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Country of Origin & Region


South Africa, Stellenbosch region


Edgebaston The Pepper Pot 2008

88 pts Stephen Tanzer's International Wine Cellar (JM) - Sweet, round and supple, soft tannins

Tasting Notes

This wine is all about fresh, bright fruit and spicy flavors. The color is youthful and red/purple. Fresh berry coulis, crushed white pepper and dark mulberry scents on the nose. Pure red berry flavors flow onto a smooth palate with some crisp acid and tannin backbone delivering a smack of lively berry flavors wrapped up in the slightest hint of vanilla.

Food Accompaniments

Gourmet pizza with rocket, sunflower seeds and pumpkin, beef goulash

Awards, Reviews and other Notes

88 pts Stephen Tanzer's International Wine Cellar (JM)
Dark red. Musky aromas of licorice, tree bark, Indian spices and roasted herbs. Sweet, round and supple, with redcurrant and truffle flavors framed by pepper and spice notes that carry through to the back. This very gently priced and rather unusual blend finishes with soft tannins and a suggestion of milk chocolate. Use this as you would a good Cotes du Rhone.

87 pts Robert Parker Jr.'s The Wine Advocate Aug 2009 #184 (DS) The 2008 The Pepper Pot is majority Syrah, with 32% Mourvedre and 10% Tannat. As intended, it delivers a pungent meld of pepper, spices, and sweet yet tartly-edged black fruits. A nutty, vegetal, spinach-like undertone and a mere hint of Mourvedre’s bloody meatiness add interest to this wine of modest body (despite 14% alcohol) and considerable refreshment.

Winemaker Notes

This wine is a blend of varietals that add spicy flavors and white and black pepper notes to the crushed berry fruits of the vine. Each varietal was crushed and fermented separately . After primary fermentation, the wines were blended and then matured to marry the flavors. After 12 months, the wine was crossflow filtered and bottled. Bottled under stelvin to ensure fruit intensity remains at an optimum in the bottle.

Wine Spec Sheet

UPC Code

Chemical Analysis




Wine Spec Sheet


Alcohol: 14
pH: 3.5
Total Acid: 6.4
Residual Sugar: 2.1
Free/Total Sulfur: 44/90


Hi Res Label

Red Blend

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