BOUCHARD FINLAYSON CROCODILE CHARD 2019

£17.89

Hermanus. A classic cool climate chardonnay with voluptuos fruit, harmonious oak and fantastic, elegant length.

30 in stock

SKU: 1002 Categories: ,

Description

A classically snappy (get it?) cool climate chardonnay with voluptuos fruit of lemon, white peach, gooseberry and orange, harmonious oak and fantastic, elegant length.

 

GRAPE Chardonnay CLOSURE Cork
REGION Hemel En Aard VEGETARIAN Yes
VINTAGE 2019 VEGAN Yes
ABV 13.5% 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

Vintage conditions
Vintage 2019 will long be remembered for the raging wild fire that swept across the Hemel-en-Aarde Valley on the 11th January – less than three weeks before the first grapes were picked. Bouchard were fortunate not to be majorly impacted and brought in a healthy, yet slightly lighter crop. The reduced yield being the result of milder than normal winter temperatures. Weather conditions remained cool and relatively dry throughout February and March.

Vinification details
Bunches are added to the press intact and the juices extracted from the berries by long and gentle pressing, yielding more clarity and flavour complexities. Fermentation occurs in oak barrels varying in age between new and fifth fill and typically lasts for a week. Thereafter, depending on vintage needs, a proportion of the barrels are prevented from completing malo-lactic fermentation, thus retaining palate freshness and gaining fruit focus. The final blend is racked from barrel following eight months maturation without any stirring of the lees and bottled with a light filtration.

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