La Motte Sauvignon Blanc 2005

A fine balance between tropical flavours such as litchi and pineapple and the green aromas of green peppers and lemon grass. Velvety soft, though refreshing, with lingering gooseberry aftertaste.

A refreshing aperitif and perfect with salads, sea foods sea food pasta and spicy foods like Chinese and Thai dishes.

variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winery : La Motte
winemaker : Edmund Terblanche
wine of origin : Coastal
analysis : alc : 13.25 % vol  rs : 1.9 g/l  pH : 3.4  ta : 6.16 g/l  
type : White  style : Dry  
pack : Bottle  

AWARDS
***½ John Platter 2006
in the vineyard : Location of La Motte
33 53 latitude, Franschhoek Valley, South Africa

This wine was made from grapes originating from vineyards growing in different regions in the wine-lands, Franschhoek (60%), Villiersdorp (22%), Darling (6%), Walker Bay (6%), Helderberg (3%), Elim (3%).

Each vineyard grows in its own macro climate and different clones are represented. All the vineyards are trellising and managed to maintain a perfect balance between leaf coverage and yield. Thanks to the different terriors, each region produces its own distinctive grapes, so the grapes from each area make a unique contribution to the character of this wine. The Walker Bay grape component is produced organically.

about the harvest: The areas from which the grapes for this wine originate, experienced 2 consecutive years of warmer and drier weather compared to the long-term pattern. However, colder conditions prevailing during the late winter, followed by a warm spring, promoted more rapid and even budding. Vineyard growth was lush, probably caused by nitrogen deposits during thunder conditions, so regular canopy management was required. Harvesting time was 2 weeks earlier than usual and the first grapes on La Motte were harvested on 18 January. In spite of the hot summer, varietal flavours were good for a varietal as Sauvignon Blanc, and a good analysis was obtained. Grapes were healthy, but the yield was lower than in the previous year. The last grapes were received from Darling on 9 February. Grapes were harvested at between 19-23° Balling, to retain natural acid, and to develop fuller, richer flavour.

in the cellar : Thanks to the good health of the grapes, skin contact could be allowed, lending more flavour. The process was reductive, with cold frmentation (10-13°C). After fermentation, the wine was left on the lees for 3 months to enhance complexity. The first batch of 20 000 cartons (12 x 750ml) was bottled on 14 June and released as La Motte 2005 Sauvignon Blanc.

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