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Catherine Marshall Finite Elements Pinot Noir 2017

Beautiful Burgundian expression. A testament to Catherine Marshall's winemaking, and South African Pinot Noir
Pinot Noir (Pinot Nero)
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Red Fruit, Pepper / Spice, and Floral, Leather / Earthy

BODY: Medium
DRYNESS:
Very Dry
ACIDITY:
Medium
TANNIN:
Medium -
ALCOHOL (%):
Pronounced (12-14%)

Origin: Cape South Coast (Hermanus, Elgin, Walker Bay & More), South Africa

Grape Varietals:
Pinot Noir (Pinot Nero)

Winemaking:
Organic
Crushed, Destemmed, Wild yeast, On Lees Ageing, and Malolactic Fermentation

Maturation: 13-18 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Coq au vin, Gruyere, mushroom risotto

ASIAN FOOD PAIRING
Miso soba noodles, braised mushrooms

Description

Catherine Marshall Finite Elements Pinot Noir 2017

The Pinot is an interpretation of the elements that are idiosyncratic to specific soils, climatic conditions in that year to reflect harmony, balance and a sense of grace. A true winemaker's wine

Grape varietal & region: Her Pinot is meticulously grown in two premium Pinot Noir
valleys, namely the cool Elgin Valley on a combination of deep, red shales interspersed with ferrous- rich gravel. The other component is grown on the Hemel-en-Aarde Ridge. 20 % of the blend comes from soils that consists of the Dijon 777 clone on red clay that provides structure, 30% is Dijon clone 677and 50% Dijon clone 115 on lighter shale soil with a high ferrous content that enhances fruit texture. 

Taste profile: Made from carefully selected Pinot Noir grapes, the wine offers a taste profile that is both elegant and complex. Voluptuous and complex. Exudes a bright core of cranberry,
pomegranate and ripe, fresh cherry fruit. Undertones of forest floor, truffle, and earthy savoury-ness that will develop over time. Dry, tensioned and fine textured tannins provide support for this Burgundian expression.

Winemaking process: Bunches wee destemmed with 70% crushing after being hand sorted on sorting tables. The mash was cold soaked for 3 days to maximise colour extraction. Fermentation was in open top fermenters where spontaneously fermentation commenced. The skin cap was gently punched down daily into the juice to control heat distribution and tannin - flavour extraction. After primary fermentation (20 days average) was completed, the mash was pressed in a small basket press. Secondary malolactic fermentation was completed in 300Li and 225Li French coopered casks.