La Motte Sauvignon Blanc 2003

A fine balance between tropical flavours such as litchi and pineapple and the greener aromas of green pepper 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.

To buy our wines in South Africa, please click here

variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]

winery : La Motte

winemaker : Jacques Borman

wine of origin : Franschhoek

analysis : alc : 13.5 % vol rs : 2 g/l pH : 3.36 ta : 6.1 g/l

type : White

pack : Bottle

AWARDS

**** John Platter 2004
Veritas 2003 - Bronze

in the vineyard : Macro climate: More moderate than other Cape wine producing areas.
Meso climate: Average rainfall: 1000mm p.a
Vineyards cooled by earlt morning mists as well as cooling breezes during summer.
Altitude: 200m
Vineyard blocks: 11 (4.6ha), 16 (6.7ha) and 21 (4.5ha).
Soil types: (on 16) sandy loam and (on 11 and 21) Hutton type.
Rootstock: Richter 99
Clone types: (on 11) unknown, (on 16) 215 and (on 21) 215/159.
Vines planted: (on 11) 1983, (on 16) 1994 and (on 21) 1991.
Direction planted: North-south.
Density: (on 11) 3704 and (on 16 and 21) 4630 vines per ha.
Space between rows: 2.7m
Space between vines: (on 11) 1m and (on 16 and 21) 0.8m.
All vines trellised: Perold.
Height of trellis poles: 2.4m (normally 2.1m).
Irrigation: (on 11) Micro Dans, (on 16 and 21) drip.
Canopy management: More leaves absorb sunshine for the formation of aromas and the grapes are protected from the sun.
Vintage 2003: The cold, wet winter allowed the vineyards a good rest and favoured even budding.

about the harvest: The summer was reasonably cool, especially shortly before the harvest (starting on 25 January) and lent exceptional varietal flavours to the berries. Delivered to the cellar in a perfectly healