Inspired by his father's passion for being close to the vines and the land, David purchased the run down 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 6000 cases to 30 000 cases per annum and focuses on Cabernet Sauvignon, Chardonnay and Rhone varieties.
David's vision is to build a family operated, ultra premium wine operation focussing 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% Cabernet Sauvignon, 5% Cabernet Franc
Wine of Origin Stellenbosch ￼
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.
Drink from 2028 onwards.
A selection of the grapes from vines on the clay-rich section of our GS vineyard that yields far less than the surrounding vines. Small egg tank fermentation with three punch-downs a day was followed by a soft press and 18 months in new French oak before an egg whitening, light filtration and bottling.
Tasting Notes: Dense and dark with a cedar spice and ripe, cassis nose. This wine shows the typical iron-fisted structure of great Simonsberg Cabernet Sauvignon. Terrific linear acidity, bright fruit and wood tannin.
The wine is made in a two ton fermenter where it is pumped over three to four times per day and spends 18 days on the skins. Only the free run wine goes into the barrels for the CWG bottling, no press juice is used. Maturation is 20 months in 100% new French oak hogsheads before being bottled.
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.
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.
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.
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.
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.
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
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
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.
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.
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.
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.
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.