Latest News from La Motte

We think Sauvignon Blanc is much more versatile than the expected pairing of goat’s cheese and asparagus. Having said that, it is brilliant with goat’s cheese and asparagus! Try this delightful recipe from our Cape Winelands Cuisine Cookbook and remember to enjoy it with a glass of our 2021 La Motte Sauvignon Blanc or 2020 Pierneef Sauvignon...

La Motte's annual Sauvignon Blanc Experience takes place in April. And while one might rather expect a mid-Summer celebration of this wine often lauded for its refreshing qualities, Cellarmaster Edmund Terblanche's timing is very specific. By mid-April, the new vintage Sauvignon Blancs are usually finished with fermentation and ready for blending.  Just before the final...

La Motte invites those passionate about food and wine to the La Motte Syrah Experience and an Evening of Syrah and Venison in Pierneef à La Motte Restaurant. As part of Shiraz South Africa’s week of Shiraz and Venison, Chef Eric Bulpitt will present an exclusive five course venison-inspired dinner with special Syrah wines selected by...

La Motte is proud to be a member of the Cape Vintner Classification (CVC), an independent body committed to the accreditation, governance, representation and promotion of distinctive regional site specific Cape Wines.  The CVC has the promotion of distinctive regional site-specific Cape Wines at heart and La Motte complies with all the criteria towards Ethical, Technical and Environmental matters,...

The La Motte Museum's current exhibition Fleurs de La Motte is a lively and colourful exhibition of paintings and sculpture, celebrating the flowers of the estate. Visitors to this interactive exhibition will be charmed by Paula van Coller-Louw's paintings and can also follow the in-house completion of a sculpture, The Blushing Bride, by Toby Megaw....

Frikkadelle (meatballs) were prepared by the Persians and Romans many centuries ago. It was a popular dish at the Cape and was most often stewed or braised, but sometimes fried in shallow fat. There were many variations of the recipe. The old Persian recipe in which raw meat was wrapped around shelled hard-boiled eggs, before...

Sometimes using the word terroir in wine tastings or wine descriptions can be quite intimidating. There is, however, no getting past the fact that terroir is an important concept in the world of wine - especially so, in the world of Sauvignon Blanc! Renowned for the success of its aperitif-style La Motte Sauvignon Blanc sourced...

La Motte Wine Estate is delighted to announce the appointment of acclaimed Chef Eric Bulpitt as the new Executive Chef of Pierneef à La Motte Restaurant. He will commence duties on 1 May 2018. With a passion for modern cuisine, he will be bringing a fresh focus and new excitement to Pierneef à La Motte’s...

Enjoying international acclaim for the quality of its wine tourism offering, Franschhoek-based La Motte Wine Estate has again been acknowledged as Best Food and Wine Matching Experience in the 2018 edition of the Drinks International Wine Tourism Awards. Comments from the judging panel included: “Great wine and food experience, fun, interesting and exciting – makes...

Wentelteefjes, is the Dutch word for what we know today as French Toast. This dish can be traced back more than 2000 years to a Roman chef called Apicius, who cooked for the aristocracy during the time of Christ. It was definitely part of Cape cuisine from the very beginning and a recipe for Wentelteefjes can...