“I like to keep this winery focused on the vineyards, on the quality of the grapes and the winemaking process. It’s very much a family affair, it’s myself, my wife and two children, and then only one or two key staff members.”
Inspired by his father’s passion for being close to the vines and the land, David purchased the rundown Stellenbosch farm Woodlands (a remainder of the original Edgebaston grant) in 2004.
The Finlayson family has returned to its winemaking roots in Stellenbosch and David launched the Edgebaston range of wines from this property which boasts 29 hectares of vineyard. A small winery was put into operation in 2009, waving goodbye to the days of rented facilities. Production has grown from 6 000 to 30 000 cases per annum and focuses on Cabernet Sauvignon, Chardonnay and Rhône varieties.
David’s vision is to build a family operated, ultra premium wine operation focusing on the quality and personality of the wines in the bottle. David is married to Lizel and they have a budding winemaker and viticulturist respectively in daughter Daniella and son Callum.
95% Tempranillo, 5% Cabernet Sauvignon
Wine of Origin Stellenbosch
Tasting Notes: Deep black colour with a crimson edge. Notes of black truffle, lead pencil shavings and cassis carry to the ripe, firm tannins on the palate. A wine that will mature for many years.
Ready for drinking in 2030.
Winemaker: David Finlayson
95% Cabernet Sauvignon, 5% Cabernet Franc
Made from grapes picked off the clay-heavy section of our prestige GS
vineyard; these grapes
were picked five days earlier than the rest of
the vineyard. They were fermented in a small
1.5 ton fermenter and
punched down three times a day. After 21 days on skins, they were
matured
in new French oak for 24 months. A small percentage Cabernet Franc was added
to
the barrels to soften the tannin structure and add a twist of
difference to the usual CWG wine
which has always been 100% Cabernet
Sauvignon.
Tasting Notes: Typical of the house style, a big, iron-fisted style
Cabernet Sauvignon with
boysenberry and cassis on the nose. Ripe
bramble, cassis fruit with a touch of vanilla oak and
solid tannins on
palate.
36 Cases of this wine were sold on the 2020 auction.
Ready for drinking from 2025 to 2035.
Winemaker: David Finlayson
This wine was made from a selected patch of earth in our GS vineyard, where the vines have very low vigour and give low yields. The small batch of grapes was fermented in an open tank with daily punch-downs. Malolactic fermentation and barrel maturation in a 300 litre new French oak barrel followed for 24 months before egg white fining, filtration and bottling took place.
Winemaker: David Finlayson
Grapes from a single clone making up 8 rows of one of our Cabernet Sauvignon blocks were vinified separately in a 2 ton open fermenter. Pigeage took place three times daily and the wine was pressed off to barrel to complete fermentation and malolactic fermentation in new French oak. Maturation in oak took 18 months. Tasting Notes: The dark centre of this Cabernet Sauvignon shows the concentration of colour extracted from the small berries during punch-down. Dark cocoa, cinnamon and blackberry notes on the nose carry to the palate where the structure and depth of flavour is evident. Ripe boysenberry, blackberry and a touch of vanilla spice continue onto a long balanced aftertaste. This wine will benefit from and reward maturation and decanting before serving.
Winemaker: David Finlayson
Fermented in 1.5 ton open tanks and punched down by hand every 6 hours. 10 days on the skins. Matured for 18 months in new 300 litre French oak barrels. Tasting Notes: This is a selection of the very best grapes and subsequent barrels from our clone CS163, GS Vineyard. Intense Cassis and black fruit flavours dominate the nose. This wine has massive structure and deep, intense black berry flavours layered in a complex weave of fruit and oak. A wine that will partner rich meat dishes very well. The wine will reward maturation in the large format bottles.
Winemaker: David Finlayson
This wine is made from grapes grown on the Clos du Ciel property. It is an example of a site specific wine from a relatively old and low yielding vineyard dedicated to a single variety which makes it interesting. One of a planting selection of 7 clones of Chardonnay, this barrel of juice was fermented with a relatively high percentage of solids to accentuate the flavours of the site. Spontaneous fermentation started in a concrete egg and was followed after 3 months maturation by a further 12 months in a new D&J barrel before fining in barrel and bottled unfiltered. Tasting note: Very taught, mineral, lime and clean, white flower flavours lead to the palate where a fresh, crisp acidity is backed by the oak. Extremely youthful and made to age for a number of years. Drinking at its optimum in 2015.
