LET’S apply the five-question rule of writing. Who? Bouchard Finlayson. What? POP UP. a “pop up” tasting room. Where? In Hermanus, not on the farm. Why? The Hemel-en-Aarde Valley venue is temporarily closed to undergo a “world leading transformation”. Whatever that entails; details were declined to be shared. And when? Daily from 10am to 7pm until further notice (at least 2027).
“This transformation [at the estate] represents a defining moment for Bouchard Finlayson,” says Roelf du Plooy, general manager of Bouchard Finlayson. “While our doors in the valley temporarily close, we wanted to ensure guests could continue to experience the character, craft, and care that define us. POP UP allows us to stay connected to our community and to welcome new visitors into the journey ahead.”
Open since late December last year, one could argue it’s rather lengthy for a pop up but no matter. At least you don’t have to worry about missing out because this is where you’re going to be able to taste some very fine wines for the foreseeable future, accompanied by a variety of delicious platters and nibbles, which remain among the best things to serve alongside a glass or bottle of of wine.
In the weird yellow smoky haze of nearby fires in Stanford and Pearly Beach, we visited for a Two Collections, One Journey tasting, one of three on offer. This included Bouchard’s Galpin Peak, Hannibal, and Kaaimansgat, presented by Theomene who explained each wine to us, and its background, bringing her experience from the farm’s tasting room.
Named after Galpin Peak, the mountain that rises above our vineyards and shapes the valley’s cool maritime winds, this wine reflects the contours of the land itself. Bright red fruit, subtle spice and a refined mineral tension come together in a Pinot Noir that is both pure and profound, an icon of Hemel-en-Aarde Valley.
In a wine inspired by the route of General Hannibal over the Alps, a blend of Sangiovese, Nebbiolo, Shiraz, Pinot Noir, Barbera and Mourvèdre shows Italian structure meeting French finesse with cherry, cranberry, savoury spice and dried herbs.
Rounding off the tasting, is a high-altitude Chardonnay of clarity and finesse, sourced from the Kaaimansgat vines in a remote, high-lying valley near Villiersdorp known for its icy mornings and long, cool ripening season. Mineral-driven and refined, with citrus blossom, white peach and crystalline acidity, it is a cool-climate jewel: precise, pure, quietly powerful.
Please do heed these tasting notes are from the menu; I am not in possession of such fancy descriptions. They are good, you should drink them. The other tastings are the The Legacy Experience – honouring the wisdom, precision, and mastery that built the Estate’s global reputation, with Tête de Cuvée, Galpin Peak and Missionvale; and The Alchemy Discovery – exploring bold blends, unexpected varietals, and the imaginative spirit of Hemel-en-Aarde. The wines are Sans Barrique, Walker Bay and Blanc de Mer.
We shared the Overberg Larder, which is described as a “celebration of South Africa’s finest cured meats and hand-crafted cheeses”. You know it’s good when you start asking where you can source the items on the platter. Richard Bosman charcuterie is easy enough. The salami, coppa and bresaola are crafted from ethically raised animals, “slow cured to develop his signature unhurried flavour of richness and depth”. The cheese though…I simply have to get my paws on the award-winning Klein River oak smoked Stanford. Also on the board are Anysbos chèvre, Stonehouse Camembert and Bergkäse, and Havarti also from Klein River.
Accompaniments are excellent Mardouw estate-grown olives, Oskar’s cheese straws and warm crusty baguette (we asked for a second one), hummus and grapes. The idea behind all of this is to showcase local artisans producing in the region.
Other options are The Overberg Cheeseboard, and a variety of Cellarmaster’s Nibbles like crisps, olives, biltong and droëwors, and cheese straws. All wines can be ordered by the bottle or glass, and there are plenty of soft drinks and coffees to choose from too.
To bring a sense of the valley into the space, a bespoke feature wall illustration, created by mixed-media artist Chris Slabber, wraps the main wall in the textures, light, and quiet artistry of Hemel-en-Aarde.
“We are bringing the valley to your table, its coastal light, its deep roots, its geology, and its remarkable people,” says Du Plooy.
POP UP is more than a temporary space; it is a preview of what’s to come: “Care shapes everything we do – how we honour the land, how we innovate with purpose, how we welcome with heart” he continues. “We cannot wait to meet our neighbours in Hermanus and to share the next chapter of Bouchard Finlayson with visitors old and new.”
Find it on the ground floor, Harbour Square Hotel, 5 Harbour Road, Hermanus. The entrance is diagonally across from Fisherman’s Cottage, just behind Rossouw Modern Art Gallery. Parking is available next to Burgundy Restaurant, as well as along Harbour and Main roads. The venue is wheelchair-accessible and has indoor and outdoor seating.
Walk-ins welcome; reservations can be made via email: tastingroom@bouchardfinlayson.co.za
More info here.
