David Finlayson The Pepper Pot 2022

Name: David Finlayson The Pepper Pot 2022
Brand: Edgebaston
SKU: 51117

This wine is created to show the fresh, fruity and spice-driven flavours of these Rhone varietals. The colour is youthful and purple/red. The nose is one of crushed black pepper, dark mulberry and mixed berry coulis. Pure, clean dark red berry flavours flow onto a smooth palate with sufficient structure.

To be enjoyedwith food such as Gourmet Pizza with Carpaccio and rocket salad.

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variety : Shiraz [ 68% Syrah, 13% Mourvedre, 9% Grenache, 8% Tannat, 2% Cinsaut ]

winery : Edgebaston Vineyard I David Finlayson Wines

winemaker : David Finlayson

wine of origin : Western Cape

analysis : alc : 13.56 % vol rs : 2.2 g/l pH : 3.65 ta : 5.62 g/l

type : Red style : Dry body : Medium taste : Herbaceous wooded

pack : Bottle size : 750ml closure : Screwcap

in the vineyard :

Made from grapes grown in the Stellenbosch and Paarl regions from multiple vineyards, ranging from close to the Indian Ocean to the mountains of Paarl.

Soil type: Malmesbury Shale on deep red clay
Planting distance: 4 foot x eight foot
Vines per hectare: 3000-4500
Trellis system: bushvines and hedge trellis
Irrigation: dryland as well as supplementary drip
Altitude: 50-500m above sealevel

about the harvest: Harvested February - March 2022.
Average Production: 4-7 ton/ha

in the cellar :

Grapes were fermented in multiple cuvees of Stainless Steel Tanks using different techniques on batches. Made up from 11 different ferments, the blending components of the wine are diverse in style. In some cases a small percentage of healthy stalks were added back to the ferment. A number of ferments were done with natural yeasts. Maceration on skins was selective depending on the flavours in the wine. Soft pressed to allow fruit dominant characteristics. After maturation in older and large format Oak, the wine was fined with Vegecol and crossflow filtered before bottling.

Wood Elevation: 2nd and 3rd Fill French oak barrels and 65hl Foudres for 14 months.

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