The team of Peter Finlayson (brother of Walter from Glen Carlou) and Burgundian Paul Bouchard make great Pinot Noir and Chardonnay in the cool climate of Hermanus, just a ridge away from the ocean. The palate is concentrated, spicy and smoky, with smooth ripe fruit, flavors of butter and hot toast. It is all topped off with a delicious, fresh layer of acidity.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.