Technical Analysis
Cathy Marshall's Peter's Vision is styled around the fruit paradigm grown in a cool, maritime climate prevailing in the Elgin Valley.
Tasting note
Composed of 44% Cabernet Franc, 33% Merlot and 23% Petit Verdot. Classic, restrained elegance with a mouth filling fruit core with pronounced aromatics of fresh black plums, garrigue and pencil shaving minerality. Tannins are supple and well- structured with fresh acidity to support an opulent mid palate for texture and balance.
Vinification details
Bunches were de-stemmed and slightly crushed. Berries were hand sorted at the crusher. The mash was soaked overnight in 500kg batches before yeast activity began where colour and tannin extraction occurred. A commercial yeast strain best suited to these two varieties was inoculated and fermented in open top vats. Juice and skins were punched down, (pigagé), and turned daily to control even heat distribution between the skin cap on top and must juice below for 20 days. Post fermentation maceration lasted three weeks for tannin polymerisation. Once fermentation was completed, the vats were tasted and selected on tannin and flavour attributes and manually pressed in an 800kg capacity stainless steel basket press. The vat combinations selected were kept as separate fractions to create as many blending profiles as possible for the final assemblage. The wine was matured in 2nd and 3rd 225 and 300 litre French coopered casks for 17 months. Selected casks of both varieties were blended and lightly filtered to bottle.
Technical Analysis
Cathy Marshall's Peter's Vision is styled around the fruit paradigm grown in a cool, maritime climate prevailing in the Elgin Valley.
Tasting note
Classic, restrained elegance with a mouth filling fruit core and is seamlessly poised with pronounced aromatics of fresh black plums, mulberries, violets and pencil shaving minerality. Tannins are supple and well- structured with fresh acidity to support an opulent mid palate for texture and balance. Composed of 57% Cabernet Merlot and 43% Merlot.
Vinification details
Bunches were de-stemmed and slightly crushed. Berries were hand sorted at the crusher. The mash was soaked overnight in 500kg batches before yeast activity began where colour and tannin extraction occurred. A commercial yeast strain best suited to these two varieties was inoculated and fermented in open top vats. Juice and skins were punched down, (pigagé), and turned daily to control even heat distribution between the skin cap on top and must juice below for 20 days. Post fermentation maceration lasted three weeks for tannin polymerisation. Once fermentation was completed, the vats were tasted and selected on tannin and flavour attributes and manually pressed in an 800kg capacity stainless steel basket press. The vat combinations selected were kept as separate fractions to create as many blending profiles as possible for the final assemblage. The wine was matured in 2nd and 3rd 225 and 300 litre French coopered casks for 17 months. Selected casks of both varieties were blended 57% Cabernet Franc 43% Merlot and lightly filtered to bottle.
AWARDS
Platter: 4*
Tim Atkin MW: 93 pts
Technical Analysis
Cathy Marshall's Peter's Vision is styled around the fruit paradigm grown in a cool, maritime climate prevailing in the Elgin Valley.
Tasting note
Classic, restrained elegance with a mouthfilling fruit core, and pronounced aromatics of fresh black plums, mulberries, violets and pencil shaving minerality. Tannins are supple and well structured with fresh acidity to support an opulent mid palate for texture and balance. A blend of 57% Cabernet Franc, 43% Merlot.
Vinification details
Bunches were de-stemmed and slightly crushed, with berries hand sorted at the crusher. The mash was soaked overnight in 500kg batches before yeast activity began where colour and some tannin extraction occurred. A commercial yeast strain best suited to these two varieties was inoculated and fermentation took place in open top vats. Juice and skin was punched down with a paddle, and turned daily to control even heat distribution between the skin cap on top and must juice below for 20 days. Post fermentation maceration lasted three weeks for tannin polymerisation.
Once fermentation was completed, the vats were tasted and selected on tannin and flavour attributes and manually pressed in an 800kg capacity stainless steel basket press. The vat combinations selected were kept as separate fractions to create as many blending profiles as possible for the final assemblage.
The wine was matured in 2nd- and 3rd-fill 225 and 300 litre French coopered casks for 17 months. Selected casks of both varieties were blended with 57% Cabernet Franc and 43% Merlot. The wine was lightly filtered to bottle.
AWARDS
Tim Atkin MW: 94 pts
Vinous: 90 pts
Technical Analysis
Cathy Marshall's Peter's Vision is styled around the fruit paradigm grown in a cool, maritime climate prevailing in the Elgin Valley.
Tasting note
Classic, restrained elegance with a mouthfilling fruit core, and pronounced aromatics of fresh black plums, mulberries, violets and pencil shaving minerality. Tannins are supple and well structured with fresh acidity to support an opulent mid palate for texture and balance. A blend of 86% Merlot, 14% Cabernet Franc.
Vinification details
Bunches were de-stemmed and slightly crushed, with berries hand sorted at the crusher. The mash was soaked overnight in 500kg batches before yeast activity began where colour and some tannin extraction occurred. A commercial yeast strain best suited to these two varieties was inoculated and fermentation took place in open top vats. Juice and skin was punched down with a paddle, and turned daily to control even heat distribution between the skin cap on top and must juice below. This process was controlled by hand with no pump or mechanical intervention for optimum focus on each 500kg batch.
Once fermentation was completed, the vats were tasted and selected on tannin and flavour attributes and manually pressed in an 800kg capacity stainless steel basket press. The vat combinations selected were kept as separate fractions to create as many blending profiles as possible for the final assemblage.
The wine was matured in 225 and 300 litre French coopered casks for 16 months and selected casks of both varieties were blended with 86% Merlot and 14% Cabernet Franc. The wine was lightly filtered to bottle.
Awards
Tim Atkin MW: 94 pts
Green credentials
Accredited Integrated Production of Wine (IPW) estate. Wines are registered with the South African Vegan Society.
