Catherine Marshall, one of South Africa’s pioneering independent winemakers, graduated from Elsenberg in 1991 and went on to establish her own label under the name Barefoot Wine Company in 1997 before transitioning to Catherine Marshall Wines. The venture is very much a family affair, with her son, Johnathan Oxenham, actively involved in the operation.

Hand-sorted berries were de-stemmed, 60% crushed, and cold-soaked in stainless steel for three days to initiate extraction. Fermentation proceeded via site-specific spontaneous or inoculated yeasts, with daily manual pigeage (punch-downs) to manage heat and skin extraction. Post-fermentation, selected fractions were manually basket-pressed and kept separate for blending. After completing malolactic fermentation in 225L and 300L oak casks, the wine was racked off the lees and matured for 9 to 12 months in third- and fourth-fill Burgundy barrels.

Ageing potential: Although the wine is approachable at its primary stage with fresh red fruit components and textured tannins evident at youth, the wine will age for at least 8 years where primary components will evolve to tertiary forest floor, truffle, earthy and savoury notes that are typical in great Burgundy examples.

Tasting Notes:  Elegant, highly expressive cool-climate Elgin red that showcases exceptional clarity, energy, and terroir definition. The nose opens with a vibrant bouquet of fresh pomegranate jewels, bright cranberry, and red cherry, beautifully framed by underlying ferrous, earthy, and subtle savoury undertones. On the palate, it delivers a mouth-filling red fruit profile supported by a tangy, refreshing acidity and a structured backbone of dry, suedey, and powdery tannins. Matured for 12 months in older, neutral oak barrels to preserve its fruit purity, this 13.5% ABV wine is wonderfully accessible in its youth, yet possesses the balanced framework to evolve over the next eight years into classic tertiary notes of forest floor, truffle, and damp earth.

Food Pairing: This elegant, high-acid Pinot Noir pairs beautifully with lean duck breast served with a tart cherry or cranberry reduction, which mirrors the wine's bright red fruit profile and cuts through the richness of the meat. It also complements earthy, savoury dishes like a wild mushroom risotto or pan-seared pork chops infused with fresh thyme and rosemary, as the wine's powdery, suedey tannins harmonize perfectly with the food's textures. Additionally, the vibrant acidity and subtle ferrous undertones make it an excellent partner for seared salmon, roasted root vegetables, or a platter of creamy, mild cheeses like Brie and Gruyèr

“From Elgin. Matured for some 12 months in older oak. Cherry, raspberry, strawberry, a hint of musk and spice on the nose. The palate has both clarity and energy. Not exactly hearty but not lean either – good fruit weight, tangy acidity and powdery tannins. Alc: 13.5%.” – Christian Eedes 93pts