Catherine Marshall Peter's Vision 2017

An ode to her late husband, and a greater ode to Bordeaux blends in South Africa
Cabernet Franc, Merlot, and Petit Verdot
  • $79.00

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Black Fruit and Floral, Woody

BODY: Medium +
Very Dry
Medium +
Pronounced (12-14%)

Origin: Coastal Region (Stellenbosch, Franschhoek, Swartland, Constantia & More), South Africa

Grape Varietals:
Cabernet Franc, Merlot, and Petit Verdot

Crushed, Whole Bunch, Extended Skin Contact, and Wild yeast

Maturation: 19-24 Months Oak Barrels


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Catherine Marshall Peter's Vision 2017

A dedication to her late husband, Peter's vision is a Bordeaux blend styled around the bright fruit paradigm

Grape varietal & region: The fruit comes from 2 vineyards in Stellenbosch, South Africa. 44% Cabernet Franc comes from the Polkadraai region, with vines planted on granite soils. 33% Merlot & 23% Petit Verdot comes from the Bottelary ward, planted on a mixture of Tukulu, granite & koffeklip soils.

Taste profile: Upfront red and black fruit aromatics are driven by careful and meticulous
viticulture husbandry to maximise ripening of tannins without compromising fruit freshness. Classic, restrained elegance with a mouth filling fruit core with pronounced aromatics of fresh black plums, garrigue and pencil shaving minerality. Tannins are supple and well- structured with fresh acidity to support an opulent mid palate for texture and balance. 

Winemaking process: Bunches are de-stemmed and slightly crushed. Berries are hand sorted at the crusher. The mash is cool soaked overnight before yeast activity takes place and this is where colour extraction occurs. A commercial yeast strain best suited to these three varieties is inoculated and fermented in open top vats. Juice and skins are, pigagé ( punched down) , and turned daily to control even heat distribution between the skin cap on top and must juice below for 19 days. Post fermentation maceration lasts about two to three weeks for tannin polymerisation.

Once fermentation and post maceration is completed, the vats are tasted and selected on tannin and flavour attributes and manually pressed in an 800kg capacity stainless steel basket press. The vat combinations selected are kept as separate fractions to create as many blending profiles as possible for the final assemblage (blend).

The wine is matured in 2nd and 3rd 225 litre French coopered casks for 17 months. Selected casks of both varieties are blended 44 % Cabernet Franc and 33% Merlot and 23% Petit Verdot and lightly filtered to bottle