What began as a festive three barrel foot stomp event attended by a handful of friends on a south peninsula beach in 1996, produced a very palatable Syrah, and saw the founding in 1997 of the first true micro-winery in the Western Cape with Pinot Noir the main focus.
The aptly named Barefoot Winery trading as Catherine Marshall Wines has long outgrown its humble origins to become a legendary institution and exporting to a number of markets world- wide.
After scouring vineyards throughout the Western Cape, in 2007 they decided to source grapes from the cool climate Elgin region and to craft both red and whites wines with a fresh, bright and aromatic profile.
Cathy leads the vineyard selection, wine production, marketing and sales whilst Greg supports the behind- the- scenes business side of the Company. Jonathan Oxenham, Cathy’s son helps out in the cellar during the harvest season.
The grapes destined for the range are selected from reputable growers in the Elgin Valley. The range includes Pinot Noir, Sauvignon Blanc, Riesling, Chenin Blanc, Merlot, Cabernet Franc and a fortified dessert red wine under our three ranges: Fine Art Collection, Catherine Marshall Wines and Amatra.
"Catherine Marshall Wines is the first eponymous range in South Africa to be released by a woman winemaker."
The Big Wine Shop is proud to be stocking Cathy's wine for sale here in the UK. Despite logistical challenges due to Covid19 we are expecting to stock a full range by the end of July. For now, we are stocking her fantastic Amatra 2016 the wonderful white wine has bright, fresh, sweet melon and white peach top notes with fleshy ripe nectarines on the core and crisp green apple acidity that fans out the tail on the finish. The wine is approachable in its youth with fresh, bright fruit aromatics and may age well for five to eight years under optimal cellar conditions. Primary white peach and fresh apple fruit aromatics may evolve into nutty, spicy baked apple and cardamom notes. A wine with a rich, mid palate, depth and complexity that pairs well with seared salmon, scallops, mussels with saffron; fragrantly spiced white meat and sushi.