Catherine Marshall Pinot Noir on Clay Soils 2017
South Africa / Western Cape
Andy's Tasting Notes
A very pure, refined Pinot Noir produced with Burgundy very much at the forefront. The beautifully poised fruit is perfectly complimented by classic truffle, mushroom and other savoury nuances. Nothing jammy, stewed or overdone. Class in a glass.
Wine maker vinification notes – Bunches were de-stemmed without crushing and berries hand sorted at the crusher. The whole berry fraction amounted to about 80% and was soaked overnight in 500kg batches before yeast activity began where colour and some tannin extraction occurred. Fermentation was in open top bins and was either spontaneous or some batches were inoculated with a culture, depending on site – soil and style elements. Juice and skin were punched down and turned daily to control even heat distribution between the skin cap on top and must juice below. Tannin and flavour extractions from the skins were carefully monitored at this stage; the process controlled by hand with no pump or mechanical intervention which is slow and labour intensive but enables maximum control and focus on each 500kg batch. Once fermentation was completed, the bins were tasted and selected on tannin and flavour attributes and manually pressed in an 800kg capacity stainless steel basket press. The bin combinations selected were kept as separate fractions to create as many blending profiles as possible for the final assemblage. The secondary malo-lactic fermentation was completed in 225L oak casks where, once all the malic acid had converted to lactic acid, it was racked off the solid lees and further matured for 9 to 12 months in a combination of new, second-, third- and fourth-filled Burgundy coopered casks. The approach to chemical additions and mechanical intervention is kept to the absolute minimum so that the natural integrity of the variety is respected and expressed. Once maturation was completed, each barrel was assessed and the resultant blend of the chosen barrels were assembled in a stainless steel tank and then lightly filtered to bottle.
Price per bottle £16.25
13 in stock
Founded by recognised winemaker Cathy Marshall in 1997, the Barefoot Wine Company was one of the first true ‘boutique/micro-wineries’ in the Western Cape, establishing a then ground-breaking, alternative approach, characterised by the use of a low-tech, but meticulous hands-on methodology which set the trend for the burgeoning garagiste movement.
Thanks to Cathy’s tireless efforts, the company grew from humble beginnings (with a handful of friends and family gathering at harvest-time to press the grapes barefoot) to become an institution – inspiring hundreds of enthusiastic participants to attend the annual BWC foot-stomps! Her prowess has earned her a well-founded reputation for excellence.
Since those early days, she has traveled the globe to hone her winemaking skills and is particularly proud of all her wines, especially her Pinot Noir – the change of name from the Barefoot Wine Co to Catherine Marshall Wines just says it all! Cathy has long term relationships with growers, sourcing her grapes only where the match between terroir and grape are assured of producing the very best wines.
Food matchFried potato cakes filled with mushroom and Gruyere