Latest News from La Motte

As part of La Motte’s Art in Clay Exhibition, A Sense of…, artists were asked to interpret the estate’s award-winning food and wine pairing and come up with new dishes for the gourmet bites from the Pierneef à La Motte kitchen. Well-known ceramicist Hennie Meyer was intrigued by the 2016 La Motte Sauvignon Blanc and...

La Motte celebrates the extraordinary performance of its premium Pierneef Collection Syrah Viognier and is delighted to announce having been awarded a Five Star rating by the 2017 Platter Wine Guide. This recognition follows shortly on the wine being appointed as one of South Africa’s Top 100 wines by The National Wine Challenge, as well...

La Motte Wine Estate is delighted about its latest recognition as the Overall Winner for Best Farming Practices in the 2016 Nedbank Green Wine Awards as well as being acknowledged as the Leader in Community Development. “Judges in the Best Farming Practices category looked at not only what goes into the bottle, but considered the...

Passionate about the finer things in life, Franschhoek-based La Motte Wine Estate is presenting a creative and innovative interpretation involving food, wine and art to its participation in the annual Franschhoek Art in Clay festival. Part of the recently established Franschhoek Art Route, La Motte’s 2016 exhibition of Art in Clay is entitled, A Sense...

Participating in the annual Franschhoek Open Gardens, La Motte Wine Estate will open its private rose gardens to the public during the weekend of 21 to 23 October 2016. Visitors to Franschhoek Open Gardens and guests to the estate will be invited to enjoy the splendour of an old-fashioned rose garden amongst the romantic ambience...

Celebrating a culture of hospitality and a heritage of passionate Cape cooks who were well-known for their pastries and confectionery, Pierneef à La Motte invites you to a beautifully presented Winelands Tea. The Winelands Tea is served in the restaurant and on the stoep or in the garden and guests are able to choose from...

Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It...

Passionate about heritage cuisine, food historian and La Motte Culinary Consultant, Hetta van Deventer-Terblanche shares her Ouma Malgas‘ recipe for a traditional raisin bread. Raisin Bread Recipe Preheat the oven to 180 ˚C and butter a bread tin. 1 ¼ k milk 30 ml butter (traditionally pork fat was used, and it stays my preference)...

Viticulturists agree that Chardonnay is quite an easy variety to produce. It can be planted in most wine countries where it can result in a wine of satisfactory quality. Even non-traditional wine countries such as Zimbabwe, has in the past produced acceptable Chardonnay. With the release of the 2015 La Motte Chardonnay and 2013 La...

Artichokes are part of the Cape Winelands culinary heritage, and as they are in season, we share this delightful recipe with fennel and spice. Although artichokes are notoriously difficult when it comes to finding a suitable wine match, the way they are cooked and served make all the difference. Acclaimed food and wine writer, Fiona Beckett:...