Catherine Marshall Chenin Blanc Fermented in Clay 2016

By , 27 February 2018

Catherine Marshall Chenin Blanc Fermented in Clay 2016

Art for art’s sake.

Though this wine was fermented and matured for 11 months in a combination of clay amphorae and older oak, it’s not particularly funky. On the contrary, it comes across as pure and focused with a subtle but enticing nose of pear, white peach citrus, earth and herbs plus a little reduction while the palate is pure, fresh and rather delicious. From Elgin grapes, the alcohol is 13.5%. Price: R240 a bottle.

Editor’s rating: 93/100.

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