When it comes to Cabernet Sauvignon, “Go big or go home” seems to be the mantra at the Finlayson Family’s Edgebaston estate. David Finlayson’s 2019 Stellenbosch Cabernet Sauvignon (92 points – Decanter; 90 points – Tim Atkin; Gold Medal – Concours International des Cabernets) packs a real punch. This is robust Cabernet that’s packed with flavor. And for that we are thankful. Unlike many New World Cabernets that don’t seem to gain much with bottle age, David Finlayson’s Stellenbosch Cabernet Sauvignon starts with a lot of stuffing and keeps on giving the longer one lets it air or allows it to rest a year to two longer in bottle. Produced from several exceptional clones of Cabernet Sauvignon, the 2019 David Finlayson Stellenbosch Cabernet Sauvignon is deep in color, hauntingly aromatic, and intense in flavor with plenty of tannin to hold court with the wine’s rich blackberry fruit, tobacco, and exotic spice flavors. Immensely pure and slightly herbaceous, the youthful 2019 David Finlayson Stellenbosch Cabernet Sauvignon is reminiscent of the exceptional Cabernet-based wines of France’s Médoc and David Finlayson’s successful stint at Château Margaux. For ultimate enjoyment, we suggest decanting the 2019 David Finlayson Stellenbosch Cabernet Sauvignon one hour before serving at cool room temperature (57°-62° F). Serious Cabernet drinkers will want to lay additional bottles down to drink over the next several years; they won’t be disappointed. Anticipated maturity: 2022-2029. Enjoy!
What does one serve with a big robust Cabernet Sauvignon? How about just about anything? 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 2019 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 remains 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 many other well-prepared dishes, including Ossobuco, Braised Venison served with caramelized onions, and dry aged beef, preferably in the form of a Rib-Eye, Porterhouse, or Tomahawk steak, topped with Portabella mushrooms and a rich, herb-infused sauce. Ground Turkey and Lentil Chili makes a delicious accompaniment, too, as do fine ripe cheeses such as Comté and Gouda. Bon Appétit!
Gold Medal – Concours International des Cabernets – The prestigious annual tasting of hundreds of Cabernets from around the world by sommeliers of the Union de la Sommellerie Française.
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 worldwide 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 dubbed David Finlayson “The Cabernet Kid” for his award-winning Cabernets and continue to laud Edgebaston’s superb Chardonnays, Chenin Blancs, and Cabernet Sauvignons with multiple 90+ point ratings and Gold Medals at international competitions.
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