Latest News from La Motte

During Easter, the tradition in the Cape is to serve curried or pickled fish. The recipe for Curried Fish in our Cape Winelands Cuisine cookbook has a sauce that contains, among other spices, saffron or turmeric. These spices with their intense colour give the curry a beautiful flavour as well as its characteristic yellow colour....

Ingredients Ripe sweet grapes 10 ml lime per 5 litre grape juice* Method De-stalk the grapes, put berries in a big bowl and crush. Cover the bowl and leave for grapes to ferment – this can take a few days. Wait for skins to rise to the surface, pour liquid through a sieve. Measure liquid...

Celebrating her 90th birthday today, we wish our dear friend Marita Bailey, daughter of JH Pierneef, a blessed year filled with love and health! We acquired the La Motte Museum‘s permanent heritage collection (44 Pierneef artworks and memorabilia) from Marita Bailey in 2009. It was also with her blessing that we extended our brand associations...

All contributing their unique profiles, grapes used in the complex, yet vibrant La Motte Sauvignon Blanc originate from the best Sauvignon Blanc-growing areas in the Western Cape – Franschhoek, Stellenbosch, Durbanville, Darling as well as the cool-climate vineyards of Walker Bay and Elim, certified as Wine of Origin: South Coast. Eager to share the importance...

Awarded with a gold medal at the 2017 Mundus Vini Grand International Wine Awards, La Motte’s recently released 2016 Pierneef Sauvignon Blanc reaffirms its status as a complex and intriguing style of Sauvignon Blanc – ideal for both the dinner table and maturation cellar for those who prefer their whites a bit more matured. The...

Although Ireland’s history with the potato is tragic (read more), this humble vegetable stays a popular and versatile ingredient. For St Patrick’s Day, we share two delicious potato recipes from our Cape Winelands Cuisine Cookbook with wine suggestions to try this weekend. Potato salad Page 156 of the Cape Winelands Cuisine Cookbook Potatoes in one...

For a winemaker, harvest time is about the quality of the grapes and the smooth sailing of cellar processes. Not entirely though. “Of course, I would not have had a job if the grapes and the cellar were not priorities”, says La Motte Cellarmaster Edmund Terblanche. “But without being too sentimental about it, I also...

Zwiebelkuchen is a German onion tart traditional to Swabia in south-central Germany. Custom is to enjoy this onion tart with the first fresh wines of the season and often the result is quite a festivity. With La Motte’s 2017 harvest in the cellar, Chef Michelle Theron of Pierneef à La Motte Restaurant shares a recipe...

The 2017 Harvest Season in the Cape Winelands will be remembered for its challenging dry conditions. The drought’s influence on the wine grape harvest was however manageable and we are excited about the quality of the 2017 vintage. I do think though that this is a perfect time to reconsider our ways of doing. Regardless...

La Motte’s Pierneef Syrah Viognier has achieved remarkable recognition by being acknowledged as one of the 2017 TopwineSA‘s Top SA Red Blends, being listed under the Top 10 performers over the past decade as well as being included in the Hall of Fame for having received gold medals or better for at least 8 vintages...