CATHERINE MARSHALL, Sauvignon Blanc, 2024
TASTING NOTES:
Mouth filling flavours of sub- tropical fruits including melon, lychees, passion fruit, ripe nectarine flesh, with intense pink grapefruit and fresh limes on the finish.
VINEYARDS:
Vineyards are south- east facing on Table Mountain Sandstone soils. Cool maritime conditions prevail in the Elgin Valley and deep shale soils on the Hemel-en-Aarde Ridge 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.
WINEMAKING:
Grapes are hand harvested at around 21 – 22.8° Celsius. After pressing, the must is settled to allow for solids to settle to the bottom of the tank, after two days, the clear juice is decanted off the solids that have settled. Fermentation is inoculated with a commercial yeast strain particularly suited to Sauvignon Blanc and the temperature is maintained at 14° Celsius. The wine is kept on gross lees (yeast solids) for 4 months and stirred periodically to enhance mid- palate richness. The final wine is lightly fined and filtered into bottle.
RECOMMENDED FOOD PAIRING:
Serve chilled with green asparagus, scallops, grilled line fish, prawns, sushi and Thai infused fare.
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 character reminiscent of Sancerre styled character. The wine will age well for up to 5-8 years.
AWARDS
Tim Atkin MW: 91 pts
Platter: 91 pts
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TASTING NOTES:
Mouth filling flavours of sub- tropical fruits including melon, lychees, passion fruit, ripe nectarine flesh, with intense pink grapefruit and fresh limes on the finish.
VINEYARDS:
Vineyards are south- east facing on Table Mountain Sandstone soils. Cool maritime conditions prevail in the Elgin Valley and deep shale soils on the Hemel-en-Aarde Ridge 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.
WINEMAKING:
Grapes are hand harvested at around 21 – 22.8° Celsius. After pressing, the must is settled to allow for solids to settle to the bottom of the tank, after two days, the clear juice is decanted off the solids that have settled. Fermentation is inoculated with a commercial yeast strain particularly suited to Sauvignon Blanc and the temperature is maintained at 14° Celsius. The wine is kept on gross lees (yeast solids) for 4 months and stirred periodically to enhance mid- palate richness. The final wine is lightly fined and filtered into bottle.
RECOMMENDED FOOD PAIRING:
Serve chilled with green asparagus, scallops, grilled line fish, prawns, sushi and Thai infused fare.
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 character reminiscent of Sancerre styled character. The wine will age well for up to 5-8 years.
AWARDS
Tim Atkin MW: 91 pts
Platter: 91 pts
