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Sauvignon Blanc, Catherine Marshall Wines

Sauvignon Blanc grapes are well suited to the cool climate region of Elgin with vines achieving enhanced fruit flavours and good acidity.

Mouth filling flavours of citrus, lime sorbet and a core of ripe nectarine , blackcurrant flesh with a long, pure line of pink grapefruit on the finish. This vintage includes a 12% portion of cask fermented Semillon.

Technical analysis

ALCOHOL

13.5 %

RESIDUAL SUGAR

1.7 g/L

pH

3.28

ACIDITY

6.8 g/L

ORIGIN

South Africa

WINEMAKER

Cathy Marshall

VARIETY

Sauvignon Blanc

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

Yes

VEGAN

Yes

Vinification details

Grapes were hand harvested at 21 – 220 Balling. After pressing, the must was settled. Fermentation was inoculated with a commercial yeast strain particularly suited to Sauvignon Blanc and the temperature was maintained at 140 Celsius. The wine was kept on gross lees (yeast solids) for 4 months and stirred periodically to enhance mid- palate richness. There was a 12% cask fermented Semillon fraction blended to broaden the mid palate slightly. The final wine was lightly fined and filtered into bottle.

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

Download full size images

Sauvignon Blanc, Catherine Marshall Wines

Sauvignon Blanc grapes are well suited to the cool climate region of Elgin with vines achieving enhanced fruit flavours and good acidity.

Mouth-filling flavours of citrus, lime sorbet and a core of ripe nectarine flesh with a long, pure line of pink grapefruit on the finish. In its youth, flavours are fresh and zesty with a broad mineral-textured base which over time will settle into a flinty and wet limestone character reminiscent of Sancerre.

Technical analysis

ALCOHOL

14.0 %

RESIDUAL SUGAR

2.4 g/L

pH

3.30

ACIDITY

5.9 g/L

ORIGIN

South Africa

WINEMAKER

Catherine Marshall

VARIETY

Sauvignon Blanc

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

Yes

VEGAN

Yes

Vinification details

Grapes were hand harvested at 22-230 Celsius. After pressing, the must was settled and inoculated with a commercial yeast strain particularly suited to Sauvignon Blanc and the temperature was maintained at 140 Celsius. The wine was kept on gross lees (yeast solids) for 6 months and stirred periodically to enhance mid-palate richness. A 5% cask fermented Sauvignon Blanc fraction was blended after 6 months to broaden the mid-palate slightly. The final wine was lightly fined and filtered into bottle.

Awards

Tim Atkin MW: 91 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

Download full size images

Sauvignon Blanc, Catherine Marshall Wines

Sauvignon Blanc grapes are well suited to the cool climate region of Elgin with vines achieving enhanced fruit flavours and good acidity.

Mouth-filling flavours of citrus, lime sorbet and a core of ripe nectarine flesh with a long, pure line of pink grapefruit on the finish. In its youth, flavours are fresh and zesty with a broad mineral-textured base which over time will settle into a flinty and wet limestone character reminiscent of Sancerre.

Technical analysis

ALCOHOL

14.0 %

RESIDUAL SUGAR

2.7 g/L

pH

3.22

ACIDITY

6.5 g/L

ORIGIN

South Africa

WINEMAKER

Catherine Marshall

VARIETY

Sauvignon Blanc

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

Yes

VEGAN

Yes

Vinification details

Grapes were hand harvested at 22-230 Celsius. After pressing, the must was settled and inoculated with a commercial yeast strain particularly suited to Sauvignon Blanc and the temperature was maintained at 140 Celsius. The wine was kept on gross lees (yeast solids) for 6 months and stirred periodically to enhance mid-palate richness. A 2% cask fermented Sauvignon Blanc fraction (clone 161) was blended after 4 months to broaden the mid-palate slightly. The final wine was lightly fined and filtered into bottle.

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

Leesy, textural and nettley, it's all about focus and structure rather than simple, yeast-derived fruit flavours.

Tim Atkin MW

Download full size images

Sauvignon Blanc, Catherine Marshall Wines

Sauvignon Blanc grapes are well suited to the cool climate region of Elgin with vines achieving enhanced fruit flavours and good acidity.

