Catherine Marshall Chenin Blanc Fermented in Clay 2024

Grapes are selected from a single vineyard in Elgin grown on red Laterite Soils also known as “koffieklip” or coffee stone as it resembles the same structure as ground coffee granules. The vines are vertically shoot positioned on a 5-wire fence trellis system planted 2.2m x 1.2m apart on south to south- east facing vineyards for maximum, even budburst in spring and even vine ripening throughout the season. The Chenin grown in Bottelary Hills is from old bush vines on lighter soil structure. Harvest takes place in early March at vine ripeness. Cluster and berry sorting prior to being partially crushed before pressing commenced. The mash is pressed in a pneumatic bag press where both free run and pressed juice fractions are treated oxidatively with minimal chemical additives. The juice is settled cold at 120 Celsius in a stainless- steel tank for two days and decanted into the clay amphorae for spontaneous fermentation. Once fermentation is completed, a fraction is decanted to oak casks for further maturation. The wine in the French coopered barrels partially goes through a secondary fermentation known as malo- lactic fermentation where malic (the firmer green apple tasting acid) is converted to lactic (softer milk tasting acid) and further matured for 9 months. The clay amphorae has no malo-lactic fermentation so that the fresher flinty character is maintained. After 9 months, the two components are blended and bottled.