• Pinot Noir from 1993 - 2009
• Hannibal from 2001 - 2008
• Chardonnay from 1992 - 2009
• Sauvignon Blanc from 1991 - 2010
• Blanc de Mer from 1991 - 2010


• SAUVIGNON BLANCS from 1991 - 2010

The origin of the grapes used to make the wine, by law, has to be indicated on the label. The wine wards of Walker Bay and Elgin are part of the wine district Overberg. Up until 1998, Bouchard Finlayson purchased Sauvignon blanc grapes from vineyards in Elgin and in Walker Bay to supplement the Sauvignon blanc crop from the developing domain vineyard. Sauvignon blanc sourced outside the demarcated wine wards, but within the boundaries of the wine district of Overberg, were classified as “Wine of Origin Overberg”. As from 1999, only domain Sauvignon blanc has been used.


1991 Overberg Sauvignon blanc

A wine to excite the imagination! Great structure with tantalising herbal nose and clean grassy flavours. It also has excellent drinkability. Harvested early, it was handled in copybook “Loire” style with malolactic fermentation as part of its preparation. Excellent for drinking young while fine character is anticipated with careful maturation.

Picked from 14th to 20th February off 10 year old vines growing on the banks of the Bot River. Low yielding with excellent fruit composition, the natural grape acidity was reduced through the traditional French practice of malolactic fermentation and a fine balance is achieved with an alcohol level of 12 vol. %, a pH of 3,2 and a total fruit acid level of 5,6 grams per litre. This wine was bottled at the end of September 1991.


1992 Walker Bay Sauvignon blanc

This vintage commenced on 3rd February 1992 and ended on 10th February, exactly 10 days earlier that in 1991. All the grapes used in the preparation of this wine come from a single vineyard situated in the Walker Bay wine ward on the coast some 100 kilometres south-east of Cape Town. The release of this wine follows the 1991 vintage, which sold out in September 1992.

The 1992 vintage was excellent, with perfect grapes no rot, and low cropping levels. All the necessary prerequisites for a great wine. This is a wine to excite the imagination! Great structure with a tantalising herbal nose and clean fresh fruit aromas; elegant, well balanced flavours with a full fruity finish. The alcohol level of 13% vol; and the natural grape acid level at 5,8 g/l shows optimum balance on a dry wine.


1994 Overberg Sauvignon blanc

Harvesting is never simple. It was early, but the crop was good, extremely good! The problem was high grape sugar levels. Fortunately the 30% component from the domain counteracted the threat of high alcohol by blending to provide perfect balance. The closely planted domain Sauvignon blanc was picked at optimum maturity at 20,5 degree Balling which saved the day. Rain during February did impact on the grapes, but the end result has been superb.

Clean, fragrant and zingy, herbal and grassy with quince, peach and gooseberry flavours. A firm grip with excellent follow through on the palate.


1995 Overberg Sauvignon blanc

Once again early, but this time a moderate crop with plenty of fruit. Fortunately good rains at Christmas and New Year saved the vintage from threatening drought. No rain during harvest resulted in very healthy fruit. Because of the ripening clash with Pinot noir some of the Sauvignon was harvested a little later than intended, but with no adverse effects on the wine. One third of the crop was picked under-ripe.

A change in style: bottled early to capture fruit and flavour. Less herbal tones – more tropical, pear and apricot aromas with a deceptive non-existent sweetness on the palate. Smooth, ripe, polished – not too heavy but stylish and elegant. Sixty percent of the wine is from domain grapes.


1996 Overberg Sauvignon blanc

A challenging growing season to say the least! The months of October and November received twice the annual rainfall while December recorded the heaviest rainfall ever for Hermanus. Fortunately we had been expecting a change in the climatic pattern and no doubt benefited from the more European styled weather conditions. Perhaps New Zealand’s climate would be more descriptive. As a result of the weather the harvest was delayed which also helped flavour and fruit development! A good crop of healthy grapes was achieved until near the end of harvest when some rot slowed the pace of the pickers. Great Sugar acid levels reflected a really superb opportunity to produce a stunning result. Harvest commenced 8 February 1996. Completed 28 February 1996.

