Elgin & Stellenbosch. Fleshy stone fruits backed up by green apple acidity and granite undertones. Slightly oaked. Vegan friendly too.

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SKU: 00977 Categories: ,


Bright, fresh, sweet melon and white peach top notes with fleshy ripe nectarines on the core and crisp green apple acidity on the finish. A rich mid-palate of lanolin adds depth and complexity to the wet granite stone texture. Primary white peach and fresh apple fruit aromatics may evolve into nutty, spicy baked apple and cardamom notes with age.

GRAPE Chenin Blanc CLOSURE Screwcap
REGION Elgin, Stellenbosch VEGETARIAN Yes


DRY     |________*________|________|________|     SWEET

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

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



With Amatra White, a Chenin-based cuvée, Cathy aims to apply a classic, cool, restrained approach to a generally accepted warmer climate variety found in most of South Africa.

Check out our virtual tasting with the impressive Cathy here.

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


To apply a classic, cool, and restrained approach to a generally accepted warmer climate variety like Chenin prevalent in most of South Africa. The thought is to harmoniously balance the fresh backbone of laser-like acidity with a ripe, broad-spectrum array of fruit.

Chenin Grapes were selected from a single vineyard in Elgin on Bokkeveld shale, Hutton soils in Stellenbosch plus sites in Stanford and Franschhoek. Elgin vines were vertically shoot positioned on a 5- wire fence system planted 2.2m x 1.2m apart on south and south-east facing slopes to enhance more even budburst and resultant ripening. The vines in Stellenbosch were from old bush vines with low to moderate yields as they are old vines (about 47 years old). The small percentages from Stanford and Franschhoek on low vertically shoot positioned
Production averaged 6-8 tons per hectare from Elgin vines and low yields of 4-5 tons per hectare on the Stellenbosch site. Harvesting took place in Elgin in March and mid-February in Stellenbosch. Stanford site yielded a small crop picked at low sugar to enhance tension. The Franschhoek component was picked at full ripeness for fruit

Both cluster and berry sorting commenced prior to being partially crushed. The mash was pressed in a pneumatic bag press where both free run and pressed fractions were treated oxidatively with minimal chemical additives.
The juice was settled cold for two days and then 70% was decanted to old 225 litre French casks, 20% was fermented cold in stainless steel and the remaining 10% in stoneware handcrafted amphorae with no commercial yeast strain inoculated. The wine has been through partial secondary malo-lactic fermentation and matured for 8 months after which all 3 components were consolidated. Once the wine completed maturation, the cask, tank and
amphorae wines were consolidated and bottled.


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