Winemaker: David Finlayson
Fermented in 1,5 ton open tanks and punched down by hand every 4 hours. 14 days on the skins. Matured for 20 months in 2 new 300 Litre French oak barrels. Tasting note: This is a selection of the very best grapes and subsequent barrels from our GS vineyard. Intense cassis and black fruit flavours dominate the nose. Not a shy wine, the palate explodes with flavours layered in a complex weave of fruit and oak flavours backed by intensely structured but fine tannins. A rich wine that will partner rich meat dishes very well.
Winemaker: David Finlayson
Made from selected older vineyards. After 15 days fermentation, the wine was transferred to new French oak barriques for malolactic fermentation. The wine was then racked, blended and sulphured and matured for a further 18 months before bottling. Tasting note: Dark crimson edged wine. Smoked, cassis, vanilla and a cinnamon fruit cake on the nose. Plums and red fruit on palate. Rich and full bodied. Long structured aftertaste. Packaging: Bottle Size: 1.5L Case Size: 3 x 1.5L Qty Cases Produced: 300 Qty Cases on Offer: 96
Winemaker: David Finlayson
This small batch of hand selected Cabernet Sauvignon was fermented in a 3000 Litre tank and punched down 3 times a day to extract the maximum colour and tannins. The wine spent 20 days on skins undergoing malolactic fermentation and was then matured in 2 new French oak hogsheads (300 litre) for 18 months before bottling. Tasting Notes Deep red colour. use is complex with hints of mint, mulberry, vanilla, nutmeg and almond. Smooth entry on palate, chocolate mocha coffee and cassis backed up with crisp acid and tannin backbone. Long finish promises good aging potential
Winemaker: David Finlayson
The Cabernet Sauvignon grapes were fermented in open tanks for 10 days. Punch downs occurred three to four times per day. The Merlot was fermented in a closed tank and spent 14 days on skins after malolactic fermentation. The wines were blended and matured in new French oak barrels for 22 months. Tasting Notes Clear, deep crimson red colour. Entry on nose and palate, with wafts of ripe cherry and plum linked to tobacco leaf and cigar box characters. The palate is powerful with rich ripe mulberry fruit, vanilla spice and fruit nuances. Finishing off with a huge tannin structure.
Winemaker: David Finlayson
These grapes are from a single vineyard, first used for our CWG Reserve in 2004. Barrel fermented and matured in 100% new 225 litre French oak. Natural yeast fermentation and spontaneous malolactic allowed for complexity. 18 months ageing sur lie. Bottled with minimal filtration. Tasting Note: A rich, opulent wine. Cloves, nutmeg, cinnamon spice and orange peel on the nose. Palate crisp and tight with layer upon layer of spice, vanilla and citrus. Long finish in the mouth shows promise of age ability.
Winemaker: David Finlayson
Picked from old vines yielding 3,5 tons/ha. Whole bunch pressed and fermented with natural yeast in 100% new French oak, followed by 11 months maturation sur lie before bottling. Tasting Note: Brilliant lees intoned green tinge with subtle straw colour background. Nose of cinnamon spice and sourdough, backed up on palate by ripe apricot, citrus and yeasty flavours.
Winemaker: David Finlayson
100% Chardonnay – The CWG Auction Chardonnay has been made from the same single vineyard since 1996. Now named ‘The Cottages’, the wine is a full expression of terroir of this 1 ha vineyard. Natural yeast fermentation and 12 months maturation in 100% new French oak remains the traditional process used. Tasting note: The 2002 vintage was cool, with January rain showers expressed in the honey, straw and citrus flavours of this wine. A rich, tropical fruit palate with cinnamon oak flavours lasts with a long smooth finish.
Winemaker: David Finlayson
95% Zinfandel, 5% Cabernet Sauvignon – As always, making great Zinfandel is a tough job. 2002 was no different, with the high sugars and ripe tannins causing a long, slow fermentation in barrels. Matured for 14 months in 50/50 French and American oak barrels, blended with a dash of Cabernet Sauvignon. Tasting note: A more elegant and smooth Zinfandel than the 2001, this wine has ripe fresh mulberry and black berry flavours on the nose. Very youthful palate with fresh red berry flavours continuing long on the palate, backed by big, ripe tannins.
Winemaker: David Finlayson
Continuing our style of past CWG Reserve Chardonnays, rich and yeasty, with fresh-baked bread aromas combined with melon and citrus peel fruit flavours. The 2001 vintage shows great potential for maturation.
Winemaker: David Finlayson
Full, ripe berry fruits gushing with flavours of mulberry, raspberry and sun dried peach, which, combined with the new oak and high natural glycerol, give the wine an extremely long aftertaste.
Winemaker: David Finlayson
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