Home / Wines / Chenin Blanc Fermented in Clay, Catherine Marshall Wines

Catherine Marshall Wines

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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.

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Complex and intense...

Tim Atkin MW

Download full size images

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.

Have a trade enquiry?
Contact us to discuss

... this brilliant Chenin [...] has the balance and poise of the best Elgin whites.

Tim Atkin MW

Download full size images

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.

Have a trade enquiry?
Contact us to discuss

... combines loose-limbed exoticism with taut acidity, subtle wooding and notes of honey and almond paste.

Tim Atkin MW

Download full size images

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.

 

Have a trade enquiry?
Contact us to discuss