| 96 Points, Gold, Best Value: “A lily of the valley perfume opens to present ripe fruit flavours of cantaloupe melon, lemon zest, tangerine, and a touch of dried papaya. The palate has a gentle fruit character, so easy-drinking, with attractive notes of white peach, yellow cherry, and chamomile.” – 2022 Decanter World Wine Awards
91 Points: “Aromas of peach skin, flint, wet stone and fresh flowers. Medium-bodied with a silky texture and crisp acidity. Fresh. Almost crunchy at the refreshing finish. Drink now. Screw cap.” – JamesSuckling.com (October 2022)
91 Points: “David Finlayson has an impressive record with Chardonnay, even at this approachable price level. Aged in a combination of new and used oak and concrete egg, this has jasmine and beeswax aromas, a palate of citrus and melon, bright acidity and a fesh, slightly saline finish. 2022-26.” – Tim Atkin MW (October 2022)
FROM THE IMPORTER
TASTING NOTE
A fresh stylish white, with hints of oak spices and lime blossoms on the nose, complimenting palates nectarine and pineapple, stone and blanched almond notes.
ABOUT THE 2021 CHARDONNAY
David Finlayson needs no introduction, when it comes to Chardonnay. How can we forget his incredible success with this grape when he was at Glen Carlou! This is
without question David’s favorite white grape to work with. Vintage conditions in 2021 were perfect. A long cool ripening period produced complex fruit and the dry growing season added depth and richness due to low yields and concentrated , small berries. This is David’s 14th vintage of Chardonnay on his Edgebaston vineyards. The wine is made from 5 different vineyards including coastal, mountain and valley floor sites ranging between 4 miles and 20 miles from the cooling False Bay breezes coming off the Atlantic Ocean. As with previous vintages, the wine shows an elegant minerality with lime-citrus, sourdough and cinnamon flavors. The mineral note helps keep a wonderful grip on the palate, showing good aging potential. There are some distinct similarities to the flavors found in cooler Burgundian sites – perhaps most similar to a fine Meursault. The focus here is to make elegant wines that work with food.
TECHNICAL NOTES
2021 was a cool, dry vintage resulting in low yields. All fruit was hand-picked from 5 blocks planted with French CY95 and California CY 8 and CY 9 clones. Vine age ranges from 20 -30 years and planting density is around 3000 plants per acre. Grapes are harvested in several stages, to provide layers of complexity and blending components (22 Brix up to 25 Brix). Grapes are whole bunch pressed and then fermented in 300 liter barrels – partial inoculation and some with natural yeasts. 30% of the fruit went through malo. Barrel regimen – (French/Alliers/med toast) 10% new, 35% 2nd fill, 45% 3rd fill, 10% concrete egg. Maturation period – 10 months. Wine was stirred twice during elevage in barrel. Prior to bottling the wine was fined with bentonite and Vegecol, the wine was crossflow filtered and bottled under screwcap to ensure
freshness and quality. 15,000 bottles were produced.
In the Vineyard
Soil Type: Malmesbury Shale on deep red clay, Hutton.
About the Harvest
Hand picked Chardonnay grapes, from 4 blocks with sugars from 22 Brix up to 25 brix to ensure a variety of flavours.
In the Cellar
Barrel fermented with natural yeasts. 30% malolactic
fermentation.
Ten months in French Oak; 10 % New French Oak, 35% 2nd Fill French Oak, 45% 3rd Fill French Oak, 10% Concrete eggs
Alcohol - 14.01%
ABOUT DAVID FINLAYSON WINES
Edgebaston Vineyard, situated in the foothills of the Simonsberg Mountain in the Northern reaches of the Stellenbosch wine region, is the home of David Finlayson's range of premium wines.
With over 25 years of winemaking experience gained in South Africa and a number of wineries around the world, including Chateau Margaux in France and Peter Lehmann wines in Australia, David Finlayson is a name synonymous with producing wines from top quality Burgundian and Bordeaux grape varieties alike.
Born and raised in Stellenbosch
and a third generation grape grower and vintner, David Finlayson and his family purchased the run down Edgebaston farm in 2004 and began the painstaking replanting and rebuilding process to create the picturesque 30 hectare vineyard that is the Edgebaston Vineyard today.
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