The wine was made from grapes originating from vineyards in several areas of the Cape Winelands. 40% of the grapes are from Franschhoek, 40% from Stellenbosch and 20% from the Cape South Coast.

The period before the 2024 grape season and particularly the winter will be remem- bered for two big storms and lots of damage which literally changed the look of the Franschhoek valley and washed away some vineyards. The growing season started off well but slightly slow because of extended cold. The moisture led to some disease pres- sure, but the winds which followed later in the season solved the problem. The vineyards caught up during the hot dry summer and eventually harvesting started earlier than the previous two years.

A variety of soil types and clones are repre- sented, but each vineyard grows in its own macro climate. All the vineyards are trellised according to the Perold system and are man- aged to maintain the perfect balance be- tween leaf coverage and yield. Thanks to the variety in terroir, each area produces distinc- tive grapes to contribute unique flavour and structure.

Grapes were harvested at between 18° and 23o Balling to capture natural acidity and produce fuller, riper flavours. The process was reductive, with cold fermentation at 14 °C. After fermentation, the wine was left on the lees to enhance complexity. For further com- plexity, the wine was blended with 10% Semillon. The first batch of 90 000 cartons (6 × 750 ml) of 2024 La Motte Sauvignon Blanc was bottled in April 2024.

In the glass, the wine is a delicate straw colour with a slight green tinge. Intense gooseberry and lime aromas on the nose find harmony in nuances of dried grass. The mouthfeel is supple but vibrant with plenty of fresh lemon and winter melon fla- vours that linger on the palate. While the acidity is lower than previous vintages, the wine's refreshing character and low residual sugar ensure it to be beautifully balanced.

Alcohol 12,4% Vol
Residual sugar 3,8 g/l
Total acid 6,3 g/l
pH 3,26