CATHERINE MARSHALL FERMENTED IN CLAY CHENIN 2020

£23.79

Elgin. A world class Chenin, intense and complex, like peaches on a wet stone.

8 in stock

SKU: 01475 Categories: ,

Description

A world class Chenin (no really, WORLD CLASS!!). Intense and complex, naturally fermented in clay amphora and described by Catherine herself as ‘peaches on a wet stone’ with additions of ripe pear, nectarine and summer white flowers enveloped by a richness from partial oak ageing for 11 months.

Scored 96 points by Greg Sherwood MW.

 

GRAPE Chenin Blanc CLOSURE Cork
REGION Elgin VEGETARIAN Yes
VINTAGE 2020 VEGAN Yes
ABV 14% ORGANIC No

 

DRY     *________|________|________|________|     SWEET

LIGHT     |________|________*________|________|     FULL BODIED

NO OAK     |________*________|________|________|     OAKY

Additional information

Catherine Marshall

Cathy is a creative force of nature and an uber talented wine maker. From a humble first vintage in 1997 of just 3 barrels of Syrah she now produces award winning wines that all have a real sense of place and huge character.
Find put more about Cathy and her wines
https://cmwines.co.za/

Production

PHILOSOPHY:
Our Chenin for the Fine Art Collection reflects a sophisticated approach to a variety that is widely planted in the Western Cape. A cool site in a unique part of the Elgin Valley was selected specifically for its flinty, wet stone attributes that would enhance restraint and classical notes with a modern new world touch.
The Chenin from the Bottelary Hills in Stellenbosch contributes fleshy nectarine and richness on the mid palate for added complexity.

VINEYARDS:
Grapes were selected from a single vineyard in Elgin grown on red Laterite Soils also known as “koffieklip” or
coffee stone as it resembles the same structure as ground coffee. The vines are vertically shoot positioned on a 5-wire fence trellis system planted 2.2m x 1.2m apart on south to south-east facing vineyards for maximum, even
budburst in spring and even vine ripening throughout the season. The Chenin grown in Bottelary Hills is from
old bush vines on lighter soil structure. Harvest took place in early March at vine ripeness.

WINEMAKING:
Cluster and berry sorting 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 120 Celsius in a stainless- steel tank for two days and decanted into the clay amphorae for spontaneous fermentation. Once fermentation was completed, 800 Li was decanted to oak casks for further maturation. The wine in the French coopered barrels was partially allowed to go through secondary fermentation known as malo- lactic fermentation where malic (the firmer green apple tasting acid) is converted to lactic (softer milk tasting acid) and further matured for 9 months. The clay amphorae had no malo-lactic
fermentation so that the fresher flinty character would be maintained. After 9 months, the two components were blended and bottled.

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