Make no mistake, there is no wimp in David Finlayson’s 2017 Stellenbosch Cabernet Sauvignon, nor will you find this to be a New World tannic monster devoid of a soul. On the contrary, the 2017 David Finlayson Stellenbosch Cabernet Sauvignon (90 points – Wine Enthusiast, 90 points – Tim Atkin MW) is very much classy Cabernet Sauvignon, and it can hold its own against Cabernets costing more than twice its price. Produced from three exceptional clones of Cabernet Sauvignon, the 2017 David Finlayson Stellenbosch Cabernet Sauvignon is deep in color, highly aromatic, and intense in flavor, but without a big tannic bite. It comes across as immensely pure and redolent with black cherry, cassis, and a delightfully minty herbaceousness, all of which recall the exceptional Cabernet-based wines of France’s Médoc and David Finlayson’s successful stint at Château Margaux. Savory scents and flavors of ripe berries and blackcurrant mingle with mint, herbs, dark chocolate, and a hint of violets to caress the nose and palate. For ultimate enjoyment, we suggest decanting the 2017 David Finlayson Stellenbosch Cabernet Sauvignon one hour before serving at cool room temperature (57°-62° F). Enjoy!
What does one serve with the finest Cabernet Sauvignon? How about just about anything or nothing at all. In South Africa, lamb, beef, ostrich, and all manner of antelope (kudu, springbok, etc.) constitute the preferred accompaniments to fine Cabernets such David Finlayson’s 2017 Stellenbosch Cabernet Sauvignon. Having enjoyed lamb all over the world, we have found that none can beat the finest South African lamb for flavor, tenderness and texture, so our number one pairing with this wine goes to lamb, grilled or roasted, rubbed with fresh garlic and basted with olive oil, fresh rosemary and thyme. Yet, David Finlayson’s robust Cabernet Sauvignon provides the ideal companion to a wide variety of dishes, including Ossobuco, Braised Venison served with caramelized onions, and dry aged beef, preferably a Rib-Eye or Porterhouse, topped with Portabella mushrooms and a rich, herb-infused sauce. Ground Turkey and Lentil Chili makes a delicious accompaniment, too, as does nothing but a large clean glass from which to enjoy David Finlayson’s world class Cabernet. Bon Appétit!
David Finlayson and his family’s Edgebaston Stellenbosch wine estate have become synonymous with modern winemaking in South Africa. Originally from Scotland, the Finlayson family has for three generations made outstanding wines in Stellenbosch and has in recent years been instrumental in transforming the Cape wine industry from a dwindling domestic business to a thriving international venture receiving world-wide acclaim. Recently, after much prompting, David Finlayson is bottling his family’s Edgebaston estate Cabernet Sauvignon and Chardonnay under this own name to much deserved critical acclaim.
The father and son team at Edgebaston of Walter and David Finlayson present impressive credentials. Walter made wine at South Africa’s Blaauwklippen winery for more than 15 years where he twice garnered “Diner’s Club Winemaker of the Year” awards in addition to a host of other prestigious awards. While still at Blaauwklippen, Walter purchased the now renowned Glen Carlou farm in Paarl, which he and son David transformed into one of South Africa’s leading wineries. Subsequently, Walter has become best known for producing South Africa’s wine of the year in 2005.
David continues the family’s winemaking legacy. In addition to his award winning work at Glen Carlou, David Finlayson has honed his winemaking skills at a number of prestigious addresses. David performed winemaking stints at Peter Lehmann, one of Australia’s iconic wineries, and in France at world renowned Château Margaux before starting Edgebaston. In 2003, Walter and David sold their shares in Glen Carlou and purchased what is now Edgebaston, a beautiful estate on the hills overlooking Stellenbosch, South Africa’s premier appellation and burgeoning wine town. From the beginning, critics have lauded David Finlayson and Edgebaston’s award winning wines for their quality, value and innovation, and we count the Finlaysons and their Edgebaston winery among our best finds. Apparently, we are not alone as critics have latched on to David Finlayson’s expertise and continue to laud Edgebaston’s superb Chardonnays, Chenin Blancs, and Cabernet Sauvignons with multiple 90+ point ratings.
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