2023 La Motte Méthode Cap Classique

R 410.00

La Motte MCC will complement a wide range of South African foods. Good with most local cheeses, especially soft cheese, luxury foods such as oysters and crayfish, eggs in all forms, line fish with or without sauce, pastries, especially mushroom quiche, salads, carpaccio and light meats such as poultry, veal and pork.  Also available in...

2020 La Motte Méthode Cap Classique

R 410.00

La Motte MCC will complement a wide range of South African foods. Good with most local chees- es, especially soft cheese, luxury foods such as oysters and crayfish, eggs in all forms, line fish with or without sauce, pastries, especially mushroom quiche, salads, carpaccio and light meats such as poultry, veal and pork.  Also available...

2019 La Motte Méthode Cap Classique

R 410.00

La Motte MCC will complement a wide range of South African foods. Good with most local cheeses, especially soft cheese, luxury foods such as oysters and or without sauce, pastries, especially mushroom quiche, salads, carpaccio and light meats such as poultry, veal and pork.  Also available in a magnum (1.5L) size

2018 La Motte Méthode Cap Classique

R 410.00

The 2018 La Motte Méthode Cap Classique (MCC) will complement a wide range of South African foods. This bubbly is good with most local cheeses, especially soft cheese, luxury food such as oysters and crayfish, eggs in all forms, line fish with or without sauce, pastries, especially mushroom quiche, salads, carpaccio and light meats such...

2017 La Motte Méthode Cap Classique

R 390.00

The 2017 La Motte Méthode Cap Classique (MCC) will complement a wide range of South African foods. This bubbly is good with most local cheeses, especially soft cheese, luxury food such as oysters and crayfish, eggs in all forms, line fish with or without sauce, pastries, especially mushroom quiche, salads, carpaccio and light meats such...

2016 La Motte Méthode Cap Classique

The 2016 La Motte Méthode Cap Classique (MCC) will complement a wide range of South African foods. This bubbly is good with most local cheeses, especially soft cheese, luxury food such as oysters and crayfish, eggs in all forms, line fish with or without sauce, pastries, especially mushroom quiche, salads, carpaccio and light meats such...

2015 La Motte Méthode Cap Classique

La Motte Méthode Cap Classique (MCC) will complement a wide range of South African foods. This bubbly is good with most local cheeses, especially soft cheese, luxury food such as oysters and crayfish, eggs in all forms, line fish with or without sauce, pastries, especially mushroom quiche, salads, carpaccio and light meats such as poultry,...

2014 La Motte Méthode Cap Classique

A fine mousse promises an exciting, fresh wine with dimension. Lots of secondary aromas. Yeasty and aromas of baked bread are prominent, followed by nuts and ripe pear fruit. Soft foamy entry, finishing in lingering and tight after-taste. Very refreshing, with a long presence.

2013 La Motte Méthode Cap Classique

A fine mousse promises an exciting, fresh wine with dimension. Lots of secondary aromas are present – yeasty flavours of baked bread are prominent, followed by nuts and ripe pear fruit. The entry is soft and foamy and the freshness of the wine lingers with a long presence.

2012 La Motte Méthode Cap Classique

A fine mousse promises an exciting fresh wine with dimension. The nose shows fresh apple, with aromas of baked bread and roasted nuts.

2011 La Motte Méthode Cap Classique

A fine mousse promises an exciting fresh wine with dimension. The nose shows fresh apple, with aromas of baked bread and roasted nuts. The season gave fairly low acid and, therefor, no dosage was added. The result was a natural Brut for the second year in a row.

2010 La Motte Méthode Cap Classique

After 25 months on the lees, the wine shows ripe strawberry, peach and apple fruit. Secondary flavours like brioche, nuts and straw are more prominent.

2009 La Motte Méthode Cap Classique

After 25 months on the lees, secondary flavours such as dough and earthy flavours are more prominent than the primary fruit flavours. Although the Chardonnay is dominant, the wine has a light salmon colour with a very fine bubbling.

2008 La Motte Méthode Cap Classique

After 25 months on the lees, secondary flavours such as dough and earthy flavours are more prominent than the primary fruit flavours. Although the Chardonnay is dominant, the wine has a light salmon colour with a very fine bubbling.

2007 La Motte Méthode Cap Classique

After 25 months on the lees, secondary flavours such as dough and earthy flavours are more prominent than the primary fruit flavours. Although the Chardonnay is dominant, the wine has a light salmon colour with a very fine bubbling.