Technical Analysis
With Amatra White, a Chenin-based cuvรฉe, Cathy aims to apply a classic, cool, restrained approach to a generally accepted warmer climate variety found in most of South Africa.
Tasting note
Bright, fresh line of acidity on entry like a cool sea wave break which supports generous, mouth filling flavours of ripe pears with underlying wet stone and petricore raciness that finishes with a long line of lime zest.
Vinification details
Bunch sorting commenced prior to being partially crushed. The mash was pressed in a pneumatic bag press where both free run and pressed fractions were treated oxidatively with minimal wine product additions. The juice was settled cold for two days and decanted to old 225 litre French casks and stoneware amphorae that was spontaneously fermented for a month. The wine went through partial secondary malolactic fermentation and matured for 8 months after which both components were consolidated. Once the wine completed maturation, the casks, and amphorae were consolidated, lightly filtered and bottled.
Tasting video with Cathy Marshall
Technical Analysis
With Amatra White, a Chenin-based cuvรฉe, Cathy aims to apply a classic, cool, restrained approach to a generally accepted warmer climate variety found in most of South Africa.
Tasting note
Bright, fresh line of acidity like a cool wave break which supports generous, mouth filling flavours of lychees, ripe pears and white peach and finishes with a long line of almond paste and lime zest
Vinification details
Both cluster and berry sorting commenced prior to being partially crushed. The mash was pressed in a pneumatic bag press where both free run and pressed fractions were treated oxidatively with minimal wine product additions. The juice was settled cold for two days and decanted to old 225 litre French casks and stoneware amphorae that was spontaneously fermented for a month. The wine went through partial secondary malo-lactic fermentation and matured for 8 months after which both components were consolidated. Once the wine completed maturation, the casks, and amphorae were consolidated, lightly filtered and bottled.
AWARDS
Tim Atkin MW: 91 pts
Technical Analysis
With Amatra White, a Chenin-based cuvรฉe, Cathy aims to apply a classic, cool, restrained approach to a generally accepted warmer climate variety found in most of South Africa.
Tasting note
Bright, fresh line of acidity like a cool wave break which supports generous, mouth filling flavours of nectarine flesh, ripe pears and white peach with a long line of lime zest vibrancy on the finish.
Vinification details
Both cluster and berry sorting commence prior to being partially crushed. The mash is pressed in a pneumatic bag press where both free run and pressed fractions are treated oxidatively with minimal chemical additive intervention.ย The juice is settled cold for two days and then 40% is decanted to old 225 litre French casks, 50% is fermented cold in stainless steel tanks and the remaining 10% in stoneware handcrafted amphorae with no commercial yeast strain inoculated. The wine goes through partial secondary malolactic fermentation and matures for 8 months after which all 3 components are consolidated. Once the wine completes maturation, the casks, tank and amphorae are consolidated and bottled.
Technical Analysis
With Amatra White, a Chenin-based cuvรฉe, Cathy aims to apply a classic, cool, restrained approach to a generally accepted warmer climate variety found in most of South Africa.
Tasting note
Bright, fresh line of acidity like a cool wave break which supports generous, mouth filling flavours of lychees, ripe pears and white peach and finishes with a long line of almond paste and lime zest
Vinification details
Both cluster and berry sorting commenced prior to being partially crushed. The mash was pressed in a pneumatic bag press where both free run and pressed fractions were treated oxidatively with minimal chemical additives. The juice was settled cold for two days and then 70% was decanted to old 225 litre French casks, 20% was fermented cold in stainless steel and the remaining 10% in stoneware handcrafted amphorae with no commercial yeast strain inoculated. The wine has been through partial secondary malo lactic fermentation and matured for 8 months after which all 3 components were consolidated. Once the wine completed maturation, the casks, tank and amphorae were consolidated and bottled.
Technical Analysis
With Amatra White, a Chenin-based cuvรฉe, Cathy aims to apply a classic, cool, restrained approach to a generally accepted warmer climate variety found in most of South Africa.
Tasting note
Bright, fresh line of acidity like a cool wave break which supports generous, mouth filling flavours of lychees, ripe pears and white peach and finishes with a long line of almond paste and lime zest.
Vinification details
Both cluster and berry sorting commenced prior to being partially crushed. The mash was pressed in a pneumatic bag press where both free run and pressed fractions were treated oxidatively with minimal chemical additives. The juice was settled cold for two days and then 40% was decanted to old 225 litre French casks and the remaining 60% was fermented cold in stainless steel with no commercial yeast strain inoculated. The wine has not been through secondary malo-lactic fermentation and matured for 8 months after which both components were consolidated. Once the wine completed maturation, the casks were consolidated and bottled.
