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Bouchard
Finlayson
Walker Bay,
Hemel-en-Aarde valley, South Africa
Bouchard Finlayson... Transport your imagination to the Southern
point of Africa, to a valley named Hemel-en-Aarde (Heaven and Earth) framed by
old carpeted mountains, a stones throw from the sea with frost free, soft,
beneficial weather and the most perfect rugged vineyard
soils...
Bouchard Finlayson vineyard and winery, a small cellar
dedicated to the making of Pinot Noir, Chardonnay and Sauvignon Blanc wines of
outstanding quality, established itself in the Hemel-en-Aarde valley in 1989.
The vineyard is positioned 34° S and 19° E, in the wine ward of Walker
Bay, 1 and 1/2 hours drive from Cape Town. The 160-hectare property currently
has 16 hectares under vine; the rest is mountain land, covered by indigenous
Fynbos flora of the Western Cape.
Terroir:
Bouchard
Finlayson is situated in the wine ward of Walker Bay, mid way between Cape
Point (Cape Town) and Cape Agulhas (the most southerly tip of Africa). The
climate of Walker Bay is largely influenced by the nearby, cold Atlantic Ocean
rendering it one of the coolest wine growing areas in the Cape. The
Hemel-en-Aarde valley, home to Bouchard Finlayson, is central to Walker Bay.
The valley is surrounded and sheltered by a mountain barrier, formed by Galpin
Peak (810 meters) and the Tower of Babel (1200 meters), which traps the cloud
cover and moisture brought in from the sea by the prevailing wind. Summer
conditions are consequently warm rather than hot, and winter conditions are
mild and frost-free.
The soil of Hemel-en-Aarde Valley is predominantly
Malmesbury Shale (a duplex structure). The top layer consists of a mixture of
clay (15-30%) and gravel (ironstone and granite particles) and the lower layer
is clay shale, which secures a source of moisture.
Vines are planted on
gentle slopes in a north-south direction, which facilitates the daily travel of
sunlight from east to west ensuring equitable sunlight exposure.
The
Vineyards:
Bouchard Finlayson's vineyards are planted predominantly to
Pinot noir, the grape variety ideally suited to the clay shale terroir of the
valley. In addition to Pinot noir there are white varieties such as Sauvignon
blanc and Chardonnay, which are planted on the deeper soils.
Vineyard
practices have been based on the Burgundian principle of high-density plantings
with low yields. The result is a greater surface area of leaf exposure per
hectare and restricted root growth, which ensures greater concentration of
fruit extract. Most of the pruning is on a double Guyot system. “Green
harvesting” is practised annually; approximately 35% of the green fruit is
removed, allowing the remaining 65% to ameliorate greater flavour
concentration. Grapes are harvested by hand, and more than one pass through the
same vineyard is not uncommon.
While the selective planting of vines
continues, so does the policy of purchasing grapes from quality producers in
the area. One such contracted vineyard is the Kaaimansgat (Crocodiles lair)
vineyard. This is a unique vineyard site in a blind valley, high in the Cape
Coastal mountains. Chardonnay grapes are grown on non-irrigated slopes at 700
meters elevation in very cool conditions, consistently delivering grapes of
superior quality.
The Winemaker:
Bouchard Finlayson winemaker,
Peter Finlayson, is a graduate oenologist from Stellenbosch University. He
furthered his studies at Geisenheim in the Rheingau in 1975. A period (between
1976 and 1979) at the fledgling Boschendal winery was followed by the challenge
of setting up and running the first winery in the Hemel-en-Aarde valley. His
success at this cellar became legendary culminating in the 1989 Diners Club
Winemaker of the Year Award for his achievements with the Pinot noir
grape.
Peter is committed to raising the standards of his award winning
wines. Many study trips to Burgundy have ensured that valuable friendships have
been kindled with associates such as Paul Bouchard and Bruno Lorenzen. These
contacts have spawned a web of knowledge, which can only be measured in the
pleasure enjoyed from the product of Peter’s winemaking.
The
Winery:
The winery, featured on the distinctive Bouchard Finlayson
label, is a breakaway from tradition. The Cape feel is maintained by the thatch
roof and the wide veranda, which both serve as practical features - the former
provides natural insulation, while the latter assists in keeping the afternoon
sun off the building walls. Under new ownership the winery is being
upgraded.
The production cellar is a practical combination of stainless
steel and concrete tanks and the charm continues into the maturation cellar,
built into the hillside, which features attractive arches and a natural earth
floor. Bottled wine storage and maturation cellars are temperature controlled
to ensure wines develop under ideal conditions.
The current range of
wine is offered for sampling in a tasting facility adjacent to the maturation
cellar, visitors are encouraged to experience the wine and the cellar at their
own leisure.
Total annual production is approximately 15,000 cases.
More information (Click on
links):
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