Catherine Marshall Wines

Catherine Marshall Wines Starting from humble origins in 1997, we have held the intention to produce a range of unique w**es of excellence and, above all, have fun doing it.

The scores are in, the report is out and what an incredible few days it’s been!Our Between Two Worlds has won White W**e...
03/09/2026

The scores are in, the report is out and what an incredible few days it’s been!

Our Between Two Worlds has won White W**e Discovery of the Year by Tim Atkin MW with 95 points, and we couldn’t be prouder!

It’s been such a privilege to be recognised amongst some of the top w**es in South Africa. Congratulations to all the winners!

Between Two Worlds is a very special, limited edition blend of Roussanne and Grenache Blanc. Two varieties finding their balance between two worlds.

The label features artwork by Peter Van Straten, created during his exhibition in our Tasting Room. Thank you, Peter, for allowing us to bring your work onto this bottle and into the story of this w**e.

Produced in very limited quantities, this recognition makes this w**e feel even more special.

A huge thank you to my fantastic team at Catherine Marshall W**es. I’m immensely proud of what we’ve achieved together. And thank you to Tim Atkin for continuing to taste, recognise and put South African w**es on the world stage.

What a moment for our little team and our w**e!

The scores are in, the report is out and what an incredible few days it’s been!Our Between Two Worlds has won White W**e...
03/09/2026

The scores are in, the report is out and what an incredible few days it’s been!

Our Between Two Worlds has won White W**e Discovery of the Year by Tim Atkin MW, and we couldn’t be prouder!

It’s been such a privilege to be recognised amongst some of the top w**es in South Africa. A massive congratulations to all the winners!

Between Two Worlds is a very special, limited edition blend of Roussanne and Grenache Blanc. Two varieties finding their balance between two worlds.

The label features artwork by Peter van Straten, created during his exhibition in our Tasting Room. Thank you, Peter, for allowing us to bring your work onto this bottle and into the story of this w**e.

Produced in very limited quantities, this recognition makes this w**e feel even more special.

A huge thank you to my fantastic team at Catherine Marshall W**es. I’m immensely proud of what we’ve achieved together. And thank you to Tim Atkin for continuing to taste, recognise and put South African w**es on the world stage.

What a moment for our little team and our w**e!

Winter in the vineyards, although this year it hasn’t felt quite as much like winter as we’re used to.I’ve been spending...
01/09/2026

Winter in the vineyards, although this year it hasn’t felt quite as much like winter as we’re used to.

I’ve been spending some time in the Voor Paardeberg, Piekenierskloof, Elgin and the Hemel en Aarde, checking in on the vineyards after pruning. Already we’re seeing signs that harvest could be around two weeks earlier than usual, following a warmer winter and lower rainfall during July.

It’s something we’re having to think about more and more. Where we plant, what we plant and the soils we plant into. Cooler areas like Elgin, with higher rainfall and water tables, are becoming increasingly important, but even here the soils behave very differently. Sandstone and shales or clay have different soil moisture capacities, so understanding and managing these different soil types is vital to avoiding drought stress.

In the Western Cape, we’re also looking ahead at varieties that are better able to handle warmer, drier conditions, including Counoise, Albariño and Assyrtiko. It’s a long process of trials and testing to understand how these varieties might perform here.

What happens between the vines is just as important. Regenerative farming with minimal tractor and ploughing intervention, cover crops such as lupins, radish, mustard and rye that encourage mycelium growth and putting organic matter back into the soil are all becoming a much bigger part of looking after our vineyards.

The w**e landscape is changing at a fast pace, and we have to keep moving with it, learning from each season and thinking about how and where we grow our grapes for the future.

26/08/2026

Our 2026 Riesling is officially here!

Riesling is not an easy grape to grow in South Africa. It’s a variety perfectly suited to cold climates and with Elgin’s cool daytime temperatures and cold nights during the growing season, we’re able to produce our own Cape version of the famous German “Mosel” style.

The 2026 season was very wet, warm and humid, which brought quite a bit of botrytis into the vineyard. We separated the botrytis bunches from the clean bunches and vinified them separately. Once fermentation reached the right point, we started bringing the components together until we found the balance of fruit, freshness and residual sugar we were looking for. Sorting is a very important part of making this w**e and something we spend a lot of time on.

In the glass, it exudes sweet yet persistent, bright, fresh limes, crisp apple, bees wax and wild honey. The fresh acidity provides tension on the core that is well balanced with the fruit sweetness and a marked vibrancy of lime citrus on the finish.

I first started making Riesling in 2014 after an American client asked me to make one. I told him he’d have to pay for the R&D because I was convinced we’d end up with cases of Riesling sitting in our cellar! Instead, it has become one of our best sellers and today we can barely keep up with the demand.

It’s also become a firm favourite with our international clients, particularly in Japan where the freshness works so well with the food, as well as in the UK and Scandinavian countries.

Our 2026 Riesling, made from 100% Elgin Valley fruit, is officially back in stock and available to shop via our website.

It’s always such a privilege for Jono to take part in the Vintners Surf Classic each year. For 26 years, this event has ...
20/08/2026

It’s always such a privilege for Jono to take part in the Vintners Surf Classic each year. For 26 years, this event has brought together people from across the South African w**e industry who share two great loves, making w**e and surfing.

Around 50 surfers from the w**e industry gathered in Jongensfontein this year for what is normally a day of waves, friendly competition and catching up with old friends. We love that our worlds of w**e and surfing come together in such a special place on our shores, and it’s something Jono looks forward to every year.

Sadly, this year’s event came to an abrupt end following the sudden passing of our good mate Thys Lombard while out surfing. The competition was cancelled as everyone came together to mourn the loss of someone who was such a well-known and much-loved part of both the w**e and surfing communities.

