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.
Tasting note
An enthralling nose of white peach, lime zest and granny smith apples complements a silky, coated mid-pallet that lingers in the mouth. The bright minerality typical of the Hemel-en-Aarde Valley elevates flavours of orange peel, pear and layers of fragrant jasmine. Balanced and integrated, this wine has a crisp core that speaks of a clean-cut complexity. Serve chilled and enjoy as the wine unfolds in your glass. (87% Sauvignon, 13% Semillon)
Vintage conditions
Cold and exceedingly wet conditions occurred during flowering and berry set late in 2021. The ripening season of January 2022 however, saw some of the hottest and driest conditions that have been recorded over the past seven years; the rainfall received for this period was atypically low. This allowed for a long, healthy ripening of a concentrated crop. Minimal disease pressure and dilution resulted in the production of fruit of an outstanding quality, in which full phenolic ripeness and refreshingly low natural sugar accumulation as expressed.
Vinification details
Varied picking dates stretch through a period of up to three weeks, allowing for the creation of a wine that is balanced by crisp acidity and a rich fruit profile-induced by a later ripening. A small portion of the grapes undergoes a skin-contact period, in which the backbone for a full and concentrated mouthfeel starts to form. Fruit arrives at the cellar before the heat of the afternoon and is gently crushed, destemmed and pressed. Free-run portions are fermented long and cool, followed by a lengthy lees maturation period in tank (sur-lie).
Technical Analysis
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.
Tasting note
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.
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).
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.
Tasting note
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.
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.
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.
Tasting note
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.
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.
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.
Tasting note
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.
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
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.
Tasting note
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.
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
