Catherine Marshall, Sauvignon Blanc 2021
“Cathy Marshall always seems to find extra nuances and layers in her wines” Tim Atkin
Mouth filling flavours of citrus, lime sorbet and a core of ripe nectarine, black currant flesh with a long, pure line of pink grapefruit on the finish.
Made with three different Sauvignon Blanc clones – from the Graves, Sancerre and South Africa.
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 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 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.
Four clones are used from Sancerre and Bordeaux origin, as well as one of South African origin. Each one provides different fruit profiles and ensures complexity in the final blend.
Grapes were hand harvested at 21-22 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 140 Celsius.
The wine was kept on gross lees (yeast solids) for 4 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.
RECOMMENDED BOTTLE MATURATION
In its youth, flavours are fresh and zesty with a broad mineral textured base and over time will settle into flinty and wet limestone reminiscent of the evocative earthy scent produced when rain falls on dry earth also known as “petrichor” . The wine will age well for up to 5-8 years under optimal cellaring conditions.
Green asparagus, sushi and Thai green curry.