Catherine Marshall Chenin Blanc Fermented in Clay 2024

Catherine Marshall Chenin Blanc Fermented in Clay is fermented in handmade, old world styled traditional clay amphorae. This affords a wine with broad layers of ripe pears, fresh stone fruit and white flowers on a canvas of flinty, wet stone that contributes to the overall texture. Primary fruit aspects include white pears, fresh nectarines and may evolve into almond paste, baked apple and spicy cardamom notes. Chenin for the Fine Art Collection reflects a sophisticated approach to a variety that is widely planted in the Western Cape. A cool site in a unique part of the Elgin Valley is selected specifically for its flinty, wet stone attributes that would enhance restraint and classical notes with a modern new world touch. The Chenin from the Bottelary Hills in Stellenbosch contributes fleshy apricot and nectarine richness on the mid palate for added complexity.