D1: Harvest: Background: Physiological ripeness and the wines of Bouchard Finlayson
Peter Finlayson, regarded as the ‘Pioneer of Pinot noir’ in South Africa is supported by a small dedicated and passionate team - committed to making the finest wines. Their key grape varieties are Chardonnay, Sauvignon Blanc (biggest seller) and Pinot Noir.
In this second interview we talk about barrel fermentation and discuss physiological ripeness of the grapes leading up to harvest-time and how the chemical balance of the grapes changes from one vintage to the next.
They also produce an interesting red wine called Hannibal which is a blend of French (Pinot Noir) and Italian grapes (Nebbiolo and Sangiovese). The name Hannibal was adopted as a symbolic expression of the synergy with the African elephant in linking the wine lands of France and Italy together two thousand years ago.
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D1: Harvest: Background: Physiological ripeness and the wines of Bouchard Finlayson
