With Amatra White, a Chenin-based cuvée, Cathy aims to apply a classic, cool, restrained approach to a generally accepted warmer climate variety found in most of South Africa.
Bright, fresh, sweet melon and white peach top notes with fleshy ripe nectarines on the core and crisp green apple acidity on the finish. A rich mid-palate of lanolin adds depth and complexity to the wet granite stone texture. Primary white peach and fresh apple fruit aromatics may evolve into nutty, spicy baked apple and cardamom notes with age.
Technical analysis
ALCOHOL
14.0 %
RESIDUAL SUGAR
5.1 g/L
pH
3.32
ACIDITY
5.8 g/L
ORIGIN
South Africa
WINEMAKER
Catherine Marshall
VARIETY
Chenin Blanc
TIME IN OAK
8 months (portion of blend)
MALOLACTIC FERMENTATION
No
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Elgin and Stellenbosch
VEGETARIAN
Yes
VEGAN
Yes
Vinification details
Harvest took place in March in Elgin, and mid-February in Stellenbosch. 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 innoculated. The wine has not been through secondary malolactic fermentation and matured for 8 months after which both components were consolidated. Once the wine completed maturation, the casks were consolidated and bottled.
Green credentials
Accredited Integrated Production of Wine (IPW) estate. Wines are registered with the South African Vegan Society.
Tasting video
With owner and winemaker Cathy Marshall.
Contact us to discuss
With Amatra White, a Chenin-based cuvée, Cathy aims to apply a classic, cool, restrained approach to a generally accepted warmer climate variety found in most of South Africa.
Bright, fresh, sweet melon and white peach top notes with fleshy ripe nectarines on the core and crisp green apple acidity on the finish. A rich mid-palate of lanolin adds depth and complexity to the wet granite stone texture. Primary white peach and fresh apple fruit aromatics may evolve into nutty, spicy baked apple and cardamom notes with age. 87% Chenin Blanc, 13% Semillon.
Technical analysis
ALCOHOL
13.5 %
RESIDUAL SUGAR
4.4 g/L
pH
3.41
ACIDITY
5.6 g/L
ORIGIN
South Africa
WINEMAKER
Catherine Marshall
VARIETY
Chenin Blanc
HARVEST DATE
March 2016
TIME IN OAK
8 months (40% of blend)
MALOLACTIC FERMENTATION
No
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Elgin
VEGETARIAN
Yes
VEGAN
Yes
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 innoculated. The wine has not been through secondary malo lactic fermentation and matured for 8 months after which both components were consolidated. A small dollop (13%) of cask matured Elgin Semillon was blended to broaden the mid palate and add complexity. Once the wine completed maturation, the casks were consolidated and bottled.
Green credentials
Accredited Integrated Production of Wine (IPW) estate. Wines are registered with the South African Vegan Society.
Contact us to discuss
With Amatra White, a Chenin-based cuvée, Cathy aims to apply a classic, cool, restrained approach to a generally accepted warmer climate variety found in most of South Africa.
Intense aromas of peaches and glacé pineapple. Marzipan with fresh crunchy apple acidity fans out the tail on the finish. A rich mid palate adds breadth to the graphite wet stone texture throughout.
Technical analysis
ALCOHOL
14.0 %
RESIDUAL SUGAR
2.0 g/L
pH
3.43
ACIDITY
5.7 g/L
ORIGIN
South Africa
WINEMAKER
Catherine Marshall
VARIETY
Chenin Blanc
HARVEST DATE
March 2014
TIME IN OAK
8 months (40% of blend)
SULPHUR
Total: 113 Free: 28
MALOLACTIC FERMENTATION
Partial
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Elgin
Vinification details
Both cluster and berry sorting commences 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 applications. The juice is settled cold for two days and then 40% is decanted to old French casks and the remaining 60% is fermented in a steel tank for a month. Both components are fermented spontaneously and only 10% of the entire blend is taken through secondary malolactic fermentation to broaden out the mid palate. The resultant wine is then further matured for 8 months.
Awards
Platter: 4*
Green credentials
Accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss