Home / Wines / Pinot Noir on Sandstone Soils, Catherine Marshall Wines

... this is the juiciest and most refreshing of Cathy Marshall's Pinot Noirs.

Tim Atkin MW

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Pinot Noir on Sandstone Soils, Catherine Marshall Wines

Cathy Marshall embraces a minimalist and natural approach with attention to the integrity of Pinot Noir specifically cultivated on lighter, sandstone soils.

Broad spectrum aromas of pomegranate, cranberry and red cherry supported by suede-y, dry tannins for texture and complexity.

Technical analysis

ALCOHOL

13.5 %

RESIDUAL SUGAR

2.8 g/L

pH

3.58

ACIDITY

5.1 g/L

ORIGIN

South Africa

WINEMAKER

Catherine Marshall

VARIETY

Pinot Noir

TIME IN OAK

9-12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

Drought conditions were less intense for the 2019 vintage with some rainfall during the ripening period unlike 2015, 2016 and 2017 and 2018 where Elgin experienced more extreme drought conditions. The garnet colour shows a darker and more intense core than earlier vintages.

Vinification details

Bunches were de-stemmed and crushed (60%) and berries were hand sorted. The mash from the various batches were cold soaked in stainless steel tanks for three days before yeast activity began where colour and some tannin extraction occurred. Fermentation was either spontaneous or some batches were inoculated with a culture, depending on site – soil and style elements. Juice and skin were punched down and turned daily to control even heat distribution between the skin cap on top and must juice below. Tannin and flavour extractions from the skins were carefully monitored at this stage.

Once fermentation was completed, the wine was tasted and selected on tannin and flavour attributes and manually pressed in an 800kg capacity stainless steel basket press. The combinations selected were kept as separate fractions to create as many blending profiles as possible for the final assemblage. The secondary malolactic fermentation was completed in 225L oak casks where, once all the malic acid had converted to lactic acid, it was racked off the solid lees and further matured for 9 to 12 months in a combination of new, second-, third- and fourth-filled Burgundy coopered casks.

The approach to chemical additions and mechanical intervention is kept to the absolute minimum so that the natural integrity of the variety is respected and expressed. Once maturation was completed, each barrel was assessed and the resultant blend of the chosen barrels were assembled in a stainless steel tank and then lightly filtered to bottle.

Awards

Tim Atkin MW: 92 pts

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.

Have a trade enquiry?
Contact us to discuss

The lighter texture of the sandstone soils is reflected in the perfume and elegance of this four-clone Pinot Noir cuvée.

Tim Atkin MW

Download full size images

Pinot Noir on Sandstone Soils, Catherine Marshall Wines

Cathy Marshall embraces a minimalist and natural approach with attention to the integrity of Pinot Noir specifically cultivated on lighter, sandstone soils.

Broad spectrum aromas of pomegranate, cranberry and red cherry supported by suede-y, dry tannins for texture and complexity.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

2.6 g/L

pH

3.60

ACIDITY

5.0 g/L

ORIGIN

South Africa

WINEMAKER

Catherine Marshall

VARIETY

Pinot Noir

TIME IN OAK

9-12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

2018 was another long, dry growing season, like 2015, 2016 and 2017 with more extreme drought conditions and severe water restrictions in place as dams were critically low throughout the year. This impacted the overall concentration of flavour and texture of the wine considerably. The garnet colour shows a darker and more intense core than previous vintages.

Vinification details

Bunches were de-stemmed and crushed (60%) and berries were hand sorted. The mash from the various batches were cold soaked in stainless steel tanks for three days before yeast activity began where colour and some tannin extraction occurred. Fermentation was either spontaneous or some batches were inoculated with a culture, depending on site – soil and style elements. Juice and skin were punched down and turned daily to control even heat distribution between the skin cap on top and must juice below. Tannin and flavour extractions from the skins were carefully monitored at this stage.

Once fermentation was completed, the wine was tasted and selected on tannin and flavour attributes and manually pressed in an 800kg capacity stainless steel basket press. The combinations selected were kept as separate fractions to create as many blending profiles as possible for the final assemblage. The secondary malolactic fermentation was completed in 225L oak casks where, once all the malic acid had converted to lactic acid, it was racked off the solid lees and further matured for 9 to 12 months in a combination of new, second-, third- and fourth-filled Burgundy coopered casks.

The approach to chemical additions and mechanical intervention is kept to the absolute minimum so that the natural integrity of the variety is respected and expressed. Once maturation was completed, each barrel was assessed and the resultant blend of the chosen barrels were assembled in a stainless steel tank and then lightly filtered to bottle.

