Peter Finlayson, founder and cellarmaster of Bouchard Finlayson in the Hemel-en-Aarde valley recently released the 2016 vintages of the two wines for which he is most renowned.
From his dozen hectares of pinot noir he regularly crafts a cultivar champion that attracts local and international acclaim, and the 2016 Galpin Peak pinot noir proves the point, having already claimed two trophies in the 2018 International Wine Challenge, being best South African pinot noir and best South African red wine.
The varietal is known as being one of the trickiest with which to work, and the 2016 harvest was not the easiest, offering twin challenges that Finlayson no doubt relished. Pinots can often be difficult to pin down when writing about them as they present seemingly diametrically opposed characteristics – earthy yet delicate, rich in fruit yet savoury on the palate. And yes, the new vintage offers all those and more: as usual, it’s a complex wine where dark fruit and a little spice is balanced by the backbone provided by 11 months in French oak. It’s particularly expressive of its fine viticultural terroir and will benefit from several years of cellaring. Those who choose to enjoy it this winter could find it complements classic Occidental cuisine such duck with cherries, or beef casserole and mild cheese better than fare that is highly spiced or fiery. Alcohol levels of 14% are unobtrusive and the wine sells for R355 from the cellar .
To flavours of Italy now, and the 18th vintage of Hannibal, a hugely popular blend where Finlayson combines a varying number and variety of mostly Italian cultivars to produce a wine that sings of Tuscan reds enhancing al fresco fare at a long table... As one expects there’s fruit including olive and prominent tannins although tempered somewhat by the inclusion of some pinot and shiraz – the lineup is 45% sangiovese, 18% pinot noir, 15% nebbiolo, 12% shiraz, 7% mourvèdre finished with splashes of barbera. Moderate alcohol levels are held at 13,5% . Another wine to squirrel away for a few years then unearth and savour even further. It costs R309 from the cellar.