Technical Analysis
The Hemel-en-Aarde Valley enjoys the unique combination of soil and climate that provides the exact balance for the perfect expression of Pinot Noir.
Tasting note
A wine of substance – generously structured for the long haul. Immediately expressive succulent plum, clove and nutmeg. Well defined and concentrated black olive tapenade and cranberry tart flavours, all elegantly packaged around an ever-present kelp-like tannin. Velvety smooth finish.
Vintage conditions
Spring 2019 saw ideal weather conditions during flower and fruit set, heightening expectations for the upcoming vintage. However, hopes were soon challenged by the atypical and unstable weather presented early in the New Year. Fortunately, dry conditions set in as soon as harvest commenced, with the crop remaining healthy. Volumes recovered slightly from the light 2019 vintage and all-round, unexpectedly positive, fruit-quality was delivered to the cellar.
Vinification details
The use of whole grape bunches or clusters during fermentation, is a much discussed subject, as it plays a significant role in the general feel, as well as the aromatic composition of the eventual wine. Apart from the intended style, fruit ripeness and health determine the amount included, where 20% of this vintage was not destemmed. Following an average of 21 days on skin, the wines were delicately pressed and barrelled down to French oak for 11months maturation. Bottled in June 2021.
Technical Analysis
The Hemel-en-Aarde Valley enjoys the unique combination of soil and climate that provides the exact balance for the perfect expression of Pinot Noir.
Tasting note
Another classic example of a typical Bouchard Finlayson Galpin Peak offering. Firm and resonating with anticipation, its flavour profile is slowly unfolding where a little patience will offer a generous palate of fruits of the forest flavours and development of complex cherry and dark berry tones. Polished and lingering, it will benefit from ageing.
Vintage conditions
Vintage 2019 will long be remembered for the raging wild fire that swept across the Hemel-en-Aarde Valley on 11th 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. The reduced yield was the result of milder than normal winter temperatures. Weather conditions remained cool and relatively dry throughout February and March.
Vinification details
Vinification followed a tried and tested process of offering a three day cold soak before allowing fermentation to set in, lasting seven days. Thereafter, a patient lockdown, and in-tank process of a further seven days, allowed for the cap to enjoy an extended soak. Gentle pressing ensured the first portion of wine remained separated from the press fraction. This offered the opportunity to balance the tannin complement at a later stage. While all of this vintage enjoyed ten months in French oak barrels, a thirty percent portion received new oak.
Tasting video
With Peter Finlayson.
Technical Analysis
The Hemel-en-Aarde Valley enjoys the unique combination of soil and climate that provides the exact balance for the perfect expression of Pinot Noir.
Tasting note
Intriguing perfumed dark cherry and wild berry, with espresso-infused cinnamon spice adding to the appeal. Deftly balanced, it portrays elegance, but the tannins form neatly on a lengthy finish.
Vintage conditions
With dry summer conditions of the past few years persisting, picking commenced on the first day of February and continued intermittently for the following two weeks – an unusually long picking window. Fruit quality proved to be excellent and cropping levels were encouraging. Fortunately Bouchard Finlayson’s Hemel-en-Aarde region is blessed with a distinctive micro-climate which defied the predictors of poor expectations. The few rain showers received during the vintage was a positive experience and added to the calibre of the vintage.
Vinification details
Grapes were picked by hand and cooled overnight before being destemmed. Following fermentation by certified organic yeasts, each parcel was pressed individually and transferred to French oak barrels. After eleven months’ maturation, the final blend was assembled in tank and bottled following four months of natural clarification.
AWARDS
IWC: Silver
Tasting video
With Peter Finlayson.
Technical Analysis
The Hemel-en-Aarde Valley enjoys the unique combination of soil and climate that provides the exact balance for the perfect expression of Pinot Noir.
Tasting note
Deep in colour. A refined mouthfeel complements sour cherry, violets and a refreshingly savoury spice. Galpin Peak’s hallmark dense core is distinctly visible in this tightly woven vintage. Expect improved detail and layered complexity as the wine matures.
Vintage conditions
Similar to the 2016 vintage, a voluminous crop set following ideal flowering conditions. During veraison, strict discipline was required to remove late developing bunches – a practice known as green harvesting, 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
Minor cellar alterations offered an additional layer of sorting to be implemented with the aim of preserving only the very best material. Each vineyard parcel was lightly crushed into separate vessels for fermentation, receiving varying amounts of whole cluster. Once alcoholic fermentation was completed and averaging 17 days on skins, each parcel was pressed individually and transferred to French oak. After 11 months, the final blend was assembled in tank and bottled following 5 months’ natural clarification.
AWARDS
IWSC 2019: Silver
Technical Analysis
The Hemel-en-Aarde Valley enjoys the unique combination of soil and climate that provides the exact balance for the perfect expression of Pinot Noir.
Tasting note
First impressions are an earthiness on the nose, followed by excellent colour and bold palate complexity. Dark red fruit with a savoury mixture of cherries, plums and cinnamon drifting into an extended palate feel.
Vintage conditions
Not every vintage presents the chosen balance of grapes and 2016 turned out to be a vintage where our decision making became all important! Much of the harvest presented itself with too much crop which meant for serious selection and resulted in only the best ferments being considered for bottling.
Vinification details
An abundance of grapes this vintage allowed the opportunity to explore fresh ideas in terms of different fermentation processes, with some ferments containing greater amounts of whole bunch components. The estate’s normal practice of an initial cold soak and three weeks of maceration and fermentation followed by natural malolactic fermentation all proceeded successfully. Eleven months in French oak barrels contributed to a delicious wine.
AWARDS
IWC 2018: Gold and Trophies 'Best South African Red Wine' and 'Best South African Pinot Noir'
JamesSuckling.com: 94 pts
Tim Atkin MW: 94 pts
IWSC 2018: Silver Outstanding
Drinks Business Pinot Noir Masters 2018: Silver
