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Catherine Marshall Wines

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Optimal vine ripeness and canopy management, in particular, are key to producing a seamless Amatra Merlot that is perfectly suited to the Elgin Valley.

Exudes ripe black fruit and prune aromas. Plush purple fruit flavours are supported by a vibrant thread of fresh acidity to harmoniously balance the opulently-textured mid palate weight.

Technical analysis

ALCOHOL

14.4 %

RESIDUAL SUGAR

2.0 g/L

pH

3.79

ACIDITY

5.3 g/L

ORIGIN

South Africa

WINEMAKER

Catherine Marshall

VARIETY

Merlot

HARVEST DATE

March 2015

TIME IN OAK

12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

Vinification details

Clusters are de-stemmed and partially crushed after stringent sorting to remove unwanted berries and other matter. Spontaneous fermentation occurs in small fermentation vats for about fourteen days and once primary fermentation is completed, the mash is pressed in a small basket press. The wine is then decanted to small French oak casks for secondary malo-lactic fermentation and left to mature for 12 months. The final barrel selection is made and taken through a very light filtration prior to bottling. No finings are applied to ensure that natural integrity and structure of the resultant wine is maintained.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

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Plush, textured and grassy, it’s a stylishly oaked, black cherry and bramble fruity expression of a grape that’s underrated in the Cape.

Tim Atkin

Download full size images

Optimal vine ripeness and canopy management, in particular, are key to producing a seamless Amatra Merlot that is perfectly suited to the Elgin Valley.

Exudes ripe black fruit and prune aromas. Plush purple fruit flavours are supported by a vibrant thread of fresh acidity to harmoniously balance the opulently-textured mid palate weight.

Technical analysis

ALCOHOL

14.5 %

RESIDUAL SUGAR

3.3 g/L

pH

3.51

ACIDITY

6.4 g/L

ORIGIN

South Africa

WINEMAKER

Catherine Marshall

VARIETY

Merlot

HARVEST DATE

March 2014

TIME IN OAK

12 months

SULPHUR

Total: 75 Free: 14

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Elgin

Vinification details

Clusters are de-stemmed and partially crushed after stringent sorting to remove unwanted berries and other matter. Spontaneous fermentation occurs in small fermentation vats for about fourteen days and once primary fermentation is completed, the mash is pressed in a small basket press. The wine is then decanted to small French oak casks for secondary malo-lactic fermentation and left to mature for 12 months. The final barrel selection is made and taken through a very light filtration prior to bottling. No finings are applied to ensure that natural integrity and structure of the resultant wine is maintained.

Awards

Tim Atkin: 90 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

 

Have a trade enquiry?
Contact us to discuss