Analysis

Catherine Marshall 2014 Pinot Noir

Wine of Origin

Elgin

Varietals

100% Pinot Noir

Analysis

Wine Maker: Catherine Marshall

Alcohol: 13%

Total Acidity: 5.7 g/l

pH: 3.47

Residual Sugar: 1.9 g/l

Total Production: 195 cases


Vineyards

Grapes were selected from three cool sites in the Elgin Valley. Soil types for this label includes, Table Mountain Sandstone, Bokkeveld Shale with Silica Quartz and Tukulu (combination of sand and gravel).

French Dijon clones used are 115, 667 and 113 and were planted in 2001, 2003 and 2005.
The combination of these two clones grown on light
soils, provides upfront broad spectrum red berry flavors supported by dry tannins for texture and complexity.

Production at harvest averages at 4-6 tons per hectare and handpicked and sorted in the vineyards during mid to end February in small 17kg batches.


Vinification and Aging

Bunches are de-stemmed without crushing and berries are hand sorted at the crusher. The whole berry fraction amounts to about 80% and is soaked overnight in stainless steel tanks before yeast activity begins where color and some tannin extraction occurs. Fermentation is either spontaneous or some batches may be inoculated with a culture, depending on site – soil and style elements. Juice and skin is punched down with a paddle, known as “pigeage” and turned daily to control even heat distribution between the skin cap on top and must juice below. Tannin and flavor extractions from the skins are carefully monitored at this stage.

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

The secondary Malo-lactic fermentation is completed in 225 Li oak casks where, once all the malic acid has converted to lactic acid, is racked off the solid lees (dead yeast cells) and further matured for 9 to 12 months in a combination of new, second, third and fourth filled Burgundy coopered casks.

The approach to chemical additions and mechanical intervention is kept to the absolute minimum so that the natural integrity of the variety is respected and expressed.
Once maturation is completed, each barrel is assessed and the resultant blend of the chosen barrels are assembled in a stainless steel tank and then lightly filtered to bottle.


Tasting Notes

The wine has a mouth filling red raspberry and bing cherry core. A fine, elegant, and subtle fruit structure is supported by well integrated oak tannins and bright acidity. I enjoy this wine most when it’s paired with prawns, langoustine, Sashimi/Sushi, Mushroom Risotto, Boeuf Bourguignon, Pork, or Roasted Mediterranean styled vegetables. This wine is also amazing when enjoyed by itself.


2014 Vintage Notes

An exceptionally wet and cold winter resulted in excellent winter dormancy. Further wet and cold conditions continued late into spring, delaying budburst by several weeks. Although disease pressure was higher, the warmer weather that eventually arrived in December enabled the vines to recover. A wet January led into a warm, sunny February which allowed version to proceed late.