this particularly beautiful part of the world. No remains of the original buildings are evident which points to the fact that they were probably structurally very basic.
All the grapes used in this wine originate from the Domain where a very distinct and specific terroir component reflects true to the type each year. All aged in French Oak with new wood component of 30%. Organic in the flavour with a tantalising yeasty complexity. Strong structure with supple fruit flavours followed by a long finish.
Very focused with ability to age. Delicious with crustaceans, scallops, rich flavoured fish and bouillabaisse dishes!
2008 Missionvale Chardonnay
This was an excellent Chardonnay vintage in the Hemel-en-Aarde Valley. Better yields than from the last two years with first class fruit quality.
The name Missionvale stems from the mission hospital established on the domain property in the early 19th Century. German missionary, Peter Leitner, would walk his patients over the Rael-na-Gael Mountains to the nearby ocean to cleanse their bodies. Perhaps also collecting fruits from the sea in the process.
The passage of time has exchanged fruits of the sea for fruits of the vine wherein this instance it is world class Chardonnay!
This vintage is characterised by elaborate flavours of under exposed wood tones with over layers of pure vanilla, pear, mango & yeasty lees. “Boutique” barrel makers Tonnellerie Meyrieux of Nuits St. George have provided added security in supporting with only the finest hand crafted Burgundian barrels.
Expect to develop over the next four years. Added complexity & nutty flavours will enhance with a deeper & richer colour!
2007 Crocodile's Lair / Kaaimansgat Chardonnay
This will be the 15th vintage of one of our most appreciated contributions to the Bouchard Finlayson label. These grapes from the Elandskloof Valley behind the village of Villiersdorp have consistently played a key role in making Bouchard Finlayson Chardonnay the respected and acknowledged label that it is.
It is located 700 meters above sea level, ripens a month later than other Cape Chardonnays and benefits enormously from cool autumn temperatures. These vineyards are not irrigated and producing small berried grapes of high skin to juice ratio, which adds extra flavour component to this delightful wine.
This is very much a terroir specific wine. Most vintages show enhanced mineral quality which profiles well in best French oak barrels. Fermentation is a classic Burgundian copy where the wine is matured “sur lie” for eight months in traditional 225 litre “pieces” with twenty five percent being first fill barrels.
2007 is a great vintage where clean fruit offers a tight but full flavoured peachy wine which elicits a hint of oak, vanilla and green apple. A natural match with poultry, casseroles and richer fish dishes.
2007 Sans Barrique Chardonnay
Produced from the Kaaimansgat / (Crocodile's Lair) vineyard - high in the Villiersdorp mountains. This is ideal Chardonnay country. It has its own meso climate created by the short diurnal, a situation where the sun rises late and sets early, simply due to parallel mountain ranges flanking the site high in the Elandskloof Valley.
Unwooded means no oak maturation which presents other challenges. How to get palate performance? This is achieved firstly with excellent fruit quality and then by leaving the wine on its primary lees where it absorbs added character through what is called yeast autolysis.
Bright, fruity and lean with green apple and citrus flavours which are enriched by guava and honeysuckle tones. An excellent accompaniment to shell fish and sushi!
2008 Sans Barrique Chardonnay
Vintage 2008 has proven to be a most successful white wine opportunity and this bottling is no exception. Here is an opportunity for Chardonnay lovers who like their Chardonnay unhindered by the taste of oak. These grapes originate from the same vineyard as the Crocodile’s Lair Chardonnay, but only in this instance the wine was not barrel fermented but allowed to age on primary lees for six months.
It projects a complex fruit driven structure with excellent mineral overtones which linger on the mid palate. Lively and vibrant with great length and emphatic flavour.
It makes a very suitable alternative to Sauvignon Blanc and is delicious with all shellfish, oysters and catch of the day.
• SAUVIGNON BLANCS from 1991 - 2007
The origin of the grapes used to make the wine, by law, has to be indicated on the label. The wine wards of Walker Bay and Elgin are part of the wine district Overberg. Up until 1998, Bouchard Finlayson purchased Sauvignon blanc grapes from vineyards in Elgin and in Walker Bay to supplement the Sauvignon blanc crop from the developing domain vineyard. Sauvignon blanc sourced outside the demarcated wine wards, but within the boundaries of the wine district of Overberg, were classified as “Wine of Origin Overberg”. As from 1999, only domain Sauvignon blanc has been used.
1991 Overberg Sauvignon blanc
A wine to excite the imagination! Great structure with tantalising herbal nose and clean grassy flavours. It also has excellent drinkability. Harvested early, it was handled in copybook “Loire” style with malolactic fermentation as part of its preparation. Excellent for drinking young while fine character is anticipated with careful maturation.
Picked from 14th to 20th February off 10 year old vines growing on the banks of the Bot River. Low yielding with excellent fruit composition, the natural grape acidity was reduced through the traditional French practice of malolactic fermentation and a fine balance is achieved with an alcohol level of 12 vol. %, a pH of 3,2 and a total fruit acid level of 5,6 grams per litre. This wine was bottled at the end of September 1991.
1992 Walker Bay Sauvignon blanc
This vintage commenced on 3rd February 1992 and ended on 10th February, exactly 10 days earlier that in 1991. All the grapes used in the preparation of this wine come from a single vineyard situated in the Walker Bay wine ward on the coast some 100 kilometres south-east of Cape Town. The release of this wine follows the 1991 vintage, which sold out in September 1992.
The 1992 vintage was excellent, with perfect grapes no rot, and low cropping levels. All the necessary prerequisites for a great wine. This is a wine to excite the imagination! Great structure with a tantalising herbal nose and clean fresh fruit aromas; elegant, well balanced flavours with a full fruity finish. The alcohol level of 13% vol; and the natural grape acid level at 5,8 g/l shows optimum balance on a dry wine.
1994 Overberg Sauvignon blanc
Harvesting is never simple. It was early, but the crop was good, extremely good! The problem was high grape sugar levels. Fortunately the 30% component from the domain counteracted the threat of high alcohol by blending to provide perfect balance. The closely planted domain Sauvignon blanc was picked at optimum maturity at 20,5 degree Balling which saved the day. Rain during February did impact on the grapes, but the end result has been superb.
Clean, fragrant and zingy, herbal and grassy with quince, peach and gooseberry flavours. A firm grip with excellent follow through on the palate.
1995 Overberg Sauvignon blanc
Once again early, but this time a moderate crop with plenty of fruit. Fortunately good rains at Christmas and New Year saved the vintage from threatening drought. No rain during harvest resulted in very healthy fruit. Because of the ripening clash with Pinot noir some of the Sauvignon was harvested a little later than intended, but with no adverse effects on the wine. One third of the crop was picked under-ripe.
A change in style: bottled early to capture fruit and flavour. Less herbal tones – more tropical, pear and apricot aromas with a deceptive non-existent sweetness on the palate. Smooth, ripe, polished – not too heavy but stylish and elegant. Sixty percent of the wine is from domain grapes.
1996 Overberg Sauvignon blanc
A challenging growing season to say the least! The months of October and November received twice the annual rainfall while December recorded the heaviest rainfall ever for Hermanus. Fortunately we had been expecting a change in the climatic pattern and no doubt benefited from the more European styled weather conditions. Perhaps New Zealand’s climate would be more descriptive. As a result of the weather the harvest was delayed which also helped flavour and fruit development! A good crop of healthy grapes was achieved until near the end of harvest when some rot slowed the pace of the pickers. Great Sugar acid levels reflected a really superb opportunity to produce a stunning result. Harvest commenced 8 February 1996. Completed 28 February 1996.
Clean, fragrant and zesty, herbal and grassy with peach and gooseberry flavour. Almost wild with a characteristic grip culminating in a rich tingle and fine aftertaste!
1997 Oak Valley Sauvignon blanc
The Oak Valley vineyard is located in the Elgin production ward. The soils are dark ironstone and this terroir repeatedly produces Sauvignon blanc grapes of superb quality.
Harvest date was 13th & 14th March, during an autumn which was blessed with near perfect weather. Grapes arrived at the cellar without a blemish. A great big concentrated Sauvignon with excellent gooseberry, cantaloupe and fig flavours. Good structure and fine length with a solid alcohol arising from excellent grape sugars at crush.
1997 Overberg Sauvignon blanc
A very late harvest. Probably the latest vintage ever for Sauvignon blanc in this area.
While the early growing season was cold and damp, the autumn did turn out to be an absolute gem with fine sunny days, aiding the slow ripening. Circumstances for flavour development could not have been better.
Harvesting commenced on 28th February and completed 7th March. Convincing Sauvignon blanc grassy fragrances on the nose followed by citrus and gooseberry flavours on the tongue. Refreshing, lively and “zingy” with characteristic vintage grip, culminating in a wonderful length.
1998 Oak Valley Sauvignon blanc
Harvest date was 12th & 13th February, during fine sunny days and near perfect weather. Grapes arrived at the cellar without blemish.
A great big concentrated Sauvignon with excellent gooseberry, cantaloupe and fig flavours. Good structure and fine length with a solid alcohol arising from excellent grape sugars at crush.
1998 Walker Bay Sauvignon blanc
The first bottling of 100% domain Sauvignon blanc. An early harvest with a very healthy and firm crop of tasty fruit. Summer rainfall was just adequate to avoid the need for meaningful irrigation. Harvested at optimal ripeness.
Smooth, ripe and polished – not too heavy but stylish and elegant. All the wine is from domain grapes.
“The Sauvignon Blanc 1998 is fresh and lively with goosebery and melon tones that open the taste of elderberries I always associate with fine Sancerre - a lovely, generous wine with lively acidity.” Wine Tidings November 1999 - Editor's notebook.
1999 Walker Bay Sauvignon blanc
Record rains in December & January pushed our viticultural skills to the limit but also provided greater leaf canopy with consequent abundance of flavour precursors, setting the stage for a prized vintage. The wet summer weather was in contrast with that of Paarl and Stellenbosch, which suffered hot and dry conditions. Not unexpectedly a measure of bunch rot made for selective hand picking so that only the top quality fruit arrived at the winery. Much effort but greatly rewarded.
A mouth-watering Sauvignon with apple, melon & lime & herb flavours lingering on an invigorating finish. Fabulous as an aperitif, but best with food. Delicious with oysters, antipastas, and crustaceans and lightly sauced fish dishes.
2000 Walker Bay Sauvignon blanc
While 1999 was a harvest veiled in high rainfall and bunch rot this vintage suffered the rigours of a very hot summer. To ensure that we understood that we did not have any say in the weather some greater power also prodded us with a severe hailstorm on 21st December, damaging the leaves on the Sauvignon blanc. In spite of all this abuse from the weather gods the end product is extremely pleasing. Best described as gentle and subtle.
Tropical with apple, melon and lime flavours behind a hint of sweetness. Not brash, not outspoken but lively with a lingering and invigorating finish.
2001 Walker Bay Sauvignon blanc
For most of the Cape Winelands the 2001 vintage suffered from lack of rain with vines battling to achieve quality. Hermanus and Walker Bay proved to be different where showers slotted in perfectly with the otherwise dry conditions. The fruit was unblemished and a little extra ripening has produced a wine of slightly higher alcohol than in the past!
The nose is notably lively and aromatic with rich guava and pineapple nuances. The palate is gentle with a creamy blanket of ripe structured fruit languishing on an invigorating tide of teasing tastes!
2002 Walker Bay Sauvignon blanc
All the wine is made from domain grapes. The nose is notably lively and aromatic with rich guava and pineapple nuances. The palate is gentle with a creamy blanket of ripe structured fruit languishing on an invigorating tide of teasing tastes!
Fabulous as an aperitif, but best with food. Delicious with oysters, antipastos and crustaceans and lightly sauced fish dishes."
2003 Walker Bay Sauvignon blanc
“The talk amongst Cape vintners is that 2003 is one of the finest vintages in years...”
Bouchard Finlayson has been producing Sauvignon blanc using only domain grapes since 1998 and currently has a total of 3,4 Hectares under Sauvignon blanc vines. The winemaker has been making Sauvignon blanc in lieu of an engagement ring for his wife since 1975! In preparation for harvest 2003, predicting an abundant crop, it was decided to perform for the first time on the Sauvignon blanc, the procedure of ‘vendage vert’ where green bunches of grapes are thrown off the vines with the sole purpose of reducing tonnage.
2004 Walker Bay Sauvignon blanc
This vintage showed great promise with an abundant crop which for most of the growing season developed under ideal cool conditions. The early part of the vintage was described as non-nervous, but as the grapes were gathered regular rains threatened to unsettle the winemakers composure. Fortunately this concern proved to be unfounded.
Harvested ripe with gooseberry, litchi and full-bodied buttery tones, the wine was bottled early to capture as much of the fermentation elements as possible. The choice of particular yeasts and the heavy clay terroir of the domain vineyard help repeat the unique character of this location from one year to the next. The 2004 vintage is once again gentle on the palate and projects that velvety texture of languishing fruit so typical of the Bouchard Finlayson white wine tradition."
2005 Walker Bay Sauvignon blanc
Is it popular belief, urban legend or marketing expedience, which brands Sauvignon Blanc as a wine that does not require aging? My memory jogs me to believe that Sauvignon blancs from France’s famous Loire Valley fall into two categories: Those that are early drinking, and then those from the clay soils that evolve and blossom after some months of bottle age. The clay soils in the Hemel-en-Aarde Valley tend to support this latter style of Sauvignon Blanc and I believe that vintage 2005 have produced a wine that is still to emerge. The boldness on the palate of this wine attests to bigger things to come.
Perhaps the 2005 vintage was most remarkable for the natural balance presented in the grapes. Firm grape acidities meant that harvest dates waited, and picking was momentarily delayed while grapes reached adequate maturity. For most Cape growers this vintage will be remembered as particularly dry, but not entirely the case in this part of the world, as timeous rains managed to retain excellent fruit quality and support an impressive vintage.
More tropical than grassy and more delicate than overpowering; pure fruit tones and good balance – in keeping with the winemaker’s preference for riper Sauvignon Blanc flavours. Quintessentially the chosen wine for warm, summer culinary inspiration. All fruit from domain vineyards.
Clean gooseberry aromas with a touch of smoke and mineral character. Acidity in harmony with good strong mouth feel; fresh and enticing. More body than in previous vintages and its palate cleansing freshness lends itself to a range of fish and seafood dishes.
2006 Walker Bay Sauvignon blanc
Sauvignon blanc can safely be described as the Capes happiest white wine variety. It is fresh, lively with tropical qualities which offer the greatest palate pleaser for locals and visitors alike. Local sales attest to its popularity.
Vintage 2006 was characterised by less grapes which normally equates to greater wines! Evidence of this being a “better” vintage shows in the impressive length and finish on this bottling. These domain grapes arrived in wonderful condition and their clean and singularly unblemished appearance presented a great starting point for the winemaker!
Taste is slightly restrained, austere but tropical with guava on the nose which leads one slowly into a long protracted, aristocratic finish. The promise of real strong flavours unwinding, and the pleasure of the 2004 and 2005 are to be repeated. Lots of body underpinned by the heavy clay terroir of the domain vineyard help repeat the unique character of the location from year to year.
2007 Walker Bay Sauvignon blanc
Sauvignon Blanc is South Africa’s ever popular white wine. Produced in many styles ranging from strong nettle green to tropical exotic fruit. It is also the single largest selling label from the Bouchard Finlayson stable. Our style is relaxed tropically fragrant. Not abrasive and showing only moderate acidity. Traditionally more French than New World.
2007 was generous – a heat wave at the end of January threatened to impinge on quality, but the unique aspect of our close plantings and ever protective shade cover was enormously successful in defending fruit quality.
More tropical than grassy and more delicate than overpowering; pure fruit tones and excellent balance!
Essentially the chosen wine for warm summer culinary inspiration. All fruit from domain vineyards.
Immediate varietal symphony and minerally rich on the palate. Crisp, clear green apple and fig flavours lend itself to a range of fish or seafood dishes.
2008 Walker Bay Sauvignon blanc
I clearly remember my first tasting experience of Sauvignon Blanc, a Californian wine presented by a visiting American grower at the wine college in Geisenheim on the Rhine River in Germany. This was one overriding flavour being "guava" which stood out in a triumphant and commanding way. Later at the fledging Boschendal winery I managed to secure a trial batch of grapes from an old vineyard in the Paardeberg. This was thirty years ago which reflects on how Sauvignon Blanc has rapidly expanded to its present strength of being the most popular wine in the local market.
Vintage 2008 threatened to be serious poker game! This as a result of repetitive summer rains. The question was what pack of cards would finally land on our laps? The seasons weather was taunting and as the harvest drew nearer no consolement was in sight! Finally when February did arrive we managed to take advantage of the better than expected fruit. In fact the end result was massively encouraging.
Full and firm on the palate with a strong fruit melange, dominant in guava, pear, blueberry and citrus. Long and confirmed finish with every hint of spice making it ideal for early drinking.
• BLANC DE MER from 1991 - 2007
The name Blanc de Mer “ White of the Sea” says it all: a special dry white blend, best enjoyed with oysters, crustaceans and light fish dishes. Blanc de Mer is a wonderful match with Thai and mild Indian cuisine. An ideal wine as an aperitif on the patio.
Blanc de Mer has been synonymous with Bouchard Finlayson since 1991 when it was made for the first time. Originally it was only made from grapes bought in from vineyards in the Overberg production district.
1991 Blanc de Mer
The privilege of harvesting four early cultivars during the month of March can be no greater proof of the cool vineyard location from whence these grapes come. Harvested from 1st March to 20th March 1991.
Bottled October 1991.
Varietal mix : Kerner 50%; Weiser riesling 35%; Pinot gris 10%; Gewurtztraminer 5%.
80% of the grapes were harvested from a vineyard in the Elandskloof Valley, which nestles in a blind mountain valley behind the village of Villiersdorp, about one hour’s driving from Hermanus. This vineyard is situated at bout 700 metres above sea level.
The Pinot gris and Gewurtztraminer were harvested in an area called Elgin, which is best know for its excellent apples. This is also mountain country.
1992 Blanc de Mer
This vintage started on 19th February, and ended with the last of three varieties on the 18th of March. Some eighty percent of this wine is from a single grape variety grown on non-irrigated soil in the Elandskloof Valley near Villiersdorp. The twenty percent portion is a combination of a mildly Muscat type, plus a grape of traditional rosebud fragrance harvested in the apple growing area, west of Hermanus.
Peach kernels, mapped with flowery walnut and honey fragrances, enhanced by purposeful maturation “sur lie” after tactful use of traditional malolactic acid reduction. Moderately rich and concentrated, with an ever so gentle hint of residual grape sugar (4 g/l).
1994 Blanc de Mer
A stunning vintage, excellent grapes received from three different vineyard locations. 90% of the grapes were sourced in the mountains of the Elandskloof Valley behind Villiersdorp. Ripening was rapid and very early, which called for a quick response from the winery. In fact, the cellar effort was stretched to its maxim.
The bulk of the crop was harvested during the last week of February and the first week of March. An interesting aspect was the need to pick the Weisser riesling portion (23%) at 18 degree Balling after receiving the Chardonnay portion (28%) at 25 degree Balling. The Kerner portion (40%) came in at 22 degree Balling which could be considered optimum. The remaining 9% is Gewurtztraminer. The fingerprint is the same as in previous vintages, but no malolactic fermentation this time.
1995 Blanc de Mer
Once again a great vintage, with grapes harvested under near perfect conditions. Harvesting consisted of four major components coming from tow locations, namely the Hemel-en-Aarde Valley near Hermanus for Pinot blanc and 5 tons of Chardonnay. Further Chardonnay came from Elandskloof near Villiersdorp, the Kerner and Rhine riesling also coming from the valley. As happened last year, the Weisser Riesling portion was again harvested at a grape sugar of 18,5 Degree Balling. The blend is slightly altered with Pinot blanc making its first appearance. Components are as follows: Chardonnay 31,5 %; Kerner 26,5 %, Weisser riesling 22 %; Pinot blanc 13 % and Gewurtztraminer 7%.
1996 Blanc de Mer
A late vintage for most of the grapes. “Noble rot” did occur, adding wonderful complexity to the resultant pressings!
70% of the grapes come from the Elandkloof Valley behind Villiersdorp. These are all non-irrigated vines which have offered great extraction flavour during this vintage.
The grapes used in the blend of this product are in the following proportions Kerner 35%, Weisser riesling 32%, Pinot blanc 16%, Gewurtztraminer 10% and Chardonnay 7%.
1997 Blanc de Mer
A very late vintage with the last grapes being picked on 17th April. Fortunately autumn weather was mild with no rain – conditions could not have been better.
All the grapes used in this blend are from non-irrigated vines, which have offered great extraction of flavour during this vintage!
The grapes used in the blend of this product are in the following proportions: Chardonnay 35%; Rhine Riesling 29%; Kerner 16%; Gewurtztraminer 12% and Pinot blanc 8%.
1998 Blanc de Mer
A charming vintage with the last grapes being harvested during a cool late summer, providing grapes with optimum fruit ripeness and firm structure. Harvest date was middle March.
All the grapes come from non-irrigated vines, offering the traditional Blanc de Mer blend. These varietals are: Kerner which makes up half the blend while Rhine riesling, Chardonnay, Gewurtztraminer and Pinot blanc each occur in the other half.
The 1998 vintage is richer that the 1997, a reflection of the early ripening and noble rot in the Riesling and Kerner. This light-medium bodied wine offers a firm mid palate with lots of spice and tropical fruit flavours with a lingering finish.
1999 Blanc de Mer
The bulk of this vintage was harvested during the last week of March when conditions had cooled off, allowing the grapes to reach optimum ripeness while retaining their firm structure. The traditional Blanc de Mer blend is slightly altered this time with Pinot blanc giving way to Sauvignon blanc (10%) for the first time. The other cultivars are Kerner (Trollinger/Riesling) Rhine riesling, Chardonnay and Gewürztraminer. A classy, all-occasions wine.
“Highly underrated, delightful…” (John Platter’s guide)
2000 Blanc de Mer
Due to the warm summer the ripening of the bulk of this vintage was a little earlier than usual. Most of the fruit was picked during the 2nd week of March when conditions had cooled off.
This blend of Blanc de Mer is once again different, with the largest component being Weisser riesling at 30%. The balance of grape components in descending order is Kerner, Chardonnay, Gewurtztraminer and Sauvignon blanc.
With the influence of malolactic fermentation this vintage is softer on the palate than previously. It is medium bodied with lots of middle palate with a fruity after taste.
2001 Blanc de Mer
Due to the heterogeneous mix of varietals making up this blend, harvesting dates range from 8th to 24th March. Fruit was healthy and full of flavour with ideal growing condition enjoyed in the respective vineyards.
This blend of Blanc de Mer differs marginally from previous vintages with the largest component being Kerner at 39%; Weisser riesling at 27%; Pinot blanc at 14%; Sauvignon blanc 10% and Gewürztraminer at 10%.
This vintage is more austere than the previous release. It is maturing slowly and starting to show great structure with a deceptive dry finish – excellent seafood companion – particularly with oysters.
2002 Blanc de Mer
This blend accounted for a small bottling of only 8 536 bottles. The traditional presence of aromatic cultivars such as Riesling and Gewürztraminer remain a notable part of this wine, the important difference is that, for the first time, Chardonnay becomes the dominant varietal here at 42%. The rest of the make-up consists of 24% Weisser riesling, 15% Gewürztraminer, 10% Pinot blanc & 9% Kerner.
50% of the grapes come from the Elandskloof Valley, behind the village of Villiersdorp. 20% were from the Elgin region while the remaining 30%, which consists mainly of Riesling, were from the domain.
2003 Blanc de Mer
While the blend from the previous vintage was predominantly Chardonnay, this year’s mix presents the unusual situation of having Riesling as the major component at 52%. The balance is 20% Gewürztraminer, 17% Pinot blanc and 11% Chardonnay.
A significant achievement is having 70% of the blend made up from domain grapes.
2004 Blanc de Mer
This vintage represents four different grape varieties. Some mid February rains reduced the Riesling & Pinot blanc crop but in the process retained excellent fruit character, which has played handsomely into enhancing the character of this bottling.
The 40% Rhine riesling component retains a uniquely floral aspect to this label. It is supported by Pinot blanc and Chardonnay at 22% equally while the last 16% represents an inclusion of Sauvignon blanc.
Powerful but restrained. The palate is rich and creamy with a hint of green apple and melon. The finish is firm which makes the wine seem almost dry despite some residual grape sugar.
While the opportunity to enjoy as a fresh young wine exists, it will mature to offer good reward to those who are prepared to be patient!"
2005 Blanc de Mer
Traditionally Blanc de Mer has been a great companion to relaxed dining. This is perhaps because it does not have to answer to pre-ordained varietal norms. A situation which essentially makes it uncomplicated and an easy choice for those moments where the food and company simply call for a charismatic bottle.
This year’s mix is 32% Rhine riesling, 28% Sauvignon blanc, 21% Chardonnay and 19% Pinot blanc. These four varieties combine in a “ménage à quatre”, offering a kaleidoscope of flavours with citrus blossom bouquets, dominated on the palate by powerful tropical flinty peach tastes. The wine is rich and inviting. The finish is not quite dry but the palate does finish with excellent length.
The name Blanc de Mer serves to remind one of its position with seafood. Served well chilled, it is ideal with oysters, salmon and fresh line fish. While the opportunity to enjoy as a fresh young wine exists, it will mature to offer good reward to those who are prepared to be patient!
2006 Blanc de Mer
Traditionally Blanc de Mer has been a great companion to relaxed dining. This is perhaps because it does not have to answer to pre-ordained varietal norms. A situation which essentially makes it uncomplicated and an easy choice for those moments where the food and company simply call for a charismatic bottle.
This year’s mix is 38% Viognier, 32% Sauvignon Blanc, 13% Rhine Riesling, 9% Pinot blanc and 8% Chardonnay. These five varieties combined, offer a kaleidoscope of flavours with citrus blossom bouquets, dominated on the palate by powerful tropical flinty peach tastes. The wine is rich and inviting. The finish is not quite dry but the palate does finish with excellent length.
The name Blanc de Mer serves to remind one of its positions with seafood. Served well chilled, it is ideal with oysters, salmon and fresh line fish. While the opportunity to enjoy as a fresh young wine exists, it will mature to offer a good reward to those who are prepared to be patient!
2007 Blanc de Mer
Year by year the Blanc de Mer label has varied in its blend, but I have always considered this wine to require Rhine Riesling as its dominant identifying varietal. This has not always been possible but for this vintage we have managed to secure a 39% Riesling content. The floral foot print plus its fresh Riesling acidity offers an identifiable style. The rest of the blend 33% Viognier, 17% Sauvignon Blanc and 11% Chenin Blanc.
Deliciously fragrant with an inviting easy drinking style. Rich on the palate with a creamy elegance followed by hints of green apple and melon. The finish is firm which makes the wine seem almost dry despite some natural residual grape sugar.
Blanc de Mer relates to sea foods, but do not hesitate in serving at all occasions. Enjoy young or be patient and take advantage of its added complexity after four years of aging!
2007 Blanc de Mer
This vintage could at best be described as controversial. Weather dealt a mean pack of cards but fortunately good timing and many years of experience assisted in excellent results emerging in the final product.
Blanc de Mer is probably the only white blend from the Cape which predominantly has Riesling as its principal component. This being 49 % with Viognier at 22 %. The rest is Chenin Blanc 15 % and Sauvignon Blanc 12 %. The fifth component is just a small portion of Chardonnay 2 %.
This cuvee is distinguished by excellent fruit balance with no single element dominating. It is simultaneously luscious in the mouth, yet clean and refreshing on the finish. Fruit flavours dominate with kiwi, peaches, pineapple and honeysuckle presenting strong palate influence.
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BOUCHARD FINLAYSON WINERY, P.O. Box 303, HERMANUS 7200, SOUTH AFRICA
