Summary
| Producer | La Motte |
|---|---|
| Grape Variety | Shiraz |
| Vintage | 2008 |
| Body | Medium |
| Style | Fruity, juicy reds |
| Bottle Size | 0.75 l |
| Wine Origin | |
| Origin | |
| Region | Western Cape |
| Country | South Africa |
Wine Makers Notes
| Winemakers Approach | This wine was produced from grapes originating from vineyards in various regions in the Cape winelands – Walker Bay (29%), Swartland (27%), Paarl (26%) and Elim (18%). |
|---|---|
| The Vintage | Predictions by farmers of early fruits, such as peaches, proved to be correct – the season was at least two weeks later than normal. Weather preceding ripening was cool and created the right conditions for an exceptional year, described by some as “Eu |
| The Vineyard | Each vineyard grows in its own unique macro climate and in a large variety of soils. Different clones are represented. All vineyards are trellised according to the Perold system and managed to maintain a perfect balance between leaf coverage and yield. Th |
| The Winemaking | The grapes were sorted by hand and the whole berries were pumped into the tank. Grapes were then inoculated with a selected yeast. Fermentation was at 25 degrees Celsius. After fermentation the wine was left on the lees for a lengthened period of 20 days. |
| Analysis | |
| Alcohol | 13.63% |
| Residual Sugar | 3.6 g/l |
| Acidity | 5.5 g/l |
| pH | 3.49 |
Wine Makers Notes
| Tasting Notes | |
|---|---|
| Bouquet | The wine shows a prominent varietal-dominant spicy nose with clove, nutmeg and black pepper backed by mulberry fruit and some leathery tones. |
| Palate | The palate is medium-bodied with a juicy mid-palate and a complex, layered mineral finish. |
| Serving and Storage | |
| Food Pairings | Excellent with game, spicy pâtés, guinea fowl and roast beef or mutton. |
