About this WINE
Catherine Marshall Wines
Cathy Marshall is one of the original garagiste winemakers in South Africa; she graduated from Elsenburg College in 1991 and served a number of apprenticeships in premium South African wineries before gaining valuable experience abroad. She was inspired to set up a small wine-making enterprise after a post-harvest foot-crushing celebration resulted in the creation of three barrels of superb Syrah wine subsequently distributed amongst the revellers. A year later Cathy set up the Barefoot Wine Company and has since carved out a distinguished reputation as one of South Africa’s most skilled and innovative producers.
The winery lies in the Elgin Valley, surrounded by mountains and yet only 30 minutes from the sea. This creates a cool climate for growing grapes, conducive to maximum development of flavour and complexity. Cathy’s aim is to make wines of great purity, with absolutely minimal intervention, which reflect their origins. The Elgin Valley has rapidly acquired a reputation as a source of aromatically pure wines with excellent varietal expression, and we are delighted to have secured a modest allocation.
Other Varieties
There are over 200 different grape varieties used in modern wine making (from a total of over 1000). Most lesser known blends and varieties are traditional to specific parts of the world.
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Description
A delicious and highly original wine, sweet and fortified much in the manner of Port but using Pinot Noir as the base grape. The grapes are picked very ripe and are then foot-trodden before the juice and grape skins are transferred to tanks for alcoholic fermentation to commence.
After 3 days a measure of 3-year-old cognac is added to the partially-fermented juice and this immediately causes the fermentation to stop, leaving the wine sweet because of unconverted sugars. The wine and its skins are then pressed and the resultant liquid is matured for 36 months in 225-litre oak barrels.
The alcohol by now is 19 % The aroma is of black cherry liqueur, with notes of hazelnut and flowers, while on the palate the sweetness is tempered by the spirit. Serve it cool and treat it like a Port by serving it with blue cheese or dark chocolate desserts for a delicious treat.
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