Edgebaston the Pepper Pot 2008
The Finlayson family is synonymous with modern era winemaking in the Western Cape region of South Africa. Three generations of Finlayson’s have played a significant role in steering the Cape wine industry in the direction of the international wine world. Current leading Cape winemaker, David Finlayson was born into a winemaking family with his grandfather Dr Maurice Finlayson, a well-known pathologist originally from Inverness in Scotland, having started the family wine business at Hartenberg farm in Koelenhof, Stellenbosch. It was here that his two sons learnt to make wine. First, Walter who was trained as a stockman in Scotland and then Peter took turns at running the farm. David and Walter Finlayson bought the Stellenbosch farm Woodlands which is situated on the fringes of the town along the R44 between Stellenbosch and Klapmuts. The first wines from Woodlands Farm have been named Edgebaston. This wine was created to showcase fresh, fruity and spice driven flavours of three Rhone varietals, Shiraz, Mourvedre and Tannat. The colour is youthful and purple/red. Crushed black pepper, mulberry and mixed berry coulis on the nose. Pure, clean, dark red berry flavours flow onto a smooth palate.
External Reviews for Edgebaston the Pepper Pot
The 2008 The Pepper Pot is majority Syrah, with 32% Mourvedre and 10% Tannat. As intended, it delivers a pungent meld of pepper, spices, and sweet yet tartly-edged black fruits. A nutty, vegetal, spinach-like undertone and a mere hint of Mourvedreandrsquo;s bloody meatiness add interest to this wine of modest body (despite 14% alcohol) and considerable refreshment.
As the name suggests, this wine is all about peppery spice. Aromas of white and black pepper and red berry are followed by intricate, lively flavors of spice, leather, smoke and red berry. Grippy but unfolding, with a clean, dry finish.
The 2008 The Pepper Pot is majority Syrah, with 32% Mourvedre and 10% Tannat. As intended, it delivers a pungent meld of pepper, spices, and sweet yet tartly-edged black fruits. A nutty, vegetal, spinach-like undertone and a mere hint of Mourvedre's bloody meatiness add interest to this wine of modest body (despite 14% alcohol) and considerable refreshment.
The Pepper Pot 2008 - Edgebaston: Der Name spiegelt sich im Bukett wieder: Feuertopf er duftet würzig und warm nach frisch zerstoßenem Pfeffer und Maulbeeren. Die drei Traubensorten Mourvèdre, Tannat und Shiraz sind der Grund für diesen interessanten Duft. Der Rotwein leuchtet purpurrot im Glas und wirkt frisch, rein und pur. Der Gaumen wird von Aromen dunkler Beeren sanft umschmeichelt und mit einem langen Finale verwöhnt.Besonders zu empfehlen ist der Pepper Pot zu Carpaccio mit Ruccola und Ciabatta oder Pizza.Weingut: EdgebastonRegion: StellenboschRebsorte: 32% Mourvèdre, 10% Tannat, 58% SyrahInhalt: 0,75 lAlkoholgehalt: 14,0 Vol.%Fassreife: in Barriques gereift (14 Monate)Empfohlene Serviertemperatur: 16-18 °CLagerfähigkeit: 5-7 Jahre ab Jahrgang Rotwein > Südafrika > Stellenbosch
Dark red. Musky aromas of licorice, tree bark, Indian spices and roasted herbs. Sweet, round and supple, with redcurrant and truffle flavors framed by pepper and spice notes that carry through to the back. This very gently priced and rather unusual blend finishes with soft tannins and a suggestion of milk chocolate. Use this as you would a good Cotes du Rhone.
Food Pairings for Edgebaston the Pepper Pot
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