Bouchard Finlayson produces some of South Africa’s top wines and they are most well known and widely regarded for their Pinot Noir (their Galpin Peak Pinot just happens to be tied for first place as my favourite South African wine). But although we love the wines, this was our first time actually visiting the farm.
We were invited to the farm as part of a small media group for a preview of the top 54 entries for the 2018
A national competition which this year received 226 entries, it is recognised as one of the principal events during the Entries were received across various types of media, including, paper, ceramic, embroidery, mosaic, metal-work, photography, digitally/mechanically produced, photo-based and sculptural/3-dimensional works.The theme of this year’s competition was ‘Vintage’ and once again, artists were invited to submit their entries, in tondo format (circular – at a maximum of 60cm in diameter).
Our Favourite Entries for the Art Award
Juanita Oosthuizen ‘Timeless Vintage’
Suné Burger for ‘Saved for a special occasion’
Corina Lemmer ‘Prayers to Heal the Land No.3: Boeta wore two-tone’
Lize Beekman ‘Something old, something new, something blue’
Lunch at Bouchard Finlayson
After working our way through the art and working up an appetite we made our way to the Manor House for a sumptuous 3 course lunch paired with Bouchard Finlayson’s award-winning wines before heading back to Cape Town. Thank you to our host Peter Finlayson for a memorable day!
For appetizers we had beetroot cured salmon with a fennel and orange salad and parmesan and rosemary shortbread with roast cherry tomatoes, basil pesto and feta. This was paired with Bouchard Finlayson’s Blanc de Mer 2017. The Blanc de Mer was our find of the day – a delicious Riesling blend that retails for just over R100 per bottle (and the only wine in their range with a screw cap.)
Cauliflower soup with grilled ciabatta and blue cheese and caramelized onions. This was paired with the farm’s outstanding Missionvale Chardonnay (we did a mini vertical tasting of their 2013 and 2016 vintages – and I think the 2016 is going to be outstanding with another year of aging).
We had braised beef short rib with truffle mash, wild carrots, exotic mushrooms, chard asparagus and roasted garlic paired with the ever exciting Hannibal. We tried the 2016 – a blend of Sangiovese, Pinot noir, Nebbiolo, Shiraz, Mourvédre and Barbera, along with our perennial favourite, their Galpin Peak Pinot Noir, also their 2016 vintage.
This was a delicious, decadent high point of the meal: Berry Mille-Feuille which I tried with the Hannibal – a perfect combination!