Awards

Tim Atkin MW: 91 pts
Platter: 4.5*

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.

Have a trade enquiry?
Contact us to discuss

Floral, elegant and nuanced with rose petal top notes, subtle wild strawberry fruit and a juicy, crunchy finish.

Tim Atkin MW

Download full size images

Pinot Noir on Sandstone Soils, Catherine Marshall Wines

Cathy Marshall embraces a minimalist and natural approach with attention to the integrity of Pinot Noir specifically cultivated on lighter, sandstone soils.

Cathy's focus is on complexity and ripe but restrained fruit by carefully selecting and blending clones and sandstone soils within the cool Elgin area. An opulent and intense berry core with a fine, elegant and subtle fruit structure is supported by well-integrated oak tannins.

Technical analysis

ALCOHOL

13.5 %

RESIDUAL SUGAR

3.7 g/L

pH

3.53

ACIDITY

5.2 g/L

ORIGIN

South Africa

WINEMAKER

Catherine Marshall

VARIETY

Pinot Noir

HARVEST DATE

February 2017

TIME IN OAK

9-12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

Yes

VEGAN

Yes

Vinification details

Bunches were de-stemmed and partially crushed and berries were hand sorted at the crusher. The whole berry fraction amounted to about 20% and was soaked overnight in stainless steel tanks before yeast activity began where colour and some tannin extraction occurred. Fermentation was either spontaneous or some batches were inoculated with a culture, depending on site – soil and style elements. Juice and skin were punched down and turned daily to control even heat distribution between the skin cap on top and must juice below.

Once fermentation was completed, the wine was tasted and selected on tannin and flavour attributes and manually pressed in an 800kg capacity stainless steel basket press. The combinations selected were kept as separate fractions to create as many blending profiles as possible for the final assemblage. The secondary malo-lactic fermentation was completed in 225L oak casks where, once all the malic acid had converted to lactic acid, it was racked off the solid lees and further matured for 9 to 12 months in a combination of new, second-, third- and fourth-filled Burgundy coopered casks.

The approach to chemical additions and mechanical intervention is kept to the absolute minimum so that the natural integrity of the variety is respected and expressed. Once maturation was completed, each barrel was assessed and the resultant blend of the chosen barrels were assembled in a stainless steel tank and then lightly filtered to bottle.

Awards

Tim Atkin MW: 93 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate. Wines are registered with the South African Vegan Society.

 

Have a trade enquiry?
Contact us to discuss

... [a] scented, savoury Pinot Noir. The acidity is refreshing here, framing the wild strawberry and Turkish Delight flavours.

Tim Atkin MW

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Pinot Noir on Sandstone Soils, Catherine Marshall Wines

Cathy Marshall embraces a minimalist and natural approach with attention to the integrity of Pinot Noir specifically cultivated on lighter, sandstone soils.

Cathy's focus is on complexity and ripe but restrained fruit by carefully selecting and blending clones and sandstone soils within the cool Elgin area. An opulent and intense berry core with a fine, elegant and subtle fruit structure is supported by well-integrated oak tannins.

Technical analysis

ALCOHOL

13.5 %

RESIDUAL SUGAR

3.7 g/L

pH

3.53

ACIDITY

5.2 g/L

ORIGIN

South Africa

WINEMAKER

Catherine Marshall

VARIETY

Pinot Noir

TIME IN OAK

9-12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Elgin

Vintage conditions

Another long, dry growing season, similar to 2015, with no serious rain from November to harvest.

Vinification details

Bunches were de-stemmed and partially crushed and berries were hand sorted at the crusher. The whole berry fraction amounted to about 20% and was soaked overnight in stainless steel tanks before yeast activity began where colour and some tannin extraction occurred. Fermentation was either spontaneous or some batches were inoculated with a culture, depending on site – soil and style elements. Juice and skin were punched down and turned daily to control even heat distribution between the skin cap on top and must juice below.

Once fermentation was completed, the wine was tasted and selected on tannin and flavour attributes and manually pressed in an 800kg capacity stainless steel basket press. The combinations selected were kept as separate fractions to create as many blending profiles as possible for the final assemblage. The secondary malo-lactic fermentation was completed in 225L oak casks where, once all the malic acid had converted to lactic acid, it was racked off the solid lees and further matured for 9 to 12 months in a combination of new, second-, third- and fourth-filled Burgundy coopered casks.

The approach to chemical additions and mechanical intervention is kept to the absolute minimum so that the natural integrity of the variety is respected and expressed. Once maturation was completed, each barrel was assessed and the resultant blend of the chosen barrels were assembled in a stainless steel tank and then lightly filtered to bottle.

