Bouchard Finlayson Blanc de Mer

BOUC025
Blanc de Mer is an unusual blend from the Cape where Riesling is virtually unknown as a blending partner. The name Blanc de Mer translates as "white of the sea". Inspired by the estate's close proximity to the coastal town Hermanus where the Southern Right whales come to calve during the months of late winter towards the end of of spring.
Type:
Vintage:
2019
Size:
75cl
Main Grape:
Grape Mix:
60% Riesling, 20% Viognier, 13% Chardonnay, 5% Sauvignon Blanc, 2% Semillon
Genre:
Style:
Dry
ABV:
13.1%
Producer:
Region:
Country:
South Africa
Body:
Rich, rounded and full flavoured
Drinking Window:
Drink now through to 2021
Closure Type:
Cork
Icon Sale
£11.99
Usual Price £12.49
|
Save £0.50
 

Bouchard Finlayson

Situated in South Africa’s Walker Bay, Bouchard Finlayson finds itself in one of the coolest wine-growing areas of the Cape. Here, Chardonnay and Pinot Noir prevail in the experienced hands of winemaker Peter Finlayson. A broad range of aromatic varietals complement and bolster the Bouchard Finlayson portfolio, indeed Hannibal is one of South Africa’s most unique (and awarded) red blends. A 5 Star Platter rating for their Galpin Peak Pinot Noir has anchored the estate at the very forefront of South African Pinot.

Tasting Notes

"A fountain of flowery aromas alerts first impression success! The taste is characterised by hints of quince, apricot and almonds with a comforting creamy middle and a bold seamless surround. Fresh and vibrant, with a convincing strength and quality finish". (Ref: Bouchard Finlayson).

Food Matches

A wine for all year round. A fabulous accompaniment to summer salads, salmon, sushi, oysters and white cheese.

Vinification

The Riesling grape offers a solid frame to this blend where its content is 60% of the cuvée. This noble white wine variety is an unusual contribution to a Cape white blend but it does assist in establishing a singular personality to the wine. Add to this a 20% Viognier component and its exclusivity profile is further enhanced. The grapes were pressed whole bunch and clear juice was fermented cold where the eventual wine was left to evolve on the primary lees until blended and prepared for bottling.