2010 Pierneef Sauvignon Blanc
2010 Pierneef Sauvignon Blanc

2010 Pierneef Sauvignon Blanc

Regular price R 159.00 Other Vintages

The elegant Pierneef Sauvignon Blanc is both a refreshing aperitif and an exceptional partner to food. Enjoy with fresh green salads, seafood and even dishes containing tomato or Asian-style spices that are often difficult to pair.

This Sauvignon Blanc forms part of La Motte’s premium wine collection, which is a tribute to South African artist Jacob Hendrik Pierneef (1886 – 1957), famous for his mastership in portraying the unadorned beauty of the South African landscape and its architecture. Inspiration for the unique linocuts on the label designs was gained from a limited edition of 128 Pierneef linocut prints displayed in the La Motte Museum on the estate in Franschhoek.

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This is a 100% Sauvignon Blanc wine, made from the eighth production of grapes from one vineyard in the Walker Bay area close to the town Bot River. The slope faces south-west and lies about ten kilometres from the Atlantic Ocean.

Veterans in the wine industry described 2010 as one of the most diffi cult in their career. Winter conditions were not ideal for good budding. Cold and rain hampered budding further and together with wind, bunch density was also impeded. Wind caused physical damage, late rains caused fungus diseases, late dry conditions reduced the already light yield even further and a heat wave in March had a slightly negative effect on fl avours.

Plant material is from the clone SB11 grafted on rootstock Richter 99. Plant width is 2,7 x 1,2 metres and the vineyard is trellised and irrigated. The block was planted in 2001 and is organically managed. With medium potential soils, together with strong winds and the elimination of fertilizers, conditions for the vines are very challenging, producing fruit with a good fl avour concentration

Grapes were picked at between 22 to 24 degrees Balling and transported to the La Motte cellar in a refrigerated truck. After de-stalking, the grapes were cold-soaked for sixteen hours. Fermentation of twenty fi ve days in stainless steel tanks was at 15 degrees Celsius. The wine was left on the lees for fi ve months before bottling at La Motte on 10 August 2010. Only 5 200 (6 x 750ml) cases were bottled.

Green apple aromas are dominant, followed by cut grass, melon and dried sage. The palate is more tropical, showing fruit salad fl avours, with hints of sweetcorn, while the fi nish is fl inty and fresh. The acid is fi rmer than in previous years

Alcohol 13,34% vol
Residual sugar 2,4 g/l
Total acid 6,8 g/l
pH 3,31