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BOUCHARD FINLAYSON HANNIBAL 2019

£25.99

Hermanus. Velvety and aromatic with rich concentrated fruit and easy integrated tannins.

7 in stock

SKU: 01135 Categories: ,

Description

Velvety and aromatic with rich concentrated fruit and easy integrated tannins. Extraordinary wine. The colour is marvellously crimson and bright. The composition is a blend of 42% Sangiovese, 17% Nebbiolo, 15% Pinot Noir, 12% Shiraz, 7% Mourvèdre and 7% Barbera. Very, very interesting as Inspector Cluseau used to say.

 

GRAPE Sangiovese, Nebbiolo, Pinot Noir, Shiraz, Mourvedre, Barbera CLOSURE Cork
REGION Hemel En Aard VEGETARIAN Yes
VINTAGE 2018 VEGAN Yes
ABV 14% 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

Once each vineyard is picked, cooled, sorted and transferred to various fermentation vessels, fermentation is activated by the addition of a yeast culture. In this case, originating from an organic Stellenbosch vineyard, offering expression and individuality to each parcel. After spending a minimum of two weeks on skins, each batch was pressed and transferred to French oak, 24% of which were new. Following nearly a year in barrel, a final blend was reached via numerous representative tasting samples. This blend was transferred to tank and bottled following a two month resting period.

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