This wine originating from vineyards growing in different regions in the Cape winelands – Franschhoek (45%), Darling (30%), Walker Bay (15%) and Olifants River (10%). was made from grapes

The period preceding the 2006 harvest was reasonably normal in terms of long-term standards. The winter was sufficiently wet and cold to ensure dormancy, but an untimely hot period during August was probably the cause of uneven budding in some varietals. Sauvignon Blanc, however, affected. During December, conditions were very windy and water consumption was high. The stress caused smaller berries to be formed – a positive factor. Harvesting started on the normal date and grapes harvested early escaped the high February temperatures. Grapes were extremely healthy.

Each vineyard grows in its own macro climate and represented. All the vineyards are trellised and managed to maintain a perfect balance between leaf coverage and yield. Thanks to the different terroirs, each region produces its own distinctive grapes, so the grapes from each area make a unique contribution to the character of this wine. The Walker Bay grape component is produced organically.

Grapes were harvested at between 19 and 23 degrees Balling, to retain natural acid and develop fuller, richer flavours. Thanks to the good health of the grapes, skin contact could be allowed, lending more flavour. The process was reductive, with cold fermentation at 10 to 13 degrees Celsius. After fermentation the wine was left on the lees for three months to first batch of 20 000 cartons (12 x 750ml) was bottled on 15 May 2006 and released as La Motte 2006 Sauvignon Blanc.

The wine has an attractive green hue and shows a fine balance between tropical flavours such as litchi, grenadilla and pineapple and greener aromas such as green pepper and green apples. It is full-bodied for an aperitif-style wine, but surprises with a refreshing, lingering after-taste.

Alcohol: 13,32% vol
Residual sugar: 1,49 g/l
Total acid: 6,68 g/l
pH: 3,22