| Winemaker |
Edmund Terblanche |
| The Vintage |
This wine is made from grapes coming from different areas of the Cape winelands – Franschhoek (40%), Darling (25%), Walker Bay (15%), Olifants River (10%) and Stellenbosch (10%).The build-up to the 2007 vintage was almost perfect for wine making purposes, with a cold winter, a cool spring, welcome rains in early summer and a dry January. |
| The Vineyard |
Each vineyard has its own particular micro-climate – chosen because it best suits the different clones.All the vineyards are trellised and carefully managed to ensure a perfect balance between foliage growth and yield. The different terroirs ensure that unique grapes come from each area – thus each area makes a unique contribution with regard to the wine's character. The grapes from Walker Bay were organically grown. |
| The Winemaking |
The grapes were harvested at between 19 and 23 degrees Balling to capture the natural acid as well as to ensure a fuller, riper flavour. The healthy grapes allowed greater skin contact, adding to the flavour.The process was reductive, with cold fermentation at 10 - 13 degrees Celsius. After fermentation, the wine spent three months on the lees to gain further complexity. The first of 23 000 (12 x 750ml) cartons were bottled on 27 April and released as 2007 La Motte Sauvignon Blanc. |
| Analysis |
|
| Alcohol |
13.94% |
| Residual Sugar |
1.6 g/l |
| Acidity |
6.2 g/l |
| pH |
3.35 |
