Part of the Fine Art Collection, Catherine Marshall’s Chenin Blanc fermented in Clay is meticulously grown in the cool Elgin Valley along with a small portion from old bush vines in Stellenbosch. Fermented in handmade, old world styled clay amphorae, these key attributes afford 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.
Food Pairing: Japanese Edomae sushi, Indonesian styled cuisine, tempura vegetables or a pea shoot/ young stem broccoli with lemon infused risotto
Ageing potential: The wine is approachable in its youth with fresh, bright aromatics and may age well for up to 8 years. Primary fruit aspects include white pears, fresh nectarines and may evolve into almond paste, baked apple and spicy cardamom notes.
Alcohol: 13.5% ABV
Watch Catherine Marshall video on her Chenin Blanc Fermented in Clay
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