A pioneer in the production of cool climate Pinot Noir at Bouchard Finlayson.
This small winery was established in 2007 by brothers Peter-Allan and Andrew Finlayson. Their father, Peter, was a pioneer in the production of cool climate Chardonnay and Pinot Noir at Bouchard Finlayson, so after university it seemed the natural thing for the boys to return home and source some fruit from the Hemel-en-Aarde valley to start their own label. Crystallum is now one of the most highly regarded wineries in South Africa, yet the Finlaysons are determined to make even better wines. Peter-Allan has sourced fruit from some new vineyards, while winemaking has evolved. All of the wines are now fermented using indigenous yeasts and new oak has been reduced to help the bright fruit shine through.
The ‘Peter Max’ is made with fruit from five different vineyards. These include two in the Hemel-en-Aarde, one near Clay Shales, one outside Villiersdorp and a new high-elevation sit, inland. Peter-Allan uses about 50% whole bunch and indigenous yeast fermentation, followed by a reasonably long maceration to create a wine with lifted aromatics, lovely grainy tannins, as well as excellent balance and length.
