If I were asked to list my favourite wine regions, the answer may depend on my mood at the time, but there’s a good chance that Burgundy would be at or near the top of my list.  If I were then asked, which New World wine producer could stand tall against the best that Burgundy has to offer the answer is much simpler.  It is, without doubt, Bouchard Finlayson along with its winemaker Peter Finlayson from South Africa.

Bouchard Finlayson is situated in Walker Bay, mid-way between Cape Point and Cape Agulhas (the most southerly tip of Africa).  The climate is largely influenced by the nearby cold Atlantic Ocean making it one of the coolest wine-growing areas in the Cape.Peter Finlayson, following his studies, worked briefly at Boschendal Winery before helping to build the winery at Hamilton Russell Vineyards. 

After great success, particularly with the Pinot Noir grape, he was awarded The Diners Club Winemaker of the Year Award in 1989.  His prize included a trip to Beaune in France, where he was a guest of Burgundy wine legend Paul Bouchard.  In the same year Peter purchased land with a partner, Michael Clark, and teamed up with Paul Bouchard to start Bouchard Finlayson. 

The first vines were planted in 1990, and they made their first wine using bought-in grapes a year later. Bouchard Finalyson’s vineyard practises are based on the Burgundian principle of high-density plantings with low yields from individual vines.  Most of the pruning is on a double Guyot system.  Grapes are harvested by hand often involving more than one pass through. 

Their main production is Pinot Noir and Chardonnay, although they have experimented with some other varietals.They produce three different grades of Chardonnay. 

The Sans Barrique is unwooded and started as an experiment in 1997.  Some ten years later it is now highly successful  and is a stylish wine with a rich mouth feel and long finish.  Kiwi fruit and peach flavours dominate while hints of flint flavours are noticeable.  The wine can be compared to the Maconnais style. 

Crocodile’s Lair Chardonnay is elegantly oaked for 8 months and is more typical of Cote d’Or, while their flagship Missionvale Chardonnay is lightly oaked for 6 months and conjures up flavours of citrus, apples and hazelnuts with a nice crisp and clean acidity on the palate.

There are two Pinot Noirs on offer from this award winning Estate.  The everyday drinking Galpin Peak — French oaked, fruity nose with aromas of raspberry, cherry and spicy plum; and the magnificent, although expensive, Tete de Cuvee with pure aromas of raspberry, cherry, flowers and spice plus a hint of vanilla and musky truffles.