Hannibal
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Bouchard Finlayson
Sangiovese · Pinot Noir · Shiraz · Nebbiolo · Mourvedre · Barbera
About this wine
A red blend inspired by the wines of northern Italy, named after the Carthaginian general Hannibal who famously crossed the Alps. Bouchard Finlayson imported the first Sangiovese and Nebbiolo vines into South Africa in 1989, and after over a decade of trials the first vintage of Hannibal was released in December 2001. A typical blend combines Sangiovese, Pinot Noir, Shiraz, Nebbiolo, Mourvedre and Barbera, layering vanilla and spice over a gentle leather structure, with dark plum, black cherry, cranberry and wild forest berry flavours, round tannins and lively acidity.
An intriguing, food-friendly red for drinkers ready to move beyond single-varietal wines into complex, multi-grape blends.
Sommelier's Note
"A pioneering blend that proved Sangiovese and Nebbiolo could thrive in the Cape — still one of South Africa's most distinctive reds."
Food Pairings
A natural match for Italian-style dishes: osso buco, wild mushroom risotto, braised short rib, and hard aged cheeses like Parmigiano-Reggiano.
When to drink it
Hearty dinners, Italian-inspired menus, and cool-weather gatherings
Specs
- Grape Varieties
- Sangiovese, Pinot Noir, Shiraz, Nebbiolo, Mourvedre, Barbera
- Style
- Red
- Alcohol
- 14%
- Price Range
- $22-30
Terroir & Winemaking
Each variety is fermented and matured separately before final blending; the wine is matured in French oak barrels to integrate its multiple varietal components into a cohesive whole.
Frequently Asked Questions
- Why is the wine called 'Hannibal'?
- It's named after the Carthaginian general Hannibal, who famously led his army across the Alps — a nod to the Italian grape varieties (Sangiovese, Nebbiolo, Barbera) used in the blend.
- What grapes are blended into Hannibal?
- A typical vintage blends Sangiovese, Pinot Noir, Shiraz, Nebbiolo, Mourvedre and Barbera, with exact proportions changing from year to year.
- What food pairs well with Hannibal?
- Its round tannins and dark fruit character make it ideal with Italian-style braises, mushroom risotto, and hard aged cheeses.
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