Catherine Marshall Wines
What began as a festive three barrel foot stomp event attended by a handful of friends on a south peninsula beach in 1996, produced a very palatable Syrah, and saw the founding in 1997 of the first true micro-winery in the Western Cape with Pinot Noir the main focus.
The aptly named Barefoot Winery trading as Catherine Marshall Wines has long outgrown its humble origins to become a legendary institution and export to a number of markets worldwide.
After scouring vineyards throughout the Western Cape, the decision was made in 2007 to source all grapes from cool climate Elgin and to craft both red and white wines with a fresh, bright and aromatic profile.
About Catherine Marshall
Catherine graduated from Elsenburg in 1991. Apprenticeships at various local cellars interspersed with international experiences in France (Burgundy and St-Emilion- Bordeaux), USA ( California and Oregon) and Australia.
Resident winemaking positions followed at four wineries in Stellenbosch and Paarl before embarking on a solo career in 2007 establishing and running the wine business. At this time, she was instrumental in formalising the Garagiste Movement which has gone on to become very successful in South Africa. Although she no longer actively participates, she has been inducted as an honorary member.
As Cellar master at various wineries, she has garnered many local and international awards, including 5 star Platter Wine Guide and Tim Atkin (MW) accolades for her Pinot Noir. The total commitment to detail and the hands-on approach in vineyards and wine production are evident in the unique character of Cathy’s range.
In addition to a full wine schedule, Cathy enjoys mountain hiking ( Base camp Everest in Tibet and the Annapurna in Nepal being some of her highlights), mountain biking, gardening with herbs and fynbos, exotic travel, tennis and entertaining friends and family.
Elgin is the coolest wine region in South Africa. At 305 metres elevation, Elgin is the 4th highest altitude in South Africa. Cool coastal breezes get sucked in from the sea as the warmed land air begins to rise which reduces the temperature very quickly in the afternoon and into the night. This helps maintain the acid levels in the grapes, leading to an extended ripening period on the vine with natural balance and complex and powerful flavours.
These causal influences in turn play a role on the other climatic variables: