David Finlayson grew up running around the vineyards and cellars of his father Walter and uncle Peter, two of the Cape's foremost vintners of the last four decades. The older Finlaysons were founding members of the Cape Winemakers Guild in 1982, affording the keen youngster a rare opportunity to sit in on one of those seminal early wine tastings.
Vintage 18
'I was in awe of the great wines and great winemakers I experienced that evening,' he remembers. He was to become a member of this august gathering himself in 1998 and, a couple of years later, elected to serve as one of its youngest chairmen.
But for all his pedigree and connections, David has always been his own man, an ambitious, talented, progressive vintner earning far-reaching acclaim for his wines, yet remaining as straightforward and unpretentious as they come.
There were never any family expectations on him to become a winemaker. In fact, he first considered journalism as a career and even flirted with the idea of becoming an actor. 'Instead, my older brother did.' [Robert Finlayson is one of South Africa’s finest musical actors, winner of the Fleur du Cap Award for portraying Judas in Jesus Christ Superstar, and currently working in London.]
Proving that winemaking was in the genes, David eventually opted for Elsenburg Agricultural College, graduating in 1993. After that, he hit the international winemaking trail: Australia for a stint at Peter Lehmann in the Barossa Valley and France to work under Paul Pontallier at First Growth Château Margaux in Bordeaux.
At 24 he joined his father at Glen Carlou in Paarl. 'Walter', as his son refers to him, had established his own winery and vineyards there in 1988 after building historic Blaauwklippen's reputation for great reds in the late 1970s and 1980s and, before that, farming at family-owned Montagne (now Hartenberg Estate), both in Stellenbosch.
With Walter's other great love being his Ayrshire dairy herd and having a penchant for making fine farm cheeses, he was keen to give his talented, confident son free rein in the Glen Carlou cellar.
By the age of 30, David's wines and business acumen had earned him the position of CEO of Glen Carlou. The Finlayson father-and-son team had entered into a partnership with Swiss company Hess Holdings, a multinational vineyard and winery owner.
When Hess bought out the Finlaysons in 2003, David (though remaining MD and cellarmaster until 2009) headed 'home' to Stellenbosch and Woodlands Farm.
Herbed ostrich fillet recipe by David Finlayson paired with Edgebaston Cabernet Sauvignon....
Tuna carpaccio recipe by Drainbow peppercornsavid Finlayson paired with Edgebaston Chardonnay....