Capetonians are known for their hospitality and travellers have since Jan van Riebeeck’s time enthused about it in journals and letters. Guests were always welcome, with the coffee or bossie tea (honey or rooibos) bubbling constantly on the warmer. At La Motte, with its extensive wine tourism offering and Pierneef à La Motte Restaurant, hospitality...

Media Release PIERNEEF à LA MOTTE’S INTRODUCES CONSIDERED AND COMPLETE WINTER MENU May 27 2015 12:00 With winter arriving in the Winelands, Pierneef à La Motte Restaurant on La Motte Estate has just introduced its warming menu for winter. Celebrating her first year as Executive Chef at Pierneef à La Motte, Chef Michelle Theron explains...

A wintery weekend is forecasted for the Winelands and wine-tasting should definitely be on your list of activities. Visit the La Motte Tasting room and choose between a formal seated tasting or the more relaxed option of comfortable sofas and enjoy the best the estate has to offer. Alternatively, book ahead and join us for...

One of the characteristics of traditional Cape Winelands Cuisine is the combination of sweet and savoury in one dish. Another is using fruit in traditional savoury dishes. This recipe for Wentelteefjes (or French Toast) with flavoured dried fruit compôte from our Cape Winelands Cuisine cookbook (p 27) combines all these elements. The dish can be...

We are very pleased to be on the shortlist for two categories in the 2015 Drinks Business Green Awards : Green Company of the Year as well as the Sustainability Award. Not only do we have an integrated sustainability policy and have received numerous certifications for our initiatives and commitments, but we also enjoy sharing...

Releasing the 2013 vintage of its La Motte Chardonnay, the estate once again confirms the beauty of Chardonnay when made in an intricate and well-balanced style, while also reaffirming the Franschhoek Valley’s knack for this varietal. The two Chardonnay vineyard blocks on La Motte are planted in Clovelly soil, in a North-South direction and lie...

Preparing lamb as part of an Easter meal is such tradition and this year we would like to share a different interpretation in the form of a Lamb and Pomegranate Soup. Try this recipe for a delicious and good-looking alternative on the dinner table and serve it with our  2022 La Motte Cabernet Sauvignon. LAMB...

At La Motte, harvest-time usually starts at the end of January, even early February, but this year the grapes were ready much earlier. And not only did harvesting start exceptionally early, the volume of grapes harvested was also the largest in the history of La Motte! “Yes, we were surprised by the early season”, explains...

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 recipe from our Cape Winelands Cuisine Cookbook this weekend – it is perfect for brunch or supper. Asparagus and goat’s cheese soufflé The ancient Greeks...

Traditional braided sourdough bread for Easter Fermented sour Ingredients 500 g cake flour 1 packet of yeast 500 ml lukewarm water Method Add the yeast to the lukewarm water. Allow time for the yeast to activate (± 5 minutes). Gradually add the water and yeast solution to the flour. Leave to rest for 2 hours....