This vintage saw two Italians assist with harvest on their internship, which Bouchard Finlayson believe particularly benefited the Hannibal. As with the early ripening varietals, an abundant crop set, requiring strict discipline in removing late developing bunches, leaving a balanced and prospectively superb crop. Apart from the rejuvenating 2 inches of rain that fell a week prior to the first picking date, cool and dry conditions prevailed throughout harvest, allowing for a healthy and leisurely ripening.
Each batch of grapes was crushed and fermented separately, with some components macerating up to 20 days on skins. After fermentation the young wines were transferred to traditional French oak barrels where secondary fermentation was completed.
Tim Atkin MW: 93 pts
A World Wide Fund for Nature (WWF) Conservation Champion and accredited Integrated Production of Wine (IPW) estate.