Galpin Peak Pinot Noir 2023 wins a Michelangelo trophy: Honouring a legacy of South African Pinot Noir

Monday, 15 September, 2025
Bouchard Finlayson
Bouchard Finlayson's flagship Pinot Noir earns one of South Africa's highest wine honours, continuing a journey that began in 1989.

In 1989, Bouchard Finlayson planted the first Pinot Noir vines in the Hemel-en-Aarde Valley, a bold step into uncharted territory that would shape the future of South African winemaking. Thirty-six years later, that pioneering spirit has been honoured once again, as the Galpin Peak Pinot Noir 2023 receives the Kuehne + Nagel Pinot Noir Trophy at the Michelangelo Wine and Spirit Awards 2025, one of South Africa's most prestigious wine competitions.

This vintage is more than a bottle. It is the culmination of decades of quiet craftsmanship, of soil and soul, and of a winemaker’s pursuit of elegance and truth in Pinot Noir. Crafted by Chris Albrecht, the 2023 Galpin Peak carries the depth of our history and the promise of what is still to come.

From Tim Atkin MW’s 96-point rating to Gold medals at Decanter and International Wine Challenge, Bouchard Finlayson Galpin Peak has consistently defined South African Pinot Noir on the world stage. The 2023 vintage joins this lineage with not only the Michelangelo Awards' Kuehne + Nagel Pinot Noir Trophy, but also Old Vine Project heritage recognition, affirming Bouchard Finlayson’s role as a custodian of terroir and tradition.

"Pinot Noir is justifiably considered, among many, to pose the greatest challenge in producing a wine of excellence. Notoriously sentient, it disapproves of forceful interference but unmatched in its eloquent expression of contentment," says Chris Albrecht.

Tasting notes: Galpin Peak Pinot Noir 2023

The 2023 Galpin Peak Pinot Noir reveals vivid red cherry and raspberry fruit, layered with dried origanum and cardamom spice. A creamy centre and saline acidity lend elegance and tension, promising further complexity with age.

The Pinot Noir pairs perfectly with smoked duck breast, emmental and potato gratin, and seared fresh tuna.