The winery buildings themselves are attractive yet modest in conception, allowing the natural beauty of the area to shine and lending a laid-back feeling.
In as little as two days, you can comfortably and enjoyably glean a good idea of the wines produced and the differences between those from the three wards of Hemel-en-Aarde Valley, Upper Hemel-en-Aarde and Hemel-en- Aarde Ridge.
Website www.hermanuswineroute.com is a useful source of tourist information.
Hamilton-Russell Vineyards grew in reputation from its first vintage in 1981. Peter Finlayson, its first winemaker, also recognised the valley’s potential for the Burgundian duo, and this was confirmed when the 1986 Pinot Noir won a local competition at which Paul Bouchard (of Bouchard Aîné) was a judge.
From the centre of Hermanus to Hamilton Russell Vineyards is roughly 8km, and it‘s best to set off after rush hour. The Pinot Noir and Chardonnay that established Hemel-en-Aarde’s reputation are a good launching pad for the day. Also excellent are the estate’s peppery extra virgin olive oil and fynbos honey.
A few bends further up the valley finds La Vierge, where Gerhard Smith, with several years’ experience in New Zealand’s Wairarapa region, brings Pinot expertise to the four versions he produces. These can be enjoyed on the verandah with spectacular views of the nearby mountains and sea.
Bouchard Finlayson
In 1989, Finlayson assembled a group of shareholders, later to include Bouchard himself, to start Bouchard Finlayson, on a site just above his former employer.
While pristine fynbos with indigenous vegetation covers most of the property (guided walks with a botanist are offered), Chardonnay and Pinot Noir are the focus in the vineyards, though like others, Finlayson ventured beyond: his Hannibal blend, featuring Sangiovese, Nebbiolo and Barbera, offers an intriguing diversion.
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