Catherine Marshall Fine Art Collection Chenin Blanc in Clay 2024
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AWARDS
Tim Atkin MW: 94 pts | Platter: 94 pts | Wine Advocate: 92 pts
100% Chenin Blanc
Meticulously grown in the Kogelberg Biosphere of the cool Elgin Valley, this Chenin Blanc is then fermented in handmade clay amphorae. The grapes for this wine were meticulously grown in the cool Elgin Valley with a small portion from old bush vines in Stellenbosch. The wine was fermented in handmade, old-world style traditional clay amphorae. These key winemaking choices have created a wine with broad layers of ripe pears, fresh stone fruit and white flowers on a canvas of flinty, wet stone that contributes to the overall texture.
VINIFICATION DETAILS
Cluster and berry sorting takes place 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 12˚ Celsius in a stainless- steel tank for two days and decanted into the clay amphorae for spontaneous fermentation. Once fermentation was completed, 1500 litres were decanted to neutral oak casks (no wood flavour imparted) 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 11 months. The clay amphorae had no malo-lactic fermentation so that the fresher flinty character would be maintained. After 11 months, the two components were blended and bottled.
TASTING NOTE
Our crafted Chenin is meticulously grown in the cool Elgin Valley and a small portion from old bush vines in Stellenbosch. The wine is fermented in hand crafted, old world, traditional clay amphorae and some neutral oak. These key attributes afford a wine with broad layers of fresh yellow stone fruit and brush strokes of white flowers on a canvas of flinty wet stone and petricore tension that contributes to the overall balance and design.
TECHNICAL ANALYSIS
| Varietals |
100% Chenin Blanc |
| Alcohol | 13.0% |
| Residual Sugar | 2.5 g/L |
| pH | 3.31 |
| Total Acidity | 5.6 g/L |