Awards

Tim Atkin MW: 90 pts
DWWA 2017: Silver

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

... this is a silky, aromatic, expressive Pinot Noir with delicate wild strawberry flavours, supple tannins and juicy fruit sweetness.

Tim Atkin MW

Download full size images

Pinot Noir on Sandstone Soils, Catherine Marshall Wines

Cathy Marshall embraces a minimalist and natural approach with attention to the integrity of Pinot Noir specifically cultivated on lighter, sandstone soils.

Cathy's focus is on complexity and ripe but restrained fruit by carefully selecting and blending clones and sandstone soils within the cool Elgin area. An opulent and intense berry core with a fine, elegant and subtle fruit structure is supported by well-integrated oak tannins.

Technical analysis

ALCOHOL

14.0 %

RESIDUAL SUGAR

3.3 g/L

pH

3.46

ACIDITY

5.6 g/L

ORIGIN

South Africa

WINEMAKER

Catherine Marshall

VARIETY

Pinot Noir

HARVEST DATE

February 2015

TIME IN OAK

9-12 months

SULPHUR

Total: 99 Free: 33

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Elgin

Vintage conditions

Elgin experienced a long, dry growing season with no serious rain from November to harvest, which has impacted the overall flavour and texture of the wine considerably. Obvious notes include ripe, opulent and up-front concentrated and intense aromatics and flavours with a darker-than-usual core.

Vinification details

Bunches were de-stemmed and partially crushed and berries were hand sorted at the crusher. The whole berry fraction amounted to about 70% and was soaked overnight in stainless steel tanks before yeast activity began where colour and some tannin extraction occurred. Fermentation was either spontaneous or some batches were inoculated with a culture, depending on site – soil and style elements. Juice and skin were punched down and turned daily to control even heat distribution between the skin cap on top and must juice below.

Once fermentation was completed, the wine was tasted and selected on tannin and flavour attributes and manually pressed in an 800kg capacity stainless steel basket press. The combinations selected were kept as separate fractions to create as many blending profiles as possible for the final assemblage. The secondary malo-lactic fermentation was completed in 225L oak casks where, once all the malic acid had converted to lactic acid, it was racked off the solid lees and further matured for 9 to 12 months in a combination of new, second-, third- and fourth-filled Burgundy coopered casks.

The approach to chemical additions and mechanical intervention is kept to the absolute minimum so that the natural integrity of the variety is respected and expressed. Once maturation was completed, each barrel was assessed and the resultant blend of the chosen barrels were assembled in a stainless steel tank and then lightly filtered to bottle.

Awards

Tim Atkin MW: 90 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

Pinot Noir on Sandstone Soils, Catherine Marshall Wines

Cathy Marshall embraces a minimalist and natural approach with attention to the integrity of Pinot Noir specifically cultivated on lighter, sandstone soils.

Cathy's focus is on complexity and ripe but restrained fruit by carefully selecting and blending clones and sandstone soils within the cool Elgin area. A mouth-filling red berry core and a fine, elegant and subtle fruit structure is supported by well-integrated oak tannins.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

1.9 g/L

pH

3.47

ACIDITY

5.7 g/L

ORIGIN

South Africa

WINEMAKER

Catherine Marshall

VARIETY

Pinot Noir

HARVEST DATE

February 2014

TIME IN OAK

9-12 months

SULPHUR

Total: 92 Free: 26

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Elgin

Vinification details

Bunches were de-stemmed without crushing and berries hand sorted at the crusher. The whole berry fraction amounted to about 80% and was soaked overnight in stainless steel tanks before yeast activity began where colour and some tannin extraction occurred. Fermentation was either spontaneous or some batches were inoculated with a culture, depending on site – soil and style elements. Juice and skin were punched down and turned daily to control even heat distribution between the skin cap on top and must juice below.

Once fermentation was completed, the wine was tasted and selected on tannin and flavour attributes and manually pressed in an 800kg capacity stainless steel basket press. The combinations selected were kept as separate fractions to create as many blending profiles as possible for the final assemblage. The secondary malo-lactic fermentation was completed in 225L oak casks where, once all the malic acid had converted to lactic acid, it was racked off the solid lees and further matured for 9 to 12 months in a combination of new, second-, third- and fourth-filled Burgundy coopered casks.

The approach to chemical additions and mechanical intervention is kept to the absolute minimum so that the natural integrity of the variety is respected and expressed. Once maturation was completed, each barrel was assessed and the resultant blend of the chosen barrels were assembled in a stainless steel tank and then lightly filtered to bottle.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

 

Have a trade enquiry?
Contact us to discuss