Weekends are time to relax and I relax best when holding a glass of good wine. Bordering Hermanus Hemel-en-Aarde offers plenty of good wines and an invitation from Bouchard Finlayson gave me even more reason to look forward to Friday.
Bouchard Finlayson winemaker Chris Albrecht waited at the entrance to the beautiful homestead and welcomed all with a glass of Sauvignon Blanc. Following introductions our glasses were never empty as we journeyed from white to red. Stefan from Penguino Guest House in Hermanus cooked up a storm in the kitchen and made sure that every Bouchard Finlayson wine presented for tasting had the perfect food match.
Missionvale Chardonnay 2014 and 2015 vintages were paired with smoked norwegian salmon and traditional garnishes. Citrus shavings added additional flavour and this starter dealt well with the butteryness of the seven months oaked Chardonnay.
Next up was my favourite. Pinot Noir. Galpin Peak and Tête de Cuvée Galpin Peak. Same grape, different selection. Tête de Cuvée is Cellar Master Peter Finlayson’s signature Pinot Noir style and only produced from exceptional fruit. For the Pinot Noir there was Overberg lamb cutlets that came from local butcher Van Blommenstein. Overberg lamb has a bit more fat and this adds beautiful flavours that initiated a “bite and sip, bite and sip” rhythm that could go on and on.
Then there was the legendary Hannibal red blend with cheese. Klein River cheese was on a plate that included cheddar, blue and brie. The blend of Sangiovese, Pinot Noir, Shiraz and Nebbiolo balanced the richness of the cheese. A smooth and full flavoured combination.
Stefan teased with a final sweet course of chocolate profitterols and a call for coffee had me finishing the evening with a satisfying espresso. My wine journey continues.