This wine was made from grapes originating from vineyards growing in different areas in the Cape wine-lands — Franschhoek (30%), Stellenbosch (50%), Elgin (5%), Walker Bay (10%) and Elim (5%).

The dry conditions during the previous two seasons continued and, as a result, the harvest was 15% smaller than in 2017. The previous winter was cold enough to allow adequate dormancy, but occurred late, which delayed budding and the start of harvest-time by two weeks compared to 2017. Dry conditions promoted healthy grapes, while cool conditions preserved good flavours. Frost damage occurred in places. The harvest was also affected by hail damage in the Elim area in November and in the Robertsvlei area near Franschhoek in February.

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 the 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 degrees 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 145 000 cartons (6 x 750 ml) was bottled on the 7th of May 2018 for release as 2018 La Motte Sauvignon Blanc.

Greeny straw to light straw in colour. Lots of gooseberry on the nose, together with lemon and tropical notes. Much fuller and sumptuous on the palate than in other years, probably as a result of another dry season that enhanced concentration. The finish is still juicy, light and lingering, with a fresh acidity.

Alcohol 12,85%
Vol Residual sugar 1,7 g/l
Total acid 6,0 g/l
pH 3,36