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Bouchard Finlayson Hannibal 2019

That eclectic, well travelled Uncle. A symphony of flavours.
Sangiovese, Nebbiolo, Pinot Noir (Pinot Nero), Syrah (Shiraz), Mourvèdre (Monastrell, Mataro), and Barbera
  • $85.00

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Red Fruit, Black Fruit, and Floral, Leather / Earthy and Sweet Spice

BODY: Medium +
Very Dry
Medium +
Pronounced (12-14%)

Origin: Cape South Coast (Hermanus, Elgin, Walker Bay & More), South Africa

Grape Varietals:
Sangiovese, Nebbiolo, Pinot Noir (Pinot Nero), Syrah (Shiraz), Mourvèdre (Monastrell, Mataro), and Barbera

Vegan Friendly

Maturation: Oak Barrels


Pair with an aubergine and mozzarella bake, Chevre cheese, or red meats.

Sio ba, Lechon, Peking duck skin burger


Bouchard Finlayson Hannibal 2019

Grape varietals & region: Bouchard Finalyson Hannibal is an eclectic mix, a symphony of flavours. From Bouchard Finlayson in Hemel en Aarde Valley, the blend for this wine comprises 39% Sangiovese, 18% Pinot Noir, 17% Shiraz, 15% Nebbiolo, 5% Mourvèdre and 5% Barbera. 

The birth of Hannibal dates back to Bouchard Finlayson's importing of the first Sangiovese and Nebbiolo vines into South Africa in 1989. After 12 years, the bottling of the first vintage was released in December 2001. The name Hannibal was adopted as a symbolic expression of the role played by the African elephant in linking the wine lands of France and Italy 2000 years ago under the command of the conquering Carthaginian general.

Taste profile: Rich, fruity and smooth. The nose offers aromas of stewed plum and cherry compote, with a saline edge and touch of clean leather. Vanilla and spicy tones overlay a gentle leather structure, supporting the generous dark plum, black cherry, cranberry and wild dark forest berry flavours. On the palate, round tannins, a lively acidity and dry mouthfeel create a well-balanced and exceptional drinking experience. Approachable yet complex, Bouchard Finlayson Hannibal will age exceptionally well in the years to come.

Winemaking process: The grapes were manually harvested from the estate's vineyards and chilled overnight to preserve fruit quality. Each grape variety goes through crushing and fermentation separately, with some components macerating up to 20 days on skins. After fermentation, the young wines were transferred to traditional French oak barrels where secondary fermentation was completed. The final blend is complete after many days of mixing and tasting to find a superior combination