Edgebaston The Pepper Pot Red 2015, Western Cape

Awards and Accolades

Edgebaston The Pepper Pot Red 2015, Western Cape
Edgebaston The Pepper Pot Red 2015, Western Cape Edgebaston The Pepper Pot Red 2015, Western Cape Edgebaston The Pepper Pot Red 2015, Western Cape Edgebaston The Pepper Pot Red 2015, Western Cape Edgebaston The Pepper Pot Red 2015, Western Cape Edgebaston The Pepper Pot Red 2015, Western Cape Edgebaston The Pepper Pot Red 2015, Western Cape Edgebaston The Pepper Pot Red 2015, Western Cape Edgebaston The Pepper Pot Red 2015, Western Cape Edgebaston The Pepper Pot Red 2015, Western Cape Edgebaston The Pepper Pot Red 2015, Western Cape

Made with Rhone grape varietals Syrah, Mourvedre, Cinsault, Grenache and Tannat to produce a wonderfully complex, spicy red blend. A perfect match for a BBQ.

Buy this if...you love Rhone reds.

Edgebaston’s The Pepper Pot red blend tastes as if it has a shake of pepper, but it’s far more appealing, adding seasoning to the dark berry flavours. David Williams, The Guardian
1 review(s)
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Percentage Alcohol

14.0

Country

South Africa

Style

ArrayMedium-Bodied Red, Oaked Red

Vintage

2015

Food Match

ArrayCheese (Strong), Lamb, Lentils & Pulses

Vegan

Vegan

£10.99
  • Meet The Producer

  • Customer Reviews

  • Food & Wine Match

The Producer

Small in size but large in stature, Edgebaston consists of just 22 hectares of vines. David oversees all vineyard and winemaking activity, with a holistic and quality-driven approach. The estate uses only organic fertilisers in the vineyards and care is taken at every step of the winemaking process to ensure that all wines are produced in the most environmentally friendly manner. The wines are enticing, fresh and pure, with an underlying but unmistakable European influence. As you might have guessed, awards are ten-a-penny, with Edgebaston wines regularly receiving top points in South African wine bible, The Platter Guide and the winery a winner in The Wine Merchant Top 100 awards.
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Tom Cannavan Reviews

Don't just take our word for it; here's what wine writer Tom Cannavan has to say:

"An aptly named blend of mostly Syrah with Mourvèdre, Grenache and – surprise surprise – Tannat, the great grape of Madiran that’s rarely seen in a ‘GSM’ blend. Very appealing on the nose, with white pepper indeed, spice and a soulful depth of berry fruit. In the mouth a generous, rich and smooth wine, overflowing with dark fruits, sweet and ripe tannins, a discreet acidity and plenty of creamy and dark flavours to make it wildly crowd-friendly – and a banker for this summer’s barbies."

The Region

The Edgebaston vineyards are planted on very deep, rich clay soils. This is unique to this particular part of Stellenbosch, which helps to produce wines with an excellent structure, classic style and very specific mineral character. A total of eleven varietals are grown on the estate, with both classic single varietal wines and ‘rockstar’ blends including The Pepper Pot Red and Berry Box White which offer a twist on the usual grape blends. Ever the experimenter, David’s recent project ‘Camino African’ involves cherry-picking specific plots and clonal selections for the release of two stunning wines – a Pinot Noir and Chenin Blanc – the culmination of his life and work in South Africa.
More Stellenbosch wines
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Pepper Pot

In The Press:
"I’ve always been suspicious of wines named for the specific flavour they contain. It suggests the wine has been made to a formula, rather than being a spontaneous reflection of a vineyard. Edgebaston’s The Pepper Pot red blend tastes as if it has a shake of pepper, but it’s far more appealing, adding seasoning to the dark berry flavours." David Williams, The Guardian, August 2015

By David on 05th December 2017

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Baked Stuffed Aubergine with Walnuts & Roquefort

With a lot of strong, rich flavours in this baked dish, you need to match the salty cheese with acidic tomato, savoury aubergine and nuts. Try a medium to full-bodied red just like The Pepper Pot, it has enough fruit flavour to contrast with the saltiness in the cheese.
Full recipe

Roasted Quail Wrapped in Prosciutto

The classic gamey flavours of quail combined with salty ham call for a rich, decadent, earthy red wine with a liberal dash of spice. Try a South African Shiraz, it's just what this dish calls for.
Full recipe

Lamb Burgers with Citrus Mayo

Try these succulent Mediterranean-style lamb burgers with a classic, elegant red with enough freshness to cut through the meat. New world Shiraz is all that you need - try Edgebaston's The Pepper Pot. Delicious.

Full recipe


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