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A roundup of reviews and awards

Wine being poured into a glass

A selection of notable reviews and awards captured over the last month


We are delighted for our many winemakers as the Decanter World Wine Awards were announced in July, as they achieved 4 gold Medals and 24 silvers full details here 

Bouchard Finlayson winemaker, Chris Albrecht, has been featured in Square Mile magazine this month as a ‘Taste Maker’. The Q & A covers a range of topics, including his first experience of wine, his favourite Bouchard Finlayson cuvée, discussions on the 2021 harvest and his death row bottle!  Read the interview

Meanwhile, in Condé Nast Traveller, digital editor Olivia Morelli chose Bouchard Finlayson among her ‘what we’re buying’ as part of their feature ‘What the editors are loving right now’. To read the full articles 

The August edition of Decanter Magazine features an article on the Adelaide Hills by David Sly. No report on the Adelaide Hills would be complete without a mention of Bird in Hand. He names them one of the region’s top producers of Shiraz, and he has awarded an incredible 97 points to their 2018  Syrah.

Joe Czerwinski writing for Wine Advocate, has reviewed a number of Escarpment wines, including their latest release single vineyard Pinot Noirs, in his ‘New Zealand: Part 2 – Mostly Not Marlborough’ article. Some Top scores for the 2019 single vineyard Pinot Noirs – which are due to arrive into UK by September.

Writing for, Greg Sherwood MW has described Glenelly’s flagship wine, Lady May, a ‘Cape legend in the making‘. He tasted the 2015 vintage alongside the unreleased 2016 and 2017 vintages, click to read the notes. 

…and Rebecca Gibb MW writing for March 2021 awards 95 points and has this to say about the 2019 Greystone Pinot Noir Vineyard Ferment ‘The 2019 Pinot Noir Vineyard Ferment is literally made in the vineyard; the fermentation takes place among the vines, and the result is fragrant, pure and poised. This is the fourth such release from Greystone, and it has many layers of aromatic intrigue, from pretty red cherry coulis and floral notes to fennel and gamey characters. It offers excellent depth and fruit concentration but retains a sense of transparency and freshness. Although the wine spent 15 months maturing in oak barrels, the newest wood was third-fill, thus there’s very little oak in evidence on the nose or palate, allowing the fruit to shine. The tannins are mouth-coating and display a fine chalky texture on the lengthy finish. A sensitively made, unadulterated expression of Pinot Noir. Un-fined and unfiltered with 20% whole bunch incorporated.’