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.
All grapes were hand picked, sorted, destemmed and fermented in small 3000l Stainless Steel Tanks. Inoculated with Cabernet Sauvignon specific yeasts. Remontage consisted of two pump-overs /day. Macerated on skins for 21 days before soft pressing in pneumatic press. Free run wine kept for the GS bottling. Press wine separated. After maturation for 18 months, the wine was fined with Vegecol and bottled.