David Finlayson Pepper Pot 2020

Black Plum, Blackcurrant Preserve, Pipe Tobacco, Black Peppercorn, Bay Leaf, Dried Redcurrant

To make this wine, David sources from his family’s estates in both Stellenbosch and Paarl. Paarl is an excellent source of older vine Rhone grapes such as Syrah, giving this blend some serious tannins and plenty of dark fruit characteristics. Meanwhile, the Stellenbosch fruit contributes plenty of acidity and savory components such as dried herbs and the pepper for which the wine takes its name. The final blend for this wine is predominantly Syrah, Mourvèdre and Tannat, with small amounts of Grenache, Carignan, and Cinsault. 

When you open this wine, you will want to decant it for at least half an hour. Once this wine has a little bit of time to open up, it is quite dense and complex with notes of black plum, blackcurrant preserves, pipe tobacco, whole black peppercorn, bay leaf, and dried redcurrant. Drink now through 2025 with beef and vegetable stew, short ribs, andouille sausage, or Caribbean cuisines like Pepper Pot.