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Bouchard Finlayson Hannibal 2018

That eclectic, well travelled Uncle. A symphony of flavours.
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  • $85.00

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Primary Notes:

Secondary Notes: Vanilla

Tertiary Notes:

Body:

Dryness: Very Dry

Acidity: Medium

Tannin:

Alcohol (%):

Origin: Walker Bay, South Africa

Maker: Bouchard Finlayson

Grape: Sangiovese Blend

Fermentation: Organic, Biodynamic, Vegan Slight Wood

Awards:

Decanting:

Serving Temperature: Best served between 16–18 degrees.

Asian Food Pairing: Sio ba, Lechon, Peking duck skin burger

Western Food Pairing: Pair with an aubergine and mozzarella bake, chevre cheese, or red meats.

Description

Bouchard Finlayson Hannibal 2018

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.

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.

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.

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.

Enjoy this video and hear from Peter Finlayson himself about the birth of Hannibal and its tasting notes!

14%

AWARDS & ACCOLADES

  - 93 POINTS

 - 91 POINTS

 Aromatics include cherry compote, rose, smoked meat, vanilla and spice while the palate is medium bodied with fresh acidity and fine tannins, the finish gently savoury. As ever, it’s a little difficult to interpret initially but ultimately rewards intellectual engagement.