"Cathy Marshall's Sauvignons are appealingly complex, eschewing varietal character in favour of texture and structure. Some oak-fermentation, a touch of Semillon and savoury, herbal complexity combine seductively here."

Tim Atkin


Catherine Marshall 2014 Sauvignon Blanc

Wine of Origin



92% Sauvignon Blanc, 8% Semillon

Wine Maker: Catherine Marshall


Alcohol: 13.5%

Total Acidity: 5.9 g/l

pH: 3.19

Residual Sugar: 2.0 g/l

Total Production:


Vineyards are south east facing on medium potential Tukulu soils. Cool maritime conditions prevail in the Elgin Valley to ensure freshness and definition of classic Sauvignon Blanc minerality. Upright vigorous canopies are carefully controlled to maximize fruit to leaf ratio which is critical for balanced and intense fruit flavor profiles.

Vinification and Aging

The Grapes were hand harvested at 21-22 degrees Celsius. After pressing, the must was settled maintaining the temperature at 12 – 14 degrees Celsius. Fermentation occurred using a commercial yeast strain particularly suited to Sauvignon Blanc. The wine was kept on gross lees (yeast solids) for 6 months in stainless steel and stirred regularly to enhance mid- palate richness. The final wine was lightly fined and filtered into bottle.

Tasting Notes

Flavors of tropical passion fruit, ripe mangos, and guava with a long, clean, mineral and lime blossom finish. Serve with grilled asparagus, citrus and herb marinated fish, or a spicy Thai green curry. This wine also makes an excellent apéritif.

2014 Vintage Notes

Yields were up, as was disease pressure due to the wet conditions early in the season. A warm, dry spell in February allowed early-ripening whites to be picked under good conditions. With heavy rains late in March, 2014 was definitely a challenge to those who held back and waited for extended hang time.