Western Cape producer of Pinot Noir, Chenin Blanc, Riesling and Sauvignon Blanc, sourcing mostly from cool climate areas and separating fruit by soil type.
The producer
Catherine Marshall graduated from Elsenburg and gained experience in Burgundy, California, Oregon and Australia before establishing her own business. The producer sources mostly from cool climate areas including Elgin, maintains long term grower relationships, and matches each grape variety to vineyard conditions. Fruit from different soil types is kept separate, while Jonathan Oxenham manages daily cellar operations as cellar winemaker. Marshall also helped formalise South Africa's garagiste movement.
Known for
Pinot Noir by soil type
Notable facts
Catherine Marshall graduated from Elsenburg in 1991.
In 2007, the producer decided to source grapes mostly from cool climate areas including Elgin.
Marshall helped formalise South Africa's garagiste movement and later became an honorary member.
Fruit from different soil types is kept separate.
The story
The Beach Foot Stomp
In 1996, Catherine Marshall's venture began with a three barrel foot stomp on a south peninsula beach attended by a handful of friends. The batch produced Syrah. In 1997, the business was formally founded with Pinot Noir as its focus. It first traded as the Barefoot Wine Company and now trades as Catherine Marshall Wines. The Syrah batch came first; Pinot Noir was the formal focus.
From the atlas
Catherine Marshall Wines
Catherine Marshall Wines is a Western Cape producer that uses fruit from cool climate sources, keeps fruit from different soil types separate, and ferments Chenin Blanc in clay.
At A Glance
Field
Detail
Region
Western Cape
Current contact
Stellenbosch
Main grapes
Pinot Noir, Sauvignon Blanc, Riesling and Chenin Blanc
Named bottlings
Catherine Marshall Pinot Noir on Clay Soils, Catherine Marshall Pinot Noir Sandstone Soils, and Catherine Marshall Chenin Blanc Fermented in Clay
The Producer
Before Catherine Marshall established her own wine company, she graduated from Elsenburg and gained experience in Burgundy, California, Oregon and Australia. Resident winemaking posts followed at four wineries in Stellenbosch and Paarl. Her early work used the small scale, low technology, hands on methods of the emerging garagiste movement. Marshall helped formalise the movement in South Africa and later became an honorary member.
Long term grower relationships guide source selection, with each grape variety matched to the conditions of its vineyard. Jonathan Oxenham, Marshall's son, manages daily cellar operations as cellar winemaker. The enterprise first traded as the Barefoot Wine Company and now trades as Catherine Marshall Wines.
Place
Cool conditions slow ripening and help grapes retain acidity. After evaluating Pinot Noir sites across the Western Cape, Catherine Marshall concluded that Elgin best suited the wines she wanted to create. The producer sources mostly from that valley and a second cool valley in the Western Cape for Pinot Noir, Sauvignon Blanc, Riesling and Chenin Blanc.
Harvest there generally takes place three weeks to one month after harvest in Stellenbosch and Paarl. More time on the vine allows flavour to develop while valley temperatures help preserve acidity.
East facing slopes receive morning sunlight and are generally used for Sauvignon Blanc, Chardonnay, Riesling and Pinot Noir. Warmer west facing slopes suit Merlot and Syrah. Slope choice changes the ripening pace and the acidity of the finished wine.
Wines
Pinot Noir has two red bottlings with soil names. The 2023 Catherine Marshall Pinot Noir on Clay Soils carries the Cape Coast appellation. The 2024 Catherine Marshall Pinot Noir Sandstone Soils carries the Cape South Coast appellation. The labels name clay and sandstone soils separately.
The white range includes the 2023 Catherine Marshall Chenin Blanc Fermented in Clay, the 2025 Catherine Marshall Riesling, and the 2024 Catherine Marshall Sauvignon Blanc. The Chenin combines fruit from Elgin and Stellenbosch and is aged in locally made amphorae and neutral oak. Amphorae are clay vessels, while neutral oak lets the wine mature without the strong flavour of new oak.
This Chenin has pithy lime and lemon curd aromas and a crystalline, pure profile. Brightness is tempered by texture on the palate, and stone fruit appears toward the mellow finish. It can be drunk now or kept. The Riesling and Sauvignon Blanc carry the Cape South Coast appellation.