La Motte Méthode Cap Classique (MCC) originates from Franschhoek and the Chardonnay as well Pinot Noir grapes from which the wine was made, are produced on La Motte. Vineyards lie against a southern slope 200 metres above sea level.

The períod that preceded the 2007 season was almost perfect for wine- making purposes, with a cold winter, cool spring, early summer rains and a dry January. Few problems were encountered, with only routine leaf management and other practices needed when the Boland was hit by an exceptionally long heat-wave. Grapes for La Motte's MCC were picked before the heat-wave. Flavours and analyses were good, with high acids and higher sugars. Grapes were also exceptionally healthy.

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The grapes were harvested at between 18 to 20 degrees Balling and the Chardonnay and Pinot Noir were separately. Bunches were whole-pressed according to a programmed sparkling wine programme, the juice was allowed to settle, whereafter the clear juice was cool- fermented. Fermentation was followed by blending in the ratio 55% Pinot Noir and 45% Chardonnay. After stabilisation, the wine was sweetened, inoculated and then bottled on 18 October 2007. Fermentation was in the bottles and the wine was matured on the lees for 24 months. The lees was removed ín November 2009 and only 3 000 bottles were released on 5 December 2009.

The wine shows a typical champagne colour, with a very fine, lively mousse. The nose has golden delicious apple fruit complemented by yeasty dough and biscuit aromas. The palate is as lively, with a creamy balanced finish.

Alcohol 10,92% vol
Residual sugar 6,8 g/I
Total acid 6,9 g/l
pH 3,29