Clean, fragrant and zesty, herbal and grassy with peach and gooseberry flavour. Almost wild with a characteristic grip culminating in a rich tingle and fine aftertaste!


1997 Oak Valley Sauvignon blanc

The Oak Valley vineyard is located in the Elgin production ward. The soils are dark ironstone and this terroir repeatedly produces Sauvignon blanc grapes of superb quality.

Harvest date was 13th & 14th March, during an autumn which was blessed with near perfect weather. Grapes arrived at the cellar without a blemish. A great big concentrated Sauvignon with excellent gooseberry, cantaloupe and fig flavours. Good structure and fine length with a solid alcohol arising from excellent grape sugars at crush.


1997 Overberg Sauvignon blanc

A very late harvest. Probably the latest vintage ever for Sauvignon blanc in this area.

While the early growing season was cold and damp, the autumn did turn out to be an absolute gem with fine sunny days, aiding the slow ripening. Circumstances for flavour development could not have been better.

Harvesting commenced on 28th February and completed 7th March. Convincing Sauvignon blanc grassy fragrances on the nose followed by citrus and gooseberry flavours on the tongue. Refreshing, lively and “zingy” with characteristic vintage grip, culminating in a wonderful length.


1998 Oak Valley Sauvignon blanc

Harvest date was 12th & 13th February, during fine sunny days and near perfect weather. Grapes arrived at the cellar without blemish.

A great big concentrated Sauvignon with excellent gooseberry, cantaloupe and fig flavours. Good structure and fine length with a solid alcohol arising from excellent grape sugars at crush.


1998 Walker Bay Sauvignon blanc

The first bottling of 100% domain Sauvignon blanc. An early harvest with a very healthy and firm crop of tasty fruit. Summer rainfall was just adequate to avoid the need for meaningful irrigation. Harvested at optimal ripeness.

Smooth, ripe and polished – not too heavy but stylish and elegant. All the wine is from domain grapes.

“The Sauvignon Blanc 1998 is fresh and lively with goosebery and melon tones that open the taste of elderberries I always associate with fine Sancerre - a lovely, generous wine with lively acidity.” Wine Tidings November 1999 - Editor's notebook.


1999 Walker Bay Sauvignon blanc

Record rains in December & January pushed our viticultural skills to the limit but also provided greater leaf canopy with consequent abundance of flavour precursors, setting the stage for a prized vintage. The wet summer weather was in contrast with that of Paarl and Stellenbosch, which suffered hot and dry conditions. Not unexpectedly a measure of bunch rot made for selective hand picking so that only the top quality fruit arrived at the winery. Much effort but greatly rewarded.

A mouth-watering Sauvignon with apple, melon & lime & herb flavours lingering on an invigorating finish. Fabulous as an aperitif, but best with food. Delicious with oysters, antipastas, and crustaceans and lightly sauced fish dishes.


2000 Walker Bay Sauvignon blanc

While 1999 was a harvest veiled in high rainfall and bunch rot this vintage suffered the rigours of a very hot summer. To ensure that we understood that we did not have any say in the weather some greater power also prodded us with a severe hailstorm on 21st December, damaging the leaves on the Sauvignon blanc. In spite of all this abuse from the weather gods the end product is extremely pleasing. Best described as gentle and subtle.

Tropical with apple, melon and lime flavours behind a hint of sweetness. Not brash, not outspoken but lively with a lingering and invigorating finish.


2001 Walker Bay Sauvignon blanc

For most of the Cape Winelands the 2001 vintage suffered from lack of rain with vines battling to achieve quality. Hermanus and Walker Bay proved to be different where showers slotted in perfectly with the otherwise dry conditions. The fruit was unblemished and a little extra ripening has produced a wine of slightly higher alcohol than in the past!

The nose is notably lively and aromatic with rich guava and pineapple nuances. The palate is gentle with a creamy blanket of ripe structured fruit languishing on an invigorating tide of teasing tastes!


