Chenin Blanc Fermented in Clay, Catherine Marshall Wines
Meticulously grown in the Kogelberg Biosphere of the cool Elgin Valley, this Chenin Blanc is then fermented in handmade clay amphorae.
Broad layers of ripe pears, fresh stone fruit and white flowers on a canvas of flinty, wet stone that contibutes to the overall texture. With age, these youthful fruit characteristics may evolve into almond paste, baked apple and spicy cardamom notes. Fermented in handmade, traditional clay amphorae.
Technical analysis
ALCOHOL
14.0 %
RESIDUAL SUGAR
2.1 g/L
pH
3.44
ACIDITY
5.6 g/L
ORIGIN
South Africa
WINEMAKER
Catherine Marshall
VARIETY
Chenin Blanc
TIME IN OAK
9 months (portion of blend)
MALOLACTIC FERMENTATION
Partial
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Elgin
VEGETARIAN
Yes
VEGAN
Yes
Vinification details
Grapes were cluster and berry sorted prior to being partially crushed before pressing commenced. The mash was pressed in a pneumatic bag press where both free run and pressed juice fractions were treated oxidatively with minimal chemical additives. The juice was settled cold at 12°C in a stainless steel tank for two days, then decanted into the clay amphorae for spontaneous fermentation. Once fermentation was completed, 800L was decanted to oak casks for further maturation. The wine in the French coopered barrels was partially allowed to go through malolactic fermentation and further matured for 9 months. The clay amphorae had no malolactic fermentation so that the fresher flinty character would be maintained. After 9 months, the two components were blended and lightly filtered to bottle.
Awards
Greg Sherwood MW: 95 pts
Tim Atkin MW: 95 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.
Contact us to discuss
Chenin Blanc Fermented in Clay, Catherine Marshall Wines
Meticulously grown in the Kogelberg Biosphere of the cool Elgin Valley, this Chenin Blanc is then fermented in handmade clay amphorae.
Broad layers of ripe pears, fresh stone fruit and white flowers on a canvas of flinty, wet stone that contibutes to the overall texture. With age, these youthful fruit characteristics may evolve into almond paste, baked apple and spicy cardamom notes.
Technical analysis
ALCOHOL
13.0 %
RESIDUAL SUGAR
2.6 g/L
pH
3.32
ACIDITY
5.8 g/L
ORIGIN
South Africa
WINEMAKER
Catherine Marshall
VARIETY
Chenin Blanc
HARVEST DATE
March 2019
TIME IN OAK
11 months (portion of blend)
MALOLACTIC FERMENTATION
Partial
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Elgin
VEGETARIAN
Yes
VEGAN
Yes
Vinification details
Grapes were cluster and berry sorted prior to being partially crushed before pressing commenced. The mash was pressed in a pneumatic bag press where both free run and pressed juice fractions were treated oxidatively with minimal chemical additives. The juice was settled cold at 12°C in a stainless steel tank for two days, then decanted into the clay amphorae for spontaneous fermentation. Once fermentation was completed, 500L was decanted to oak casks for further maturation. The wine in the French coopered barrels was partially allowed to go through malolactic fermentation and further matured for 11 months. The clay amphorae had no malolactic fermentation so that the fresher flinty character would be maintained. After 11 months, the two components were blended and lightly filtered to bottle.
Awards
Tim Atkin MW: 94 pts
Vinous: 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.
Contact us to discuss
... this brilliant Chenin [...] has the balance and poise of the best Elgin whites.
Tim Atkin MWChenin Blanc Fermented in Clay, Catherine Marshall Wines
Meticulously grown in the Kogelberg Biosphere of the cool Elgin Valley, this Chenin Blanc is then fermented in handmade clay amphorae.
Broad layers of ripe pears, fresh stone fruit and white flowers on a canvas of flinty, wet stone that contibutes to the overall texture. With age, these youthful fruit characteristics may evolve into almond paste, baked apple and spicy cardamom notes.
Technical analysis
ALCOHOL
13.5 %
RESIDUAL SUGAR
4.2 g/L
pH
3.32
ACIDITY
6.8 g/L
ORIGIN
South Africa
WINEMAKER
Catherine Marshall
VARIETY
Chenin Blanc
HARVEST DATE
March 2017
TIME IN OAK
11 months (portion of blend)
MALOLACTIC FERMENTATION
Partial
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Elgin
VEGETARIAN
Yes
VEGAN
Yes
Vinification details
Grapes were cluster and berry sorted prior to being partially crushed before pressing commenced. The mash was pressed in a pneumatic bag press where both free run and pressed juice fractions were treated oxidatively with minimal chemical additives. The juice was settled cold at 12°C in a stainless steel tank for two days, then decanted into the clay amphorae for spontaneous fermentation. Once fermentation was completed, 500L was decanted to oak casks for further maturation. The wine in the French coopered barrels was partially allowed to go through malolactic fermentation and further matured for 11 months. The clay amphorae had no malolactic fermentation so that the fresher flinty character would be maintained. After 11 months, the two components were blended and 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.
Contact us to discuss
... combines loose-limbed exoticism with taut acidity, subtle wooding and notes of honey and almond paste.
Tim Atkin MWChenin Blanc Fermented in Clay, Catherine Marshall Wines
Meticulously grown in the Kogelberg Biosphere of the cool Elgin Valley, this Chenin Blanc is then fermented in handmade clay amphorae.
Broad layers of ripe pears, fresh stone fruit and white flowers on a canvas of flinty, wet stone that contibutes to the overall texture. With age, these youthful fruit characteristics may evolve into almond paste, baked apple and spicy cardamom notes.
Technical analysis
ALCOHOL
13.5 %
RESIDUAL SUGAR
3.2 g/L
pH
3.20
ACIDITY
6.8 g/L
ORIGIN
South Africa
WINEMAKER
Catherine Marshall
VARIETY
Chenin Blanc
HARVEST DATE
March 2016
TIME IN OAK
11 months (portion of blend)
MALOLACTIC FERMENTATION
Partial
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Elgin
Vinification details
Grapes were cluster and berry sorted prior to being partially crushed before pressing commenced. The mash was pressed in a pneumatic bag press where both free run and pressed juice fractions were treated oxidatively with minimal chemical additives. The juice was settled cold at 4°C in a stainless steel tank for two days, then decanted into the clay amphorae and oak barrels for spontaneous fermentation. The wine in the French coopered barrels was partially allowed to go through malolactic fermentation and further matured for 11 months. The clay amphorae had no malolactic fermentation so that the fresher flinty character would be maintained. After 11 months, the two components were blended and lightly filtered to bottle.
Awards
Tim Atkin MW: 94 pts
Platter: 4.5*
Green credentials
Accredited Integrated Production of Wine (IPW) estate.
Contact us to discuss