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Light, lifted and elegant.

IWC 2021

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Walker Bay Sauvignon Blanc, Bouchard Finlayson

Bouchard Finlayson's geographic location, lying within five kilometres of the cool Atlantic Ocean, offers the most ideal climate of the Cape for Sauvignon Blanc.

Now bottled under screwcap to capture fresh vibrancy and minimise bottle variation, the wine shows tangy apple, fig and pineapple fruit flavours. An approachable nature and silky texture, with wet stone elements adding to overall complexity. Serve chilled and enjoy as the wine unfolds in your glass. A blend of 88.5% Sauvignon Blanc, 11.5% Semillon.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

1.9 g/L

pH

3.13

ACIDITY

6.7 g/L

ORIGIN

South Africa

WINEMAKER

Chris Albrecht

VARIETY

Sauvignon Blanc

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Hemel-en-Aarde Valley

VEGETARIAN

Yes

VEGAN

Yes

Vinification details

Picking was done manually and restricted to the cooler morning hours. As soon as the grapes were delivered to the cellar, they were crushed, destemmed and lightly pressed. Following a long, cool fermentation, textural development was encouraged by a significant period of maturation on lees (sur lie).

Awards

DWWA: Silver
IWC: Silver

Green credentials

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

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Walker Bay Sauvignon Blanc, Bouchard Finlayson

Bouchard Finlayson's geographic location, lying within five kilometres of the cool Atlantic Ocean, offers the most ideal climate of the Cape for Sauvignon Blanc.

Excluding press fractions from this cuvée has increased its focus and sophistication. Detailed layers of fig, grapefruit, passionfruit and a touch of lemon curd, delivered by a juicy, unassertive acidity and complemented by a noteworthy Hemel-en-Aarde salinity. 86% Sauvignon Blanc, 14% Semillon.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

1.3 g/L

pH

3.10

ACIDITY

6.5 g/L

ORIGIN

South Africa

WINEMAKER

Chris Albrecht

VARIETY

Sauvignon Blanc/Semillon

FINED USING

Milk

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Hemel-en-Aarde Valley, Walker Bay

VEGETARIAN

Yes

VEGAN

No

Vintage conditions

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

Vinification details

Grapes were picked over a three week period, taking full benefit of the Sauvignon Blanc ripening spectrum, and crushed as soon as they arrived from the vineyards. Following pressing and clarification through cold settling, the juice was fermented with a combination of yeast strains to further amplify the flavour diversity. The contribution made by Semillon was increased to 14%, which smooths out the edges and will positively influence the wine’s ability to age.

Awards

Platter: 4*

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

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Walker Bay Sauvignon Blanc, Bouchard Finlayson

Bouchard Finlayson's geographic location, lying within five kilometres of the cool Atlantic Ocean, offers the most ideal climate of the Cape for Sauvignon Blanc.

Early bottling has helped capture the fermentation esters and early aromatics which have become a hallmark of Walker Bay Sauvignon Blanc. The nose is fragrant and the palate portrays rich tropical fruit tones of guava and lychee. The wine is crisp, creamy, and lingering with a harmonious finish.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

2.2 g/L

pH

3.33

ACIDITY

6.2 g/L

ORIGIN

South Africa

WINEMAKER

Chris Albrecht

VARIETY

Sauvignon Blanc

HARVEST DATE

February 2018

FINED USING

Milk

MALOLACTIC FERMENTATION

No

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Hemel-en-Aarde Valley, Walker Bay

VEGETARIAN

Yes

VEGAN

No

Vintage conditions

Vintage 2018 commenced on 8th February. Fruit quality proved to be excellent and cropping levels were encouraging, in spite of drought conditions being the talk of the day. Fortunately the Hemel-en-Aarde region enjoys a distinctive micro-climate and was able to mitigate the conditions experienced elsewhere. The few rain showers experienced during the vintage added to the calibre of the vintage.

Vinification details

20% of the grapes harvested received 12 hours of skin contact to exaggerate the flavour components and boost the structure of the final wine. The balance received immediate crushing and full extraction of fresh, free run juice off the press. This contributes the floral and tropical tones for which Walker Bay Sauvignon Blanc is known. Once fermentation is complete the wine was allowed to remain on its primary lees until close to bottling.

Awards

Tim Atkin MW: 90 pts
DWWA: Silver
IWC: Silver

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

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Walker Bay Sauvignon Blanc, Bouchard Finlayson

Bouchard Finlayson's geographic location, lying within five kilometres of the cool Atlantic Ocean, offers the most ideal climate of the Cape for Sauvignon Blanc.

