Home / Wines / Hannibal, Bouchard Finlayson

Bouchard Finlayson

This is a lovely wine: spicy, herbal and delicately oaked with tobacco, tar and red cherry flavours.

Tim Atkin MW

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Bouchard Finlayson's Hannibal blend was originally prompted by the classic taste and palate of Italian varieties: Sangiovese and Nebbiolo.

A classic Hannibal vintage, sporting cherry and plum compote aromas, a saline edge and clean leather adding depth of flavour. The entry is subtle, offering rounded yet notable tannins, building towards the finish and interspersed with bright freshness. A blend of 39% Sangiovese, 18% Pinot Noir, 18% Shiraz, 15% Nebbiolo, 5% Mourvédre and 5% Barbera.

Technical analysis

ALCOHOL

14.0 %

RESIDUAL SUGAR

2.5 g/L

pH

3.54

ACIDITY

5.9 g/L

ORIGIN

South Africa

WINEMAKER

Chris Albrecht

VARIETY

Red Blend

SULPHUR

Total: 70

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Hemel-en-Aarde Valley, Walker Bay

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

This vintage saw two Italians assist with harvest on their internship, which Bouchard Finlayson believe particularly benefited the Hannibal. As with the early ripening varietals, an abundant crop set, requiring strict discipline in removing late developing bunches, leaving a balanced and prospectively superb crop. Apart from the rejuvenating 2 inches of rain that fell a week prior to the first picking date, cool and dry conditions prevailed throughout harvest, allowing for a healthy and leisurely ripening.

Vinification details

Each batch of grapes was crushed and fermented separately, with some components macerating up to 20 days on skins. After fermentation the young wines were transferred to traditional French oak barrels where secondary fermentation was completed.

Awards

Tim Atkin MW: 93 pts
Platter: 4.5*

Green credentials

A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.

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... one of the most individual wines in the Cape. Tuscany meets Piedmont meets Burgundy with some New World fruit sweetness.

Tim Atkin MW

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Bouchard Finlayson's Hannibal blend was originally prompted by the classic taste and palate of Italian varieties: Sangiovese and Nebbiolo.

This vintage is fresh and alive with a characteristic Italian mouthfeel reflecting fruity complexity. Olive and redcurrant flavours combine with cranberry to result in a lingering finish and complex mouthfeel.

Technical analysis

ALCOHOL

13.6 %

RESIDUAL SUGAR

1.9 g/L

pH

3.48

ACIDITY

5.7 g/L

ORIGIN

South Africa

VARIETY

Red Blend

HARVEST DATE

March 2016

TIME IN OAK

12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Hemel-en-Aarde Valley, Walker Bay

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

Apart from the Pinot noir, the balance of the varieties in this blend were harvested towards the end of the vintage at Bouchard Finlayson. By this time, which was the middle of March, conditions were dry and ripening became delayed. Overall conditions were very good and patience was required before committing to harvest.

Vinification details

Harvesting into single layer boxes ensured that grapes arrived at the cellar in prime condition. Each batch of grapes was crushed and fermented separately with long, slow ferments encouraged. After fermentation the young wines were transferred to traditional French oak barrels for 12 months where secondary fermentation took place.

Awards

JamesSuckling.com: 94 pts
Tim Atkin MW: 91 pts
IWSC 2018: Silver
IWC 2018: Silver

Green credentials

A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.

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Floral, sappy and savoury, with a pale colour that belies its tannic grip, like a cross between a Brunello and a Barolo. Always intriguing.

Tim Atkin MW

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Bouchard Finlayson's Hannibal blend was originally prompted by the classic taste and palate of Italian varieties: Sangiovese and Nebbiolo.

Bright fruit with firm acidity provide a taut wine with more than adequate tannin structure. Flavours are rich black plum with strawberry undertones followed by subtle hints of French oak barrel maturation. A blend of 46% Sangiovese, 18% Pinot Noir, 16% Nebbiolo, 11% Shiraz, 5% Barbera and 4% Mourvèdre.

