Bouchard Finlayson, Hannibal 2018
“This is the best vintage I’ve ever tasted of this innovative, left-field blend of Sangiovese with 61% Pinot Noir, Shiraz, Mourvèdre, Barbera and Nebbiolo.
Think of a wine that combines the flavours of Chianti, Barolo, red Burgundy and the northern Rhône and you have some idea of its appeal.
Savoury and spicy, with tar, rose petal and red berry fruit and granular, grippy tannins.” Tim Atkin
Only 5 left in stock
Supple dried cherry, blackberry and savoury meat burst underpinned by a tobacco and green olive core. An appealing mid-palate grip is counter-balanced by refreshing acidity – hinting that patience will be greatly rewarded. Complex and long.
Drink now through 2028.
Vintage 2018 commenced on the 8th February. Fruit quality proved to be excel- lent and cropping levels were encouraging, this in spite of drought conditions being the talk of the day. Fortunately, our Hemel-en-Aarde region is blessed with a distinctive micro-climate which defied the predictors of poor expectations. The few rain showers received during the vintage was a positive experience and added to the calibre of the vintage.
Hand-picked bunches are pressed without crushing and settled overnight, before being transferred to French oak barrels for fermentation. A third new oak was employed, including some 350L barrels to complement the traditional 228L barrels. 10% of the bottling was fermented in Terra Cotta Amphora, which afford- ed the winemaking team an opportunity to fine-tune the volume of tension. Apart from 9 months in oak, elevage was completed by a 2 month resting period in tank, prior to bottling in January 2019.
Hannibal is a hugely versatile match for a range of dishes, but it works especially well with Indian and other spicy cuisine. Pair it with a Cape Vegetable Biryani, Mauritian seafood Vindaye or simply goats milk cheese served on brioche toast.