La Motte Cabernet Sauvignon 2009

The wine reflects varietal aromas on the nose, with wild berries, tomato leaf, cedar, cinnamon spice, dark chocolate and truffle prominent. The heavy-bodied palate has a firm structure, but a fine tannin texture and a pleasant dry after-taste.

This wine is a classical example of a South African Cabernet Sauvignon. It will complement any fine food, especially roasts, venison and red meats, as well as strong, noble cheese.

variety : Cabernet Sauvignon [ Cabernet Sauvignon ]
winery : La Motte
winemaker : Edmund Terblanche
wine of origin : Western Cape
analysis : alc : 13.74 % vol  rs : 1.8 g/l  pH : 3.64  ta : 5.8 g/l  
type : Red  style : Dry  body : Full   wooded
pack : Bottle  closure : Cork  

AWARDS
Old Mutual Trophy Wine Show 2012 - Silver
Concours Mondial de Bruxelles 2012 - Silver Medal

ageing : Can best be enjoyed from 2012 until 2022.

in the vineyard : Origin
This wine is made form grapes originating from Botriver in Walker Bay region, supplemented by grapes from Wellington (20%) and Durbanville (10%).

Vintage
A number of conditions caused lower yields - a long winter that affected flowering, very little rain during December and January, which resulted in smaller bunches, a short heatwave early in December, causing damage to some unprotected bunches, and windy conditions that could have robbed vines from moisture. Temperatures lower than average delayed harvest-time by as much as two weeks. On the positive side, low temperatures and mild weather conditions allowed for good flavour protection and slow ripening - ripening was at lower sugar levels, contributing towards the production of elegant, accessible wines.

Viticulture

All vineyards are trellised and managed to maintain a perfect balance between leaf coverage and yield. The Walker Bay vineyards grow in weathered shale in a windy area, while the vineyards in the Wellington region grow in a mixture of weathered granite and shale. In order to enhance complexity, different clones are used.

in the cellar : Viniculture
Before and after de-stalking, the grapes were hand-sorted. In the tank the grapes were cool-soaked for two to three days, followed by inoculation with chosen yeasts. Fermentation was at between 23 and 28° Celsius. The wine was pumped over three times a day. After fermentation, the grapes were left on the lees for a further period of between 20 and 30 days.

Maturation
For 14 months the wine was matured in 225-litre French oak barrels - 50% new, 25% second-fill and 25% third-fill. After maturation, the Cabernet Sauvignon was blended with 8% Cabernet Franc and 3% Merlot, to enhance complexity and balance. On 4 November 2010 the wine was bottled. 10 000 cartons (6 x 750ml) were released as 2009 La Motte Cabernet Sauvignon.

find our wines in :

OTHER VINTAGES

Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon