BOUCHARD FINLAYSON SAUVIGNON 2020/21

£15.75

Hermanus. Lovely and aromatic with rich fig, lemon zest and passion fruit, . Blend of 86% sauvignon blanc and 14% Semillon. Vegan.

29 in stock

SKU: 00450 Categories: ,

Description

The nose is notably lively and aromatic with rich fig, lemon zest and passion fruit. The palate is gentle with a creamy blanket of ripe structured fruit.

 

GRAPE Sauvignon, Semillon CLOSURE Screwtop
REGION Walker Bay VEGETARIAN Yes
VINTAGE 2020 VEGAN Yes
ABV 13% ORGANIC No

 

DRY     *________|________|________|________|     SWEET

LIGHT     |________|________*________|________|     FULL BODIED

NO OAK     *________|________|________|________|     OAKY

 

 

Additional information

Bouchard Finlayson

Bouchard Finlayson is a top class, internationally-renowned estate situated in Walker Bay, mid-way between Cape Point and Cape Agulhas (the most southerly tip of Africa). The climate is largely influenced by the nearby cold Atlantic Ocean rendering it one of the coolest wine-growing areas in the Cape. The Hemel-en-Aarde valley, home to Bouchard Finlayson, is surrounded and sheltered by a mountain barrier, formed by Galpin Peak (810 metres) and the Tower of Babel (1200 metres), which traps the cloud cover and moisture brought in from the sea by the prevailing wind.

The estate is committed to conservation and sustainable farming, and they strongly believe their BWI membership sets them apart from other winemaking regions in the world. BWI (Biodiversity and Wine Initiative) is a partnership between the South African wine industry and the conservation sector, aimed at protecting the Cape’s rich floral kingdom. To this end, only 19ha of their most precious resource – the land – is under vine in order to preserve the natural indigenous fynbos (a valuable ecosystem).

Production

Vinification details
Picking was done manually and restricted to the cooler morning hours. As soon as the grapes were delivered to the cellar, they were crushed, destemmed and lightly pressed. Following a long, cool fermentation, textural development was encouraged by a significant period of maturation on lees (sur lie).

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