David Finlayson Cabernet Sauvignon 2014
September 2017 – The initial aromatic top note on the 2014 Edgebaston Cabernet Sauvignon has a savory cast, which brings forth some smoky oak and a lighter herbal tone, which quickly subsides into deep black currant fruit on the nose. Medium fuller to fuller bodied, this has an engaging suppleness with good fruit concentration to the dark fruit flavors, while everything is kept vibrant with good underlying acidity. The tannins are finely tuned leaving a slight powdery impression and showing nice integration into the fruit. Finishing long and dry, this has good persistence and should only get better with a year or two extra bottle, and then continual drinking well over the next couple of years after that.
90 pts Stephen Tanzer/Vinous
This stunning value in Cabernet delivers classic aromas of cassis, blackberry, violet and menthol, plus a whiff of wood smoke. Supple but firm flavors of dark berries, fresh herbs and minerals display excellent energy and definition, along with a note of chocolaty ripeness.
90 pts Robert Parker Jr.’s The Wine Advocate
The 2014 Cabernet Sauvignon has a pretty nose of brambly red fruit mixed with cassis and iodine aromas, nicely integrated and focused if not complex. The palate is supple and lithe on the entry with harmonious, svelte black fruit laced with graphite. This is a composed Cabernet that does not shortchange on intensity, notwithstanding the superb price.
89 pts Vinous/Tanzer
Bright ruby-red. Cassis, blackberry, violet, menthol and woodsmoke on the nose. At once supple and firm, showing lovely energy, definition and density to its slightly medicinal dark fruit, fresh herb and mineral flavors, plus a note of chocolatey ripeness. Finishes with serious tongue-coating but nicely buffered tannins and very good energy and length. A serious Cabernet for the price, with lovely balancing acidity.
Harvest Date: Late March 2014. Soil Type: Malmesbury Shale on deep red clay. Winemaking: All grapes were hand picked and fermented in Stainless Steel Tanks. A traditional punch down every 4 hours is used to extract the fine tannins and colour from the skins. Maturation took place in 70% new and 30% 2nd fill 300l French oak barrels for 18 months.
Produced from three outstanding clones of Cabernet Sauvignon planted as “Mother Blocks” for the South African vineyard industry due to their suitability to the deep red clay soils on Edgebaston. Made to exude absolute purety of varietal character and as such display true Cabernet Sauvignon cassis and blackcurrent flavours. The wine has a fresh, minty herbaceousness backed by mocca vanilla oak. Firm structured tannins and a long finish on the palate show good ageing potential. Made with more than a nod to the classic wines of the Medoc in the Bordeaux region, showing the period of time David Finlayson spent working at world renowned Chateau Margaux.