Latest Newss from La Motte

La Motte Wine Estate in the Franschhoek Valley is celebrating the international acknowledgement of its premium Pierneef Collection, reaffirming the estate’s status as a producer of fine wines and the success of introducing cool climate styles. The limited production Pierneef Collection consists of a Syrah Viognier blend and a Sauvignon Blanc, both for which grapes...

The 2017 La Motte Syrah contains a natural fruitiness – something that is inherent to Syrahs made exclusively from Franschhoek grapes. The Syrah vineyards on La Motte are between 10 and 30 years old, are situated between 200 and 300 metres above sea level and grow in varying soil profiles – from heavier texture sandstone...

Harvest is a very important time on La Motte and while most grapes disappear into the cellar to be turned into acclaimed La Motte wine, we also enjoy them in a recipe! As part of the estate's Harvest Experience, guests are invited to enjoy a Harvest Plate consisting of subtly smoked and flaked West Coast line fish with must velouté, grapes...

As part of the fiftieth jubilee of La Motte’s Rupert ownership, owner Hanneli Rupert-Koegelenberg invites art-lovers to an exhibition of rare and important artworks that shares some favourite works from her collection as well as the family collection and allows insight into her love for art. The exhibition, entitled Celebrating the love of Art –...

Harvest-time shares the story of the wine grape. Long before being discussed at dinner tables or poured into beautiful stemware to be raised in celebration, wine has its origin in the honesty of soil. Grown in neat rows against mountain slopes or in valley floor clusters, vines reach their life’s purpose during the harvest and...

Must is one of the wonderful products of the wine grape harvest that does not only have a rich history but is also a versatile seasonal ingredient in many recipes – even in the modern-day kitchen. It has been a popular ingredient in cooking since ancient times and it was probably the French Huguenots who...

Most of us have a favourite dessert. Sometimes it is nothing elaborate or fancy, it is just a sweet memory of good times. Chef Eric shares his gran's ice cream recipe that she used to serve with Boerenmeisjes (brandied apricots). It is relatively easy to make and it is quite simple in presentation, but the...

Crayfish, especially when it had "thermidor" as a description, was one of the go-to's on a restaurant menu in the 70's and 80's. For Chef Eric, the memories about this dish are more personal: "On family holidays to the Cape's West Coast as a child, I remember this as my favourite dish. My dad made the most...

"The Christmas menu was a big deal", is the nostalgic reflection of Chef Eric when asked about his favourite Christmas food memories. "We often spent summer holidays on my grandparent's farm in the Rustenburg district. Long before it was fashionable, they knew all about nose to tail and Ouma Rina's pickled beef tongue with mustard sauce...

The fine mousse of the 2016 La Motte Méthode Cap Classique (MCC) is all about celebration and promises an exciting and versatile choice for summer’s festivities. While refreshing, the 2016 vintage offers plenty of dimension and secondary aromas such as the yeastiness of freshly-baked bread, buttery nuts and beautiful ripe pear.  Indulgent and creamy on...