Catherine Marshall Sauvignon Blanc 2021

Mouth-filling flavours.
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Primary Notes: Currant Nectarine Grapefruit/Pomelo, Lemon/Lime Flint

Secondary Notes:

Tertiary Notes:

Body: Medium -

Dryness: Very Dry

Acidity: Medium +

Tannin: Light

Alcohol (%):

Origin: Elgin Valley, South Africa

Maker: Catherine Marshall Wines

Grape: Sauvignon Blanc

Fermentation: Vegan Steel Only

Awards: >90 pts


Serving Temperature: Best enjoyed between 6 - 8 degrees

Asian Food Pairing: sushi, thai green curry

Western Food Pairing: Oyster, scallops


Catherine Marshall Sauvignon Blanc 2021

Capturing Elgin’s poise, Catherine Marshall Sauvignon Blanc shows mouth-filling flavours of citrus, lime sorbet and a core of ripe nectarine, blackcurrant flesh with a long, pure line of pink grapefruit on the finish. Sauvignon Blanc grapes are well suited to the cool climate region of Elgin with vines achieving enhanced fruit flavours and good acidity. In its youth, flavours are fresh and zesty with a broad mineral-textured base which over time will settle into a flinty and wet limestone character.

Sauvignon Blanc grapes are well suited to the cool climate region of Elgin. The aim is to produce a wine that has restrained yet full flavours without compromising acidity, with a long, clean, fresh finish. By hanging the grape clusters, a little longer on the vines in cooler climates, more fruit flavours can evolve in the berry whilst maintaining good acidity during ripening.
Vineyards are south-east facing on a combination of Table Mountain Sandstone and Bokkeveld Shale. Cool maritime conditions prevail in the Elgin Valley to ensure freshness and a definition of classic Sauvignon Blanc character. Upright vigorous leaf canopies are carefully maintained to maximise fruit to leaf ratio which is critical for balanced and intense fruit flavour profiles.
Grapes were hand harvested. After pressing, the must was settled. Fermentation was inoculated with a commercial yeast strain particularly suited to Sauvignon Blanc and the temperature was maintained at 14oC. The wine was kept on gross lees (yeast solids) for four months and stirred periodically to enhance mid-palate richness. There was a 12% cask fermented Semillon fraction blended to broaden the mid-palate slightly. The final wine was lightly fined and filtered into bottle.

Check out what else we've got from Catherin Marshall
- 91 Points