As the king of cultivars, Cabernet Sauvignon, perhaps more so than all others lends itself to maturation. Especially when made in the traditional complex and elegant style, it should mature beautifully. Cellar Master, Edmund Terblanche recommends that the recently released 2010 La Motte Cabernet Sauvignon be cellared up to 2023.
Grapes for the 2010 vintage originate from Walker Bay (30%), Agter-Paarl (30%), Wellington (25%) and Swartland (15%). After picking, grapes were allowed to cool overnight before being sorted by hand first before and then again after de-stalking. After maturation in 225-litre French oak barrels (50% new oak, 25% second-fill and 25% third-fill), the Cabernet Sauvignon was blended with 5% Petit Verdot to enhance the complexity and balance.
Despite veterans in the wine industry describing 2010 as one of the most difficult vintages of their career, the La Motte Cabernet Sauvignon turned out as a full-bodied wine with firm structure and fine tannins. Expect varietal aromas such as wild berries, tomato leaf, cedar, cinnamon, dark chocolate and prominent truffle.
Analysis: 2010 La Motte Cabernet Sauvignon
Alcohol 14.1% vol
Residual sugar 1.7 g/l
Total acidity 6.3 g/l
The 2010 La Motte Cabernet Sauvignon is available at the cellar door for R126 per bottle.
For more information on La Motte, please visit www.la-motte.com or call +27 (0)21 876 8000.