Befriending Finlayson

Having grown into a rather enthusiastic (and frequent) consumer of The Wine, it was inevitable that I had heard much of the highly regarded wines crafted by Mr Peter Finlayson out in the valley of Heaven & Earth. Recently, I was privileged to partake in a thorough introduction to the fabled Finlayson.

The Setting: Kyoto Sushi Garden

FLIGHT 1: SAUVIGNON BLANC

Paired with: Yellowtail ceviche

• Bouchard Finlayson Sauvignon Blanc (2007): Lime juice, zesty, soft & full, unexpectedly round & creamy, pith, dusty asparagus, rounds out.

• Bouchard Finlayson Sauvignon Blanc (2009): Oily lemon skin, lighter, just disappears in your mouth, lemon jellies, creams out as it breathes.

• Bouchard Finlayson Sauvignon Blanc Reserve (2009): 14% Semillon. Citronella oil, yellow Fruity Chews, sprightly, spritzy, pop of pepper at the end, savoury subtlety.

FLIGHT 2: PINOT NOIR

Paired with: Tuna tartare

• Bouchard Finlayson Galpin Peak Pinot Noir (2010): Red mushroom broth, fermenting strawberries, light but full soup, brown onion soup.

• Bouchard Finlayson Galpin Peak (2011): Baked chocolate mousse, aniseed, creamy but slight Velcro tannin, spicy end.

• Bouchard Finlayson Galpin Peak Pinot Noir (2012): Strawberry oil, nutmeg, tannic, metallic, Christmas strawberries.

FLIGHT 3: HANNIBAL

Paired with: Tempura sweet potato, spinach & broccoli stem with teppenyaki sauce

• Bouchard Finlayson Hannibal (2010): 50% Sangiovese, 10% Nebbiolo. Creamed strawberry broth, white onion soup powder, very salty cheese, big & mouth filling, chalk powder tannins

• Bouchard Finlayson Hannibal (2011): 50% Sangiovese, 10% Nebbiolo. Cherry chocolate, onion stew, creamy, comforting, pouring cream.

• Bouchard Finlayson Hannibal (2012): 39% Sangiovese, 10% Nebbiolo. Bovril soup, spiced roses, savoury spiced cream, powder tannin, Christmasy.

FLIGHT 4: CHARDONNAY

Paired with: Miso soup with mixed mushrooms & noodles

• Bouchard Finlayson Sans Barrique Chardonnay (2008): Sans = without, barrique = wood, 100% unwooded. Fermented green apples, sour apple juice, pear ferment, over ripe prickly pears.

• Bouchard Finlayson Kaaimansgat Limited Chardonnay (2009): Crocodile’s Lair, name of vineyard grapes are sourced from in Villiersdorp, 25% new wood. Nutmeg brioche, French toast, fresh but round. (**)

• Bouchard Finlayson Missionvale Chardonnay (2011): Bottled in magnum, 30% new wood, own vines, Missonvale is the location of the vineyard – location of an old mission hospital. Orange spiced blossom butter, slight oiliness, orange pith, round & soft, downy, comforting intellectual company. (*)

NOTES:

• Sauvignon spends 3 – 4 month on primary lees
• Pinot Noir: 30% each of 1^st, 2^nd & 3^rd fill barrel
• Hannibal is a Sangiovese led blend.
• Hannibal blend usually includes Sangiovese, Pinot Noir, Nebbiolo, Barbera, Mourvedre & Shiraz
• Pinot Noir is planted 9 000 vines per hectare – increases leaf surface area of vineyards – “Everything that goes into the wine comes from the leaves”
• Increased leaf surface area = increased intensity & flavour concentration
• Spacing of vines is dictated by the width of the tractor used on the farm
• Farm has heavy clay soil – use of a tractor would compact the soil
• First vines planted in 1990
• “Pinot Noir is a white wine grape variety that only produces red wine in good conditions”
• “Growing Pinot Noir is like growing mushrooms – you just have to get the conditions right”
• “There’s a difference between red wine & black wine”
• “Pinophiliac – it’s a rare blood type”
• Sangiovese makes up 10% of total planting in Italy