The freshness of these vegetables and the earthiness of the broth are complemented by a wine that can match the crispness of the produce while not being overwhelmed by the complexities of the integrated flavours.

A charming sweet wine with an intense golden hue is an exceptional treat. Not only can it be a beautiful end to a special meal, it can also be a wonderful and versatile partner to food, especially when it comes to decadent flavours and textures, making it ideal for the festive season!

La Motte’s premium Pierneef Collection with beautiful linocut artworks on the label, pays tribute to the mastership with which Pierneef has portrayed the beauty of the South African landscape. At the same time, however, the wine is a celebration of the art of winemaking and as such, La Motte cellarmaster Edmund Terblanche is delighted to introduce the 2020 Pierneef Sauvignon Blanc.

Finding a bottle of fine wine that doesn’t cost an arm or a leg can be difficult. If you stay in South Africa, however, you can purchase a Chardonnay that was recognised by the Cathay Pacific Hong Kong International Wine & Spirit Competition with both a gold medal and the trophy for Best Chardonnay for only R140 for a bottle. That’s less than $10!

Perfect as a shared starter to a summer’s meal, this seafood recipe is also a most fitting celebratory dish when served with well-chilled La Motte Méthode Cap Classique on your festive table. Refreshing with crisp notes and the beautiful flavours of fermentation, the 2016 La Motte Méthode Cap Classique beautifully complements the richness and freshness of this seafood salad.

La Motte is delighted to announce its appointment by the Great Wine Capitals of the World as the South African Winner in three of the 2021 Best of Wine Tourism categories: Wine Tourism Service, Arts and Culture as well as Sustainable Wine Tourism Practices.

Hand-chop beef and serve it up with an array of traditional goodies like capers, chives, shallots, and a runny egg yolk. But don’t stop there. Beef tartare can really be anything you want—that’s why it’s so amazing.

Here is a steak tartare recipe from from the chefs team at Pierneef à La Motte Restaurant.

Ingredients

• 100 g beef fillet, finely chopped
• 1 gherkin, finely chopped
• 10 capers, rinsed and drained, finely chopped
• 1 Small onion, finely chopped
• 3 ml Dijon mustard
• 5 drops Tabasco sauce
• 3 ml Worcestershire sauce
• 1 g Salt
• 2 g Black pepper, freshly cracked
• 1 g Aniseed, toasted
• 1 free-range egg yolk

Instructions

1. Place the chopped beef, gherkins, capers and onion into a bowl and mix well.
2. Add the mustard, Tabasco sauce, Worcestershire sauce, salt and freshly ground black pepper and mix well.
3. To serve, spoon tartare onto a plate and place the raw egg yolk on top, season the yolk with salt and some black pepper. Serve with toasted sourdough and some mustard cress.
4. Enjoy this dish with the 2017 Pierneef Syrah Viognier. Despite the wine’s elegant character, the spicy notes of the Syrah and the liveliness of the Viognier complement the intricate flavours of the tartare.

La Motte in Franschhoek has released the 2018 edition of its Millennium, a fine example of a well-made Bordeaux-style red blend.

La Motte enjoys sharing its passion for art and culture with visitors to the estate. Now those who can’t join us in the Franschhoek Valley for a visit to the La Motte Museum or a stroll through our gardens, can still enjoy the estate’s offering of art and culture as part of a new Virtual Experience. These virtual art and culture experiences are exclusive one-on-one illustrated presentations and conversations, presented by the Museum Curator to enjoy from the comfort of your home.

What a week it has been in the Winelands! While the exceptional cold and snow-capped mountains are what the vine wants, an unexpected reintroduction of a ban on all liquor sales, announced by President Ramaphosa last Sunday night, made it an exceptionally chilling week for everyone in the wine industry – with immediate effect…