Thys was a great friend and someone we’ve shared many years, waves and w**e industry memories with. Afterwards, everyone gathered in the water for a paddle-out in his honour, a very moving tribute from the community that knew and loved him.

Thank you to the Vintners team for bringing this special community together year after year. Our hearts are with Thys’s family and friends, and everyone who had the privilege of knowing him. He will be very deeply missed. 🤍

A little heads-up for anyone planning to visit us this week! 🍷Our Tasting Room will be closed on Friday, 14 August. You ...
13/08/2026

A little heads-up for anyone planning to visit us this week! 🍷

Our Tasting Room will be closed on Friday, 14 August. You can still stock up on your Catherine Marshall favourites through our online store, with all w**es available to purchase via our website.

We’ll be back open from Monday onwards for tastings and Tasting Room purchases.

We look forward to welcoming you back then!

Jono and I recently spent a few days in Durban, and what a great city for food, w**e and a little bit of fun in between!...
12/08/2026

Jono and I recently spent a few days in Durban, and what a great city for food, w**e and a little bit of fun in between!

We’re so happy to be working with Matt Draper, who took us around to meet some of the city’s top restaurants, chefs, sommeliers and w**e shops.

One of our stops was Meraki by Charlie Lakin, where we had a great tasting with Michelin Star, Chef Charlie, originally from Yorkshire in England. His food was such a treat, from his own cured charcuterie and homemade broths to creamy butter and freshly baked bread.

We also visited the beautiful The Oyster Box Hotel in Umhlanga, one of the most stunning buildings in Durban, where we met sommelier George and explored their impressive fine dining and w**e offering. The LivingRoom at Summerhill Guest Estate was another amazing stop along the way.

Of course, we couldn’t come to Durban without trying a proper bunny chow from The Happy Chappy, all the top chefs know him and his been around since the 80’s. We even managed a rickshaw ride along the promenade, while Jono made the most of Durban’s winter waves and got some surfing in.

A busy few days, but such a great introduction to Durban. Thank you to Matt for taking us around and to everyone who welcomed us, tasted with us and shared their tables. We’re really excited to have Catherine Marshall W**es represented here and look forward to spending much more time in this wonderful part of the country.

06/08/2026

The Sunny Semillon is bottled and labeled exclusively for my good friend Franck Dangereux at The Foodbarn Café & Tapas. Franck has always been a great supporter of local w**emakers and I’m so grateful that Catherine Marshall W**es has been part of The Foodbarn for so many years.

What I’ve always admired about Franck is his commitment to supporting local. From the ingredients on the plate to the w**es in the glass, wherever possible he chooses to work with the people who live and work around us. It’s a philosophy I really believe in too.

Watching these labels go onto the bottles always reminds me that they’ll soon be making their way to Noordhoek, ready to be enjoyed alongside one of Franck’s beautiful meals.

If you’re in the area, do yourself a favour and pop into The Foodbarn Café & Tapas. Whether you’re there for breakfast, lunch or dinner, be sure to ask for a glass of Sunny Semillon while you’re there.

Thank you, Franck, for your friendship and for your continued support of local producers. It means the world to all of us.

30/07/2026

Our 2026 Riesling is officially labelled, packed and ready to go.

This has become one of our best-selling w**es over the years. Riesling can be a challenging variety to work with, but every vintage reminds me why it’s worth the effort.

After months of growing, harvesting, fermenting and blending, it’s always exciting to see the w**e finally looking like the finished bottle that will soon find its way onto shelves and restaurant w**e lists around the world.

We use a mobile labelling machine that comes to our cellar, but it’s still very much a hands-on process. The machine is carefully set up using measuring instruments and keys so every label is perfectly aligned, while our bins of bottles are unpacked by hand, each bottle is fed through the machine by hand and every case is packed by hand ready for its next journey.

The label is one of Hannetjie de Clercq’s original artworks, something that has become synonymous with the Catherine Marshall range. The rich red background showcases the soils and the love of the site, the male and the female, the soil and the vine.

In the glass, the w**e exudes sweet yet persistent, bright, fresh limes, crisp apple, bees wax and wild honey. The fresh acidity provides tension on the core that is well balanced with the fruit sweetness and a marked vibrancy of lime citrus on the finish.

The 2026 Riesling is officially back online and available to purchase. Cheers!

On Friday 7 August, I’ll be joining Chef Marthinus Ferreira at Jordan Restaurant for a W**emaker’s Dinner in the heart o...
28/07/2026

On Friday 7 August, I’ll be joining Chef Marthinus Ferreira at Jordan Restaurant for a W**emaker’s Dinner in the heart of the Stellenbosch W**elands.

We’ll be tasting our way through Jono’s Wave, Sauvignon Blanc, Riesling, Semillon, Grenache, Pinot Noir on Sandstone, Pinot Noir on Clay and Peter’s Vision, with each w**e paired alongside three to four dishes created by one of the best in the industry, Chef Marthinus.

I’ll be chatting about the stories behind each w**e, where the fruit comes from, why the w**es were made the way they were and what makes each one a little different.

These dinners are always such fun because they’re relaxed, interactive and full of conversation. I hope you’ll join us for what promises to be a very special evening.

📍 Jordan Restaurant, Stellenbosch
📅 Friday 7 August 2026
🕡 6:30pm
Email: reservations@jordanw**es.com to book your spot!

Address

Lavinia, 1377 Polkadraai Road
Stellenbosch
7600

Opening Hours

Monday 10:00 - 16:00
Tuesday 10:00 - 16:00
Wednesday 10:00 - 16:00
Thursday 10:00 - 16:00
Friday 10:00 - 16:00

Telephone

+27784422929

Website

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