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David Finlayson Cabernet Sauvignon 2020
About this Wine
Sourced from the famous GS vineyard as well as four other vineyards near Stellenbosch Mountain and one in Somerset West, closer to the ocean. Important to note these are (leaf roll) virus free vineyards that average 20 years of age and yield about 3 ton/ acre. All fruit was hand-picked. Sorting of bunches was done before destemming using a Pellenc selective and sorting table to ensure only the best berries go into 70-100 hl fermentation tanks. Cultured yeasts specially selected for Cabernet Sauvignon flavors were used for ferment. Post ferment maceration was done in closed tanks for 14 days. During this time pump overs are done twice a day (softer than punch downs). Bag pressing is used for the larger cuvee and a basket press for the smaller ferments. Directly after harvest, the wine was ready to be racked to (20% new, 60% 2nd fill, 205 3rd fill French) barrels, where it sat for about 14 months. Blending in small portions of Petit Verdot and Cabernet Franc component took place at 8 months. During this time it is only racked once, to polymerize the tannins. The assemblage was done with a view to creating a balance between new world fruitiness/ripeness and classic old world Cabernet character. Vegecol (vegan friendly) fining, was done , followed by Cross flow filtration pre-bottling under Diame cork to ensure quality.
90% Cabernet Sauvignon
6% Petit Verdot
4% Cabernet Franc
Tasting Notes
The visual allure begins with a deep, captivating ruby red, creating an enticing invitation. On the nose, David Finlayson Cabernet Sauvignon 2020 reveals a compelling bouquet of blackcurrant, ripe cherry, and a subtle undercurrent of eucalyptus and cedarwood, complemented by soft spice notes.
Tasting unveils a symphony of flavors: succulent dark fruits are elegantly interwoven with nuances of sweet spice and chocolate, all supported by finely-knit tannins that add structure without overwhelming the palate. The wine’s body is full, yet graceful, leading to a finish that is long, elegant, and remarkably balanced.
It’s a versatile partner at the table, its robust profile pairing exquisitely with grilled meats, robust cheeses, and rich pasta dishes.
Technical Notes
- Grape Variety: 100% Cabernet Sauvignon.
- Vineyard Location: The grapes are sourced from select vineyards within the Western Cape, known for soils and microclimates that are conducive to growing premium Cabernet Sauvignon.
- Vineyard Practices: Sustainable farming practices are implemented with a focus on hand-tending vines to ensure optimum grape quality.
- Harvesting: Harvesting is done manually, selecting only the best grapes that express the terroir’s uniqueness and the varietal’s characteristic flavors.
- Fermentation: Fermented in stainless steel tanks with temperature control mechanisms to preserve the natural flavors and aromas of the grape.
- Aging Process: The wine is aged in French oak barrels for a period that imparts subtle, well-integrated oak notes without overpowering the vibrant fruit flavors.
- Alcohol Content: Maintained at a balanced 13.5% – 14% to ensure the wine is smooth and approachable while retaining a robust character.
- Bottling: The bottling process is carried out with the utmost care to ensure that the wine delivered to you expresses the purity and complexity intended.
Scores & Reviews
Sourced from the famous GS vineyard as well as four other vineyards near Stellenbosch Mountain and one in Somerset West, closer to the ocean. Important to note these are (leaf roll) virus free vineyards that average 20 years of age and yield about 3 ton/ acre. All fruit was hand-picked. Sorting of bunches was done before destemming using a Pellenc selective and sorting table to ensure only the best berries go into 70-100 hl fermentation tanks. Cultured yeasts specially selected for Cabernet Sauvignon flavors were used for ferment. Post ferment maceration was done in closed tanks for 14 days. During this time pump overs are done twice a day (softer than punch downs). Bag pressing is used for the larger cuvee and a basket press for the smaller ferments. Directly after harvest, the wine was ready to be racked to (20% new, 60% 2nd fill, 205 3rd fill French) barrels, where it sat for about 14 months. Blending in small portions of Petit Verdot and Cabernet Franc component took place at 8 months. During this time it is only racked once, to polymerize the tannins. The assemblage was done with a view to creating a balance between new world fruitiness/ripeness and classic old world Cabernet character. Vegecol (vegan friendly) fining, was done , followed by Cross flow filtration pre-bottling under Diame cork to ensure quality.
90% Cabernet Sauvignon
6% Petit Verdot
4% Cabernet Franc
4 ½ Stars 2023 Platter’s South African Wine Guide
Sophisticated crafting of the flagship grape, with compelling earthy minerality, brooding blackcurrant fruit laced with tealeaf & liquorice, 20 (94 pts) maintains impressive standard. Sleek, textured & supple, polished 14 months in oak barrels.
90 pts James Suckling Oct 2022
A perfumed nose of crushed blackcurrants, blackberries, gravel and toasted herbs. Full-bodied with creamy tannins. Black-fruited and rather salty on the palate. Even balance with a mouthwatering finish. Drink now.