2002 Walker Bay Sauvignon blanc

All the wine is made from domain grapes. The nose is notably lively and aromatic with rich guava and pineapple nuances. The palate is gentle with a creamy blanket of ripe structured fruit languishing on an invigorating tide of teasing tastes!

Fabulous as an aperitif, but best with food. Delicious with oysters, antipastos and crustaceans and lightly sauced fish dishes."


2003 Walker Bay Sauvignon blanc

“The talk amongst Cape vintners is that 2003 is one of the finest vintages in years...”

Bouchard Finlayson has been producing Sauvignon blanc using only domain grapes since 1998 and currently has a total of 3,4 Hectares under Sauvignon blanc vines. The winemaker has been making Sauvignon blanc in lieu of an engagement ring for his wife since 1975! In preparation for harvest 2003, predicting an abundant crop, it was decided to perform for the first time on the Sauvignon blanc, the procedure of ‘vendage vert’ where green bunches of grapes are thrown off the vines with the sole purpose of reducing tonnage.


2004 Walker Bay Sauvignon blanc

This vintage showed great promise with an abundant crop which for most of the growing season developed under ideal cool conditions. The early part of the vintage was described as non-nervous, but as the grapes were gathered regular rains threatened to unsettle the winemakers composure. Fortunately this concern proved to be unfounded.

Harvested ripe with gooseberry, litchi and full-bodied buttery tones, the wine was bottled early to capture as much of the fermentation elements as possible. The choice of particular yeasts and the heavy clay terroir of the domain vineyard help repeat the unique character of this location from one year to the next. The 2004 vintage is once again gentle on the palate and projects that velvety texture of languishing fruit so typical of the Bouchard Finlayson white wine tradition."


2005 Walker Bay Sauvignon blanc

Is it popular belief, urban legend or marketing expedience, which brands Sauvignon Blanc as a wine that does not require aging? My memory jogs me to believe that Sauvignon blancs from France’s famous Loire Valley fall into two categories: Those that are early drinking, and then those from the clay soils that evolve and blossom after some months of bottle age.  The clay soils in the Hemel-en-Aarde Valley tend to support this latter style of Sauvignon Blanc and I believe that vintage 2005 have produced a wine that is still to emerge. The boldness on the palate of this wine attests to bigger things to come.
 
Perhaps the 2005 vintage was most remarkable for the natural balance presented in the grapes. Firm grape acidities meant that harvest dates waited, and picking was momentarily delayed while grapes reached adequate maturity. For most Cape growers this vintage will be remembered as particularly dry, but not entirely the case in this part of the world, as timeous rains managed to retain excellent fruit quality and support an impressive vintage.
 
More tropical than grassy and more delicate than overpowering; pure fruit tones and good balance – in keeping with the winemaker’s preference for riper Sauvignon Blanc flavours. Quintessentially the chosen wine for warm, summer culinary inspiration. All fruit from domain vineyards.
 
Clean gooseberry aromas with a touch of smoke and mineral character. Acidity in harmony with good strong mouth feel; fresh and enticing. More body than in previous vintages and its palate cleansing freshness lends itself to a range of fish and seafood dishes.


2006 Walker Bay Sauvignon blanc

Sauvignon blanc can safely be described as the Capes happiest white wine variety. It is fresh, lively with tropical qualities which offer the greatest palate pleaser for locals and visitors alike. Local sales attest to its popularity.
 
Vintage 2006 was characterised by less grapes which normally equates to greater wines! Evidence of this being a “better” vintage shows in the impressive length and finish on this bottling. These domain grapes arrived in wonderful condition and their clean and singularly unblemished appearance presented a great starting point for the winemaker!
 
Taste is slightly restrained, austere but tropical with guava on the nose which leads one slowly into a long protracted, aristocratic finish. The promise of real strong flavours unwinding, and the pleasure of the 2004 and 2005 are to be repeated. Lots of body underpinned by the heavy clay terroir of the domain vineyard help repeat the unique character of the location from year to year.


