La Motte Chardonnay is the perfect white wine for cooler weather. With beautiful fruity nectarine and refreshing citrus blossom on the nose, the elegant 2020.
The classic character of La Motte Cabernet Sauvignon and its affinity for lamb and dark chocolate make it the ultimate wine for the Easter weekend. But it would be an injustice to limit this wine to pairings with rosemary flavoured roasts and 70% cocoa desserts. Try the recipes below, developed by Sophia Lindop and TheKateTin, for an alternative Easter menu and to explore the versatility of the elegant 2018
La Motte Cabernet Sauvignon.
Sauvignon Blanc is popular for its refreshing qualities but that doesn’t mean it is one dimensional. Can we actually keep Sauvignon Blanc for a year or two? Can we consider serving it with anything other than a green salad or seafood canapé? Some wines we drink while young and vibrant and others we mature to enjoy when their complexities have fully developed. Some are delicious as an aperitif and others are exceptional partners to food.
Asian flavours are popular for beautifully balancing saltiness with sweetness, acidity, bitterness and even some heat. They are, however, tricky to partner with wine. The 2021 Pierneef Sauvignon Blanc from La Motte in Franschhoek, South Africa, is an excellent partner to the complexities of these pork and prawn dumplings.
The La Motte Vin de Joie Rosé is all about celebrating life’s joys! The social joys of getting together with your loved-ones and catching up with friends, but also those simple joys and everyday moments that make life special.
Seafood was regularly collected by the indigenous people and when the first European pioneers arrived at the Cape, they too were fortunate in being able to catch an abundance of fish in the seas along the Cape coast. Bountiful catches of steenbras, kingklip, harder (mullet), elf (shad), mackerel and snoek were recorded by Jan van Riebeeck. Octopus, crayfish, periwinkle, oysters, abalone and sea urchins supplemented their diet. Wild herbs and plants such as fennel were also important substances of daily cooking. Limes and lemons, critical in keeping scurvy at bay, were often salted to last on the long sea voyages and, as such, became popular ingredients in various dishes and salads.
Harvest time is the most important time on a wine farm, but it is also a time to celebrate the season’s special tastes and traditions. After a beautiful cold and wet winter and a relatively cool start to summer, quality expectations are high and the La Motte winemaking team invites you to join the La Motte Harvest Experience and share in the excitement of harvest time in the Winelands. Enjoy a tour of the vineyards and cellar, try fermenting grape juice from the tanks, taste the estate’s latest vintages and linger for lunch in the garden with a special Harvest Platter.