Edgebaston the Pepper Pot 2009

Winemaker's Notes:

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.

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  • 2009

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Color: Red
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Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe

External Reviews for Edgebaston the Pepper Pot

External Review
Source: ONLINEWEINKELLER.de
02/24/2010

Edgebaston The Pepper Pot 2009: empf. Trinktemperatur 16-18°C, in Barriques gereift (14 Monate), lagerfähig 5 - 7 Jahre ab Jahrgang, Jahrgang: 2009Inhalt: 0,75 LRegion: StellenboschWeingut: EdgebastonRebsorte: 32% Mourvèdre, 10% Tannat, 58% SyrahRestzucker: trockenRestsäure: Alkoholgehalt: 0.14 Rotwein


External Review
Source: ONLINEWEINKELLER.de
07/21/2010

The Pepper Pot 2009 - Edgebaston: The Pepper Pot 2009 - Rotwein von EdgebastonWie schon der Name vermuten lässt, duftet The Pepper Pot warm würzig nach zerstoßenem Pfeffer und Maulbeeren. Verantwortlich dafür ist der Mix aus den drei Rhone-Sorten Shiraz, Mourvèdre und Tannat, sie verleihen dem Wein Würze und Pfeffer, sorgen aber auch für Rückgrat und Körper. Im Glas wirkt der Wein jugendlich purpurfarben, saftig und dicht. Die Aromen dunkler Beeren verwöhnen den Gaumen, die Tannine sind präsent, aber nicht vordergründig und der Nachhall ist lang. The Pepper Pot eignet sich vornehmlich zu Feinschmecker -Pizza oder Carpaccio mit Rucola Salat und dazu Ciabatta-Brot.    Weingut: EdgebastonLand: SüdafrikaRegion: StellenboschRebsorten: 32% Mourvèdre, 10% Tannat, 58% SyrahInhalt:  0,75 lAlkoholgehalt: 14,0 Vol.%Restsüße: trockenEmpfohlene Serviertemperatur:  16-18°CFassreife: in Barriques gereift (14 Monate)Lagerfähigkeit: 5 - 7 Jahre ab Jahrgang Rotwein > Südafrika > Stellenbosch



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.

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