“The build-up to harvest is a whole growing season with varying conditions – untimely rain, gale-force winds, excessive heat – and although we had all of these, they counteracted each other well enough for optimal conditions for a quality 2013 vintage”, said La Motte Cellar Master Edmund Terblanche after the 2013 harvest. Especially pleased with the red wines of this vintage, La Motte has seen exceptional success with its 2013 Pierneef Syrah Viognier and has eagerly anticipated the release of the 2013 La Motte Cabernet Sauvignon.
Made from grapes grown in Franschhoek (38%), Stellenbosch (26%), Walker Bay (235) and Durbanville (13%), the 2013 La Motte Cabernet Sauvignon combines grapes from areas traditionally acknowledged for quality Cabernet Sauvignon with cool climate grapes in order to add even more complexity and finesse.
After picking, grapes were cooled overnight, before being hand-sorted. Fermentation took place between 23 and 28 ˚C after which the wine was left on the lees for another 20 to 30 days. Maturation took place over a period of 14 months in a combination of new (50%), second fill (25%) and third fill (25%) French oak barrels. After being blended with 11% Cabernet Franc for added complexity and balance, the wine was matured for a further four months. 10 000 x 6 were released.
Staying true to the elegance associated with La Motte wines, this classic red wine offers beautiful fruit flavours such as dark berries and plums, typical of a South African Cabernet Sauvignon. A stalwart on the dinner table, the earthy undertones and intricate tannins of the 2013 La Motte Cabernet Sauvignon ensures it to be an exceptional choice with traditional lamb roast, rare beef and even Charcuterie*.