“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*.
Notes to the editor:
For more information about La Motte, please visit www.la-motte.com or call +27 (0)21 876 8000.
Analysis: 2013 La Motte Cabernet Sauvignon
Alcohol 13.9%
Residual sugar 3.1 g/l
Total acidity 5.9 g/l
pH 3.52
Price: 2012 La Motte Cabernet Sauvignon is available at the La Motte Tasting Room at R115 per bottle.
2013 La Motte Cabernet Sauvignon Tasting Notes
*Charcuterie
Although traditional South African cuisine is often associated with meat, meat was quite scare in the early days of the Old Cape. After hunting trips, meat had to be preserved and that was the origin of Charcuterie as we know it in the Winelands today. One of the traditional ways of preserving meat was as Pan Biltong. Pan Biltong was prepared by curing meat with salt, spices and vinegar before air-drying it for a day. It was then fried in a hot skillet and served in thin slices.
At a recent food and wine pairing lunch in cooperation with Restaurant Mosaic, La Motte’s Cellarmaster Edmund Terblanche and Chef Michelle Theron of Pierneef à La Motte Restaurant very successfully presented Franschhoek Charcuterie with the 2013 La Motte Cabernet Sauvignon.