Technical analysis

ALCOHOL

14.1 %

RESIDUAL SUGAR

2.4 g/L

pH

3.55

ACIDITY

6.1 g/L

ORIGIN

South Africa

WINEMAKER

Peter Finlayson

VARIETY

Red Blend

TIME IN OAK

16 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Walker Bay

Vintage conditions

2015 was an early vintage with an exemplary personality. The crop was rewarding with superb fruit all adding handsomely to the promise of a stunning wine!

Vinification details

Grapes were harvested in individual parcels, depending on site and variety, before being crushed and destemmed to soak and ferment for up to two weeks. Each variety enjoyed separate barrel maturation for up to 16 months prior to extraction from barrels for final blending before bottling.

Awards

Tim Atkin MW: 92 pts
JamesSuckling.com: 92 pts

Green credentials

A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.

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This might be the best Hannibal that I have tasted.

Neal Martin, eRobertParker.com

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Bouchard Finlayson's Hannibal blend was originally prompted by the classic taste and palate of Italian varieties: Sangiovese and Nebbiolo.

Surprisingly accessible and arguably the earliest drinking version of Hannibal to date. Medium bodied, spicy tones overlay a gentle silky, 'leather feel' back palate, which is emphasised by olive, black cherry and cranberry laced flavours. A blend of 33% Sangiovese, 22% Pinot Noir, 18% Shiraz, 17% Nebbiolo, 6% Mourvèdre, 4% Barbera.

Technical analysis

ALCOHOL

14.0 %

RESIDUAL SUGAR

1.7 g/L

pH

3.52

ACIDITY

6.0 g/L

ORIGIN

South Africa

WINEMAKER

Peter Finlayson

VARIETY

Red Blend

TIME IN OAK

13 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Walker Bay

Vintage conditions

The rainfall from October 2013 to March 2014 amounted to 610 mm, usually the quantity of rain expected annually. In spite of this difficulty the end result has been impressive and once again harvesting was late but fruit was of a good quality.

Vinification details

The careful collection and sorting of the fruit was required and the Sangiovese crop was small. Components were fermented separately in stainless steel tanks and then transferred to barrel where secondary malolactic fermentation took place in French oak barrels. The various varieties matured for a total of 13 months with a 16% new wood complement before being blended and bottled.

Awards

IWSC 2016: Silver
Tim Atkin MW: 92 pts
eRobertParker.com: 91 pts

Green credentials

A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.

 

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What a cool red. Complex and firm with brightness and finesse. Full to medium body, ultra-fine tannins and a long, long finish. Hints of vanilla and spice.

James Suckling

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Bouchard Finlayson's Hannibal blend was originally prompted by the classic taste and palate of Italian varieties: Sangiovese and Nebbiolo.

Superbly smooth with lots of leather, ending in a harmonious velvety finish. Flavours of wild berries, black cherry, and spicy plum all combine to present this delicious wine. A blend of 52% Sangiovese, 17% Pinot Noir, 15% Nebbiolo, 8% Mourvèdre, 6% Shiraz and 2% Barbera.

Technical analysis

ALCOHOL

14.6 %

RESIDUAL SUGAR

1.4 g/L

pH

3.59

ACIDITY

5.5 g/L

ORIGIN

South Africa

WINEMAKER

Peter Finlayson

VARIETY

Red Blend

TIME IN OAK

13 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

Magnum

REGION

Walker Bay

Vintage conditions

One of the most significant features of 2013 was the unusually long winter of 2012 with the added challenge of a very wet October month. While this may sound adverse, it was in fact a very ‘appropriate’ scenario because worldwide quality wine production is synonymous with marginal but cool climate conditions.

Vinification details

Components were fermented separately in stainless steel tanks before being transferred to barrel where secondary malolactic fermentation took place in French oak barrels. Matured for a total of 13 months with a 16% new wood complement.

Awards

Decanter 2015: Silver
Tim Atkin MW: 91 pts
JamesSuckling.com: 92 pts
Platter: 4.5*

Green credentials

A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss