CATHERINE MARSHALL SAUVIGNON BLANC 2021

£12.65

ELGIN. Limes, passion fruit, ripe mangoes and a lengthy grapefruit finish.

37 in stock

SKU: 00647 Categories: ,

Description

A wine fitting of its expressive label. Bright limes, fragrant passion fruit, ripe mangoes and a lengthy grapefruit finish. A gloriously impressive version of the worlds most popular white variety.

GRAPE Sauvignon Blanc CLOSURE Screwcap
REGION Elgin VEGETARIAN Yes
VINTAGE 2020 VEGAN Yes
ABV 13.5% 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:
Sauvignon Blanc grapes are well suited to the cool climate region of Elgin. The aim is to produce a wine that has restrained yet full flavours without compromising acidity, with a long, clean, fresh finish. By hanging the grape clusters, a little longer on the vines in cooler climates, more fruit flavours can evolve in the berry whilst maintaining good acidity during ripening.

VINEYARDS:
Vineyards are south-east facing on a combination of Table Mountain Sandstone and Bokkeveld Shale. Cool maritime conditions prevail in the Elgin Valley to ensure freshness and a definition of classic Sauvignon Blanc character. Upright vigorous leaf canopies are carefully maintained to maximise fruit to leaf ratio which is critical for balanced and intense fruit flavour profiles.

WINEMAKING:
Grapes were hand harvested at 21 – 22o 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 14oC.
The wine was kept on gross lees (yeast solids) for four 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.

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