Hannibal, Bouchard Finlayson, Walker Bay
Interesting Facts
A unique blend called Hannibal was first created in 2001, as a result of the hard 12-year-old labor of winemaker Peter Finlayson for the production of wines from autochthonous grape varieties, which he met in Europe in 1975. From 1989 to 1994 he was waiting for permission from the state to import cuttings of Sangiovese and Nebbiolo varieties, but his subsequent experiments on the production of monosortovye wines from these varieties did not bring the expected result. Further attempts led to the creation of the Hannibal blend with the dominant Sangiovese, a smaller share of Pinot Noir, Murvedra, Nebbiolo and Barbara. This blend still relies on Sangiovese, but its share in the blend varies from year to year, as the components themselves, in some cases Syrah or Petra Syrah supplement or simply replace one of the minor grape varieties. Each variety is fermented separately at a temperature of 30 ° C and aging in oak takes place separately using a small fraction of new oak (30%) for 15 month
