Burgundy and Champagne
Timed Online Auction, 28 August - 9 September 2024
Burgundy - Red
About the SessionBurgundy, a region steeped in history with vineyards tracing their origins back to medieval times, boasts Chardonnay and Pinot Noir varieties that have gained worldwide recognition as the epitome of quality.
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About this Item
Bouchard Finlayson was established in 1989 as a collaboration between Paul Bouchard, celebrated Burgundian winemaker, and locally awarded Peter Finlayson. Together they produced world renowned wines, with Peter playing an instrumental role in pioneering the production of Pinot Noir in South Africa. We are a perfect balance of old world ways and new creativity and innovation. In 2017 Peter handed over the winemaking reins to Chris Albrecht. Chris is passionate about expressing the remarkable terroir of the Hemel-en-Aarde.
The flagship Galpin Peak Pinot has won numerous awards and accolades, and continues to reflect a true celebration of Pinot, having played a vital role in creating the international awareness for the potential of the Hemel-en-Aarde Valley.
Provenance
Restaurant Mosaic
Critics Ratings
‘With no Tête de Cuvée release since 2013, Galpin Peak has been left to represent Pinot Noir at Bouchard Finlayson. Fresh and clean, this has 25% whole bunches, subtle oaking and a core of elegant summer pudding fruit. There’s good underlying structure here too. 2019-26’ - Tim Atkin MW, SA Special Report 2018, 94/100
‘The 2016 Galpin Peak Pinot Noir was matured for 11 months in French oak barrels, where malolactic fermentation followed during the months of maturation. It conveys a sense of brightness on the nose: blackberry, raspberry preserve and a touch of sous-bois emanate from the 23% whole-bunch clusters. The palate is well balanced with an almost pastille-like entry, well-judged acidity, and easygoing in style but smooth and harmonious. This is a well-made Pinot Noir from winemaker Chris Albrecht.’ – Neal Martin, Vinous, 90/100 (Aug 2018)
‘2016 provided a very big crop, allowing for more experimentation in the cellar including a greater degree of whole-bunch fermentation than usual. The nose shows some musky perfume and tea leaf before red and black cherry plus attractive oak character. The palate is full bodied (alcohol is 14%) but by no means overdone – juicy fruit and smooth tannins before a gently savoury finish make for a polished offering.’ – Chrisitan Eedes, Winemag.co.za, 90/100 (Sep 2018)
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