2007 Walker Bay Sauvignon blanc 

Sauvignon Blanc is South Africa’s ever popular white wine. Produced in many styles ranging from strong nettle green to tropical exotic fruit. It is also the single largest selling label from the Bouchard Finlayson stable. Our style is relaxed tropically fragrant. Not abrasive and showing only moderate acidity. Traditionally more French than New World.
 
2007 was generous – a heat wave at the end of January threatened to impinge on quality, but the unique aspect of our close plantings and ever protective shade cover was enormously successful in defending fruit quality.

More tropical than grassy and more delicate than overpowering; pure fruit tones and excellent balance!
 
Essentially the chosen wine for warm summer culinary inspiration. All fruit from domain vineyards.
 
Immediate varietal symphony and minerally rich on the palate. Crisp, clear green apple and fig flavours lend itself to a range of fish or seafood dishes.


2008 Walker Bay Sauvignon blanc    

I clearly remember my first tasting experience of Sauvignon Blanc, a Californian wine presented by a visiting American grower at the wine college in Geisenheim on the Rhine River in Germany.  This was one overriding flavour being "guava" which stood out in a triumphant and commanding way. Later at the fledging Boschendal winery I managed to secure a trial batch of grapes from an old vineyard in the Paardeberg. This was thirty years ago which reflects on how Sauvignon Blanc has rapidly expanded to its present strength of being the most popular wine in the local market.

Vintage 2008 threatened to be serious poker game! This as a result of repetitive summer rains.  The question was what pack of cards would finally land on our laps?  The seasons weather was taunting and as the harvest drew nearer no consolement was in sight!  Finally when February did arrive we managed to take advantage of the better than expected fruit.  In fact the end result was massively encouraging.

Full and firm on the palate with a strong fruit melange, dominant in guava, pear, blueberry and citrus.  Long and confirmed finish with every hint of spice making it ideal for early drinking.


2009 Walker Bay Sauvignon blanc

Sauvignon Blanc arguably counts as South Africa's most popular and best performing white variety. In a country so long dominated by Chenin Blanc, Sauvignon Blanc has raised its hand as a constant aromatic refresher, particularly during the warm summer months. Stylistically Sauvignon Blanc varies according to location and micro climate. Best examples originating in cooler mostly coastal sites! Our vineyards located close to the cold Walker Bay Atlantic Ocean enjoy consistent moderate summer temperatures which provide fine floral flavours. These are enhanced by heavy clay soils where the flavour tends to be more tropical than herbaceous.

The grapes from vintage 2009 have presented perfect fruit. It was a long dry season with ideal ripening conditions following a late winter and above average spring rainfall. This elevated vintage presents a really fresh generously bodied wine with full zesty aromatic flavours, a long mineral finish and promise to develop with a full palate!


2009 Sauvignon blanc Reserve

This "Reserve" is a single bottling encouraged by the call for a selection presented to the winemakers at the advent of this particularly fine vintage. A vintage characterized by excellent fruit emanating from a rain free quality summer where every expression lent itself to best opportunity.

The Sauvignon blanc grape gets its name from the French savage ("wild") but fortunately this cuvee is more aptly described as strikingly elegant with a flinty nose where the palate is crisp and clean with a bright lingering finish.

The wine is stylised with the addition of 12 % Semillon and also enjoys a very small contribution of French oak.  Expected to evolve with at least four years maturation in its favour.


2010 Walker Bay Sauvignon blanc

Sauvignon blanc is our eternal crowd pleaser! Where each year we bottle it fresh while the fragrance is bright and a loving palate displays its certainty as South Africans best performing white wine.

Our geographic location lying within five kilometres of the cool Atlantic Ocean offers the best temperature zone that the Cape can contribute. Added to this is the heavy shale clay soil which typifies the Hemel-en-Aarde Valley and lends an inviting tropical tone to the flavour profile of this vintage.

Vintage 2010 was preceded by some startling weather conditions, which fortunately had no adverse effect on the Sauvignon Blanc grape other than to present a reduced crop – compared to the two previous years!

This wine has a strong vibrant aroma, tropical fruits of pineapple, litchi and granadilla. This is followed by a firm crisp palate signalling a determined structure with parallel fruit calling one straight back to the glass!