From: Stellenbosch, South Africa
Blend: Syrah, Grenache, Mourvedre, Tannat

Taste: This medium-bodied red wine, comprising 60% Syrah, 31% Grenache, 6% Mourvedre, and 3% Tannat, presents a youthful, purple-red hue. Its aroma is an intoxicating mix of crushed black pepper and dark mulberry, with an undercurrent of mixed berry coulis. These scents pave the way to a palate where pure, clean, dark red berry flavors are the stars, supported by a structure that makes it a versatile companion to food.

Pairing: Ideal for pairing with everyday meals like pasta, gourmet pizza, or spicy dishes like Cajun chicken. Its ability to complement a range of cuisines speaks to its well-crafted balance and universal appeal. This wine was created to complement spicy African cuisine. That being said, everything from spaghetti and meatballs to gyro sandwiches to carne asada to hamburgers pair beautifully with this charming red blend.

Spicy Roasted Chicken Thighs
Recipe from Suvir Saran
Adapted by Mark Bittman

About: Nestled in the foothills of the Simonsberg Mountain in the northern reaches of the Stellenbosch wine region lies Edgebaston Vineyard, a testament to the enduring legacy of the Finlayson family in South African winemaking. The story of this vineyard is intertwined with the journey of David Finlayson, a third-generation grape grower and vintner whose name has become synonymous with top-quality wines made from both Burgundian and Bordeaux grape varieties.

David's journey in winemaking is a rich tapestry of experience and passion. Born and raised in Stellenbosch, he was a Dux student at Elsenburg Agricultural College, a cornerstone for many prominent winemakers. His quest for knowledge didn't stop there. David ventured globally, enhancing his skills at renowned wineries like Chateau Margaux in France and Peter Lehmann Wines in Australia. This international exposure has significantly influenced his winemaking style.

In 2004, David and his family embarked on a transformative journey by purchasing the run-down Edgebaston farm. This marked the beginning of a painstaking rebuilding process, turning it into the picturesque 30-hectare vineyard it is today. David's commitment to excellence is evident in his meticulous approach to vineyard management, using only the best vine material and organic fertilizers sourced from hormone-free dairy herds and compost sites.

The terroir of Edgbaston is exceptional, with deep clay topsoil and shale sub-soils unique to this part of Stellenbosch. This distinctive composition lends the wines produced here a classic style, structured minerality, and remarkable complexity. The vineyard, spanning 22 hectares out of the 29-hectare property, is planted with a variety of grapes, including Chardonnay, Sauvignon Blanc, Semillon, Viognier, Shiraz, Mourvedre, Tannat, Merlot, Cabernet Sauvignon, Petit Verdot, and Cabernet Franc. Each variety is carefully nurtured to ensure the highest quality of wine production.

David's influence on the Cape's modern wine industry is indelible. His father, Walter Finlayson, a two-time winner of the "South African Winemaker of the Year" award, and his grandfather, Dr. Maurice Finlayson, a pathologist turned winemaker, laid the foundation for what would become a family legacy in the region.

At Edgbaston, David Finlayson's approach to winemaking reflects his respect for the land and his passion for the craft. His ethos of quality and environmental stewardship permeates every aspect of the winery. The wines reflect this philosophy, embodying the essence of the Stellenbosch region's terroir and the Finlayson family's commitment to excellence. David's fondness for Rhone styles is evident in his wines, where he skillfully brings the fruit and tannins to the forefront, allowing the influence of wood to complement rather than overpower the wine's natural characteristics subtly.

Through over 25 years of winemaking experience, both in South Africa and abroad, David Finlayson has contributed to and shaped the narrative of South African winemaking.

This wine is a skillful blend of fruit sourced from Stellenbosch and Paarl, regions renowned for their distinct contributions to wine character. With its opulence and darker fruits, Paarl merges seamlessly with Stellenbosch's redder fruit notes and a hint of savory spiciness, creating a harmonious, intriguing, and delightful balance.

The Pepper Pot is a narrative of culture and tradition, as depicted on its label featuring a traditional ethnic cast iron cooking pot, a ubiquitous symbol in African households. This emblem resonates with the culinary practices across the continent, where a blend of various components in a single pot result in savory, sometimes spicy, dishes. The choice of Rhone varietals in this wine pays homage to this vibrant cuisine, adding an extra layer of cultural depth to each sip.

All grapes for the Pepper Pot were hand-picked, ensuring only the best quality. The winemaking process involved 11 different ferments, each contributing its unique style to the final blend. The use of natural yeasts in several ferments and the selective maceration on skins based on the diverse flavors present in the wine showcase the winemaker's dedication to preserving the authenticity of each varietal's character. The wine was matured in a mix of used French and American oak barrels for 8 to 12 months, further refining its profile.