Summary
| Producer | La Motte |
|---|---|
| Grape Variety | 95% Cabernet Sauvignon and 5% Merlot |
| Vintage | 2006 |
| Body | Medium |
| Style | Rich, spicey reds |
| Bottle Size | 0.75 l |
| Maturation | For sixteen months the wine was aged in 225-litre French Oak barrels - 50% new, 25% second-fill and 25% third-fill. After ageing, wine from the best barrels was blended and on 9 December 2007 a total |
| Wine Origin | |
| Origin | Western Cape |
| Region | Western Cape |
| Country | South Africa |
Wine Makers Notes
| Winemakers Approach | Each vineyard has its own macro climate and vineyards grow in a large variety of soil types. All the vineyards are trellised according to the Perold system and managed to maintain a perfect balance between leaf coverage and yield. Thanks to the different terroirs, each region produces its own distinctive grapes, so the grapes from each area make a unique contribution towards flavour and structure. |
|---|---|
| The Vintage | The period that preceded the 2006 vintage was reasonably normal according to long-term standards. The winter was wet and cold enough to ensure dormancy, but an untimely hot period in August probably caused uneven budding in some varietals. Cabernet Sauvignon was not severely affected. Windly conditions prevailed during December and water consumption was high. The stress resulted in smaller berries- a positive aspect. Harvesting started at the normal time - the first Cabernet Sauvignon was harvested in the Agter-Paarl area on 24 February and the last at Stellenbosch on 4 April. |
| The Vineyard | This wine was produced from grapes originating from various regions - Walker Bay (25%), Paarl (20%), Darling (20%), Stellenbosch (20%) and Wellington (15%). Each of the components makes a unique contribution towards the character of the wine. |
| The Winemaking | The wine consists of 95% Cabernet Sauvignon and 5% Merlot. Wines from these two varietals were made separately and were blended after maturation. The Merlot enhances complexity. The de-stalked grapes were cool-soaked for two to three days and then inoculated with selected yeasts. Fermentation was at between 23 and 28 °C. The wine was pumped over three times a day. After fermentation, skin contact of between 20 and 30 days was allowed. |
| Analysis | |
| Alcohol | 14.11% |
| Residual Sugar | 2.5 g/l |
| Acidity | 5.2 g/l |
| pH | 3.74 |
Wine Makers Notes
| Tasting Notes | |
|---|---|
| Bouquet | The intense nose shows cinnamon spice, violets, truffle and dark chocolate. It further reminds of ripe cherries and savoury caper berries. |
| Palate | The palate is more impressive that what the colour promises. Flavours present on the nose are also experienced in the masculine entry, but melt away into a velvety, gentle finish on the back palate. |
| Serving and Storage | |
| Food Pairings | It will complement any fine food, especially roasts, venison and red meats, as well as strong, noble cheese. |
