This wine was made from grapes originating from vineyards growing in different regions in the Cape Winelands - Franschhoek (30%), Stellenbosch (20%), Elgin (15%), Walker Bay (15%), Villiersdorp (17%) and Durbanville (3%).

The preceding winter was wet and cold enough to ensure good and even budding. A hot August caused fast budding and an earlier season. The rest of the season was dry, windy and disease-free, with no heat-waves - very positive factors. Due to clamatic conditions, the harvest, that was large, lost moisture, enhancing concentration and eventually ensuring excellent quality. Analyses and flavours are promosing.

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

Grapes were harvested at between 17 and 23 Balling, to capture natural acids and produce fuller, riper flavours. The process was reductive, with cold fermentation (14 °C). After fermentation, the wine was left on the lees for three months to enhance complexity. For further complexity, the wine was blended with 10% Semillon. The first batch of 115 000 cartons (6 x 750 ml) was bottled on 4 May 2015 for release as 2015 La Motte Sauvignon Blanc.

It was a very good vintage and the influance of diverse origins ensured a rich and complex wine. Gooseberry is dominant on the nose, supported by green apple and a hint of lime. The palate has more body than in the case of an average vintage and shows ripe tropical fruit with a refreshing finish.

Alcohol 13,06% Vol
Residual sugar 2,4 g/l
Total acid 6,4 g/l
pH 3,29