Mouth-filling flavours of citrus, lime sorbet and a core of ripe nectarine flesh with a long, pure line of pink grapefruit on the finish. In its youth, flavours are fresh and zesty with a broad mineral-textured base which over time will settle into a flinty and wet limestone character reminiscent of Sancerre.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

2.7 g/L

pH

3.22

ACIDITY

6.5 g/L

ORIGIN

South Africa

WINEMAKER

Catherine Marshall

VARIETY

Sauvignon Blanc

TIME IN OAK

4 months (2% of blend)

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

Yes

VEGAN

Yes

Vinification details

Grapes were hand harvested at 22-230 Celsius. After pressing, the must was settled and inoculated with a commercial yeast strain particularly suited to Sauvignon Blanc and the temperature was maintained at 140 Celsius. The wine was kept on gross lees (yeast solids) for 6 months and stirred periodically to enhance mid-palate richness. A 2% cask fermented Sauvignon Blanc fraction (clone 161) was blended after 4 months to broaden the mid-palate slightly. The final wine was lightly fined and filtered into 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.

Have a trade enquiry?
Contact us to discuss

Lots of wine at the price.

Tim Atkin MW

Download full size images

Sauvignon Blanc, Catherine Marshall Wines

Sauvignon Blanc grapes are well suited to the cool climate region of Elgin with vines achieving enhanced fruit flavours and good acidity.

Mouth-filling flavours of citrus, lime sorbet and a core of ripe nectarine flesh with a long, pure line of pink grapefruit on the finish. In its youth, flavours are fresh and zesty with a broad mineral-textured base which over time will settle into a flinty and wet limestone character.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

2.4 g/L

pH

3.09

ACIDITY

6.8 g/L

ORIGIN

South Africa

WINEMAKER

Catherine Marshall

VARIETY

Sauvignon Blanc

TIME IN OAK

4 months (2% of blend)

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

VEGETARIAN

Yes

VEGAN

Yes

Vinification details

Grapes were hand harvested at 22-230 Celsius. After pressing, the must was settled and inoculated with a commercial yeast strain particularly suited to Sauvignon Blanc and the temperature was maintained at 140 Celsius. The wine was kept on gross lees (yeast solids) for 6 months and stirred periodically to enhance mid-palate richness. A 2% cask fermented Sauvignon Blanc fraction (clone 161) was blended after 4 months to broaden the mid-palate slightly. The final wine was lightly fined and filtered into bottle.

Awards

Tim Atkin MW: 91 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

Download full size images

Sauvignon Blanc, Catherine Marshall Wines

Sauvignon Blanc grapes are well suited to the cool climate region of Elgin with vines achieving enhanced fruit flavours and good acidity.

Mouth-filling flavours of citrus, lime sorbet and a core of ripe nectarine flesh with a long, pure line of pink grapefruit on the finish. In its youth, flavours are fresh and zesty with a broad mineral-textured base which over time will settle into a flinty and wet limestone character.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

1.6 g/L

pH

3.17

ACIDITY

6.4 g/L

ORIGIN

South Africa

WINEMAKER

Catherine Marshall

VARIETY

Sauvignon Blanc

TIME IN OAK

4 months (5% of blend)

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

Vinification details

Grapes were hand harvested; after pressing, the must was settled and inoculated with a commercial yeast strain particularly suited to Sauvignon Blanc. For fermentation the temperature was maintained at 14° Celsius. The wine was kept on gross lees (yeast solids) for six months and stirred periodically to enhance mid-palate richness. There is an 5% Semillon cask-fermented fraction blended after four months to broaden the mid palate. The final wine was lightly fined and filtered into bottle.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Smoky, ferrous and mineral, it’s a gunflinty, complex wine with grapefruity acidity and a long, refreshing finish.

Tim Atkin MW

Download full size images

Sauvignon Blanc, Catherine Marshall Wines

Sauvignon Blanc grapes are well suited to the cool climate region of Elgin with vines achieving enhanced fruit flavours and good acidity.

Cathy's aim is to produce a wine that has ripe tropical flavours without compromising acidity, with a long, clean, fresh finish. We feel she achieves this impeccably, with mouthfilling flavours of passion fruit, lychee and ripe mangoes followed by a long, pure line of lime sorbet on the finish.

Technical analysis

ALCOHOL

14.5 %

RESIDUAL SUGAR

2.5 g/L

pH

3.26

ACIDITY

6.5 g/L

ORIGIN

South Africa

WINEMAKER

Catherine Marshall

VARIETY

Sauvignon Blanc

SULPHUR

Total: 104 Free: 35

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

Vinification details

Grapes are hand harvested; after pressing, the must is settled and inoculated with a commercial yeast strain particularly suited to Sauvignon Blanc. For fermentation the temperature is maintained at 14° Celsius. The wine is kept on gross lees (yeast solids) for six months and stirred periodically to enhance mid-palate richness. There is an 5% Semillon cask-fermented fraction blended after four months to broaden the mid palate. The final wine is lightly fined and filtered into bottle.

Awards

Tim Atkin MW: 93 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

 

Have a trade enquiry?
Contact us to discuss