Full and firm on the palate with notable guava, pear and citrusy raspberry tones. The finish is long and lingering with strong mineral undertones followed by a hint of spice. Vibrant and inviting.

Technical analysis

ALCOHOL

13.4 %

RESIDUAL SUGAR

6.1 g/L

pH

3.30

ACIDITY

1.7 g/L

ORIGIN

South Africa

WINEMAKER

Peter Finlayson

VARIETY

Sauvignon Blanc

MALOLACTIC FERMENTATION

No

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Hemel-en-Aarde Valley, Walker Bay

Vintage conditions

2017 has proved to be a more than respectable vintage, reflecting dryer conditions with corresponding firm and healthy fruit. Concentration is arguably the characteristic signature of this harvest where fuller bodied wines can be expected. Early harvesting of a relatively small crop ensured that the grapes were gathered quickly and winemaking pressures were soon over.

Vinification details

Whole bunch pressing to dryness assisted in capturing the most from the skins of the grapes, which emboldens the composition of this wine. Fermentation took place in tank at a controlled temperature for three weeks with early bottling in mind to retain the maximum fermentation bouquet for added fruit flavour. A small portion of the crush was offered 24-hour skin contact to ameliorate the structure of the wine and enhance the Sauvignon character. All derived from estate fruit.

Awards

IWSC 2018: Silver

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

Download full size images

Walker Bay Sauvignon Blanc, Bouchard Finlayson

Bouchard Finlayson's geographic location, lying within five kilometres of the cool Atlantic Ocean, offers the most ideal climate of the Cape for Sauvignon Blanc.

Traditionally fragrant, expressing tropical tones of pineapple and passion fruit with hints of lychee and guava. This is firm and crisp with a pronounced texture profile, excellent balance and the potential to age well.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

1.3 g/L

pH

3.33

ACIDITY

5.5 g/L

ORIGIN

South Africa

WINEMAKER

Peter Finlayson

VARIETY

Sauvignon Blanc

HARVEST DATE

February 2016

FINED USING

Bentonite

MALOLACTIC FERMENTATION

No

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Hemel-en-Aarde Valley, Walker Bay

Vintage conditions

A generous vintage with limited wet conditions. Fruit was excellent and very little sorting was required. The vintage commenced early in February where healthy conditions allowed for rapid picking with a good opportunity to capitalise on capturing the best moment to bring the fruit into the cellar.

Vinification details

In order to achieve maximum flavour at pressing, Bouchard Finlayson implemented juice extraction to the point of dryness from crushed whole bunches which were pumped directly into the press. A portion of the pickings were also left overnight to enjoy the benefit of skin contact. Once the must was clarified, a selected yeast was inoculated and the resulting fermentation temperatures were strictly controlled while the yeast performance was monitored to ensure that no extraneous odours were allowed to develop. The fresh wine was left to enjoy added flavours from being left on the primary lees for six months.

Awards

IWC 2017: Silver
JamesSuckling.com: 90 pts

Green credentials

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

 

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The palate is well balanced with good weight in the mouth, and touches of melon and grapefruit with a fine line of acidity on the easy-going finish.

eRobertParker.com

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Walker Bay Sauvignon Blanc, Bouchard Finlayson

Bouchard Finlayson's geographic location, lying within five kilometres of the cool Atlantic Ocean, offers the most ideal climate of the Cape for Sauvignon Blanc.

A great balance has been achieved between fruit maturity and accommodating acid harmony in this wine. Flavours of tropical perfumes, gooseberry, lychee, green fig and herbaceousness captured over layers of creamy minerality. More tropical than grassy and expected to age well!

Technical analysis

ALCOHOL

13.5 %

RESIDUAL SUGAR

1.3 g/L

pH

3.33

ACIDITY

6.5 g/L

ORIGIN

South Africa

WINEMAKER

Peter Finlayson

VARIETY

Sauvignon Blanc

FINED USING

Bentonite

MALOLACTIC FERMENTATION

No

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Walker Bay

Vintage conditions

Vintage 2015 has distinguished itself as a stellar event. A rain-free summer presented an opportunity to capture near perfect, finely flavoured fruit of outstanding quality.

Vinification details

Components are fermented and matured for a minimum of 5 months on gross lees in stainless steel tanks prior to preparation for bottling. Malolactic fermentation is suppressed to retain freshness and vibrancy.

Awards

Platter: 4*

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