Latest Newss from La Motte

Chef Michelle Theron and Ricardo Slawers from the Pierneef à La Motte bakery share a recipe for a delicious harvest-inspired focaccia – perfect for this time of year! A firm favourite of guests to the estate, this Italian-style flatbread is ideal on its own or when dipped into olive oil. Quite easy to make, it...

Commended by the international judging panel for its standout entry, variety of experiences, as well as the thought and detail behind its offering, La Motte has again been acknowledged by the Drinks International Wine Tourism Awards as Best Food and Wine Matching Experience. This is the third time La Motte has won this prestigious award,...

Looking for an original way to treat your loved one on Valentine’s Day? Play an old-fashioned tune, dish up some sugar and spice and add some sophistication with a beautiful glass of well-chilled La Motte Straw Wine! It is as easy as one, two, three: 1. Get the La Motte Straw Wine from our Tasting...

Made from grapes sourced in the new Wine of Origin Cape South Coast area with its cool climate, the 2015 vintage of Pierneef Sauvignon Blanc is a wonderful example of the versatility of this variety. Ideal as a refreshing aperitif and an elegant glassful on warm summer’s evenings, it is also an exceptional partner to...

Celebrating the most important time of year on a wine farm, we invite guests to participate in the excitement and energy of the 2016 harvest. Day-time Harvest Tour and Tasting, starting on Tuesday, 26 January for the duration of the harvest Tour, Taste and Talk the Harvest Evening, on Thursday, 11 February Day-time Harvest Tasting...

La Motte’s association with the art of Jacob Hendrik Pierneef dates back to early 2002, with the creation of the estate’s premium wine, the Pierneef Collection. Ever since, Pierneef’s love for that which is truly South African, as well as his passion for his art are echoed in more than just the name of this...

Pastry chefs traditionally love using meringue when creating their delicate sweet bakes. In the Cape Winelands, meringues are often used as the sweet and airy ingredient in Macaroons and Floating Islands and has become a part of our culinary heritage. The art of making meringue probably came to the Cape with the French Huguenots, as...

Shortly after Van Riebeeck’s landing, large numbers of fruit trees were planted and soon housewives at the Cape became well known for their fruit tarts delicately layered with seasonal fruit on top of a pastry base. After the settlement of the French Huguenots, fruit trees were in abundance in the then Olifantshoek area (today, the...

The Festive Season is synonymous with family, friends, food and wine. To help you make the most of this special time of year, the Pierneef à La Motte team has designed a three course menu with traditional recipes from the Cape Winelands, perfect for your Festive Table. From the freshest seafood and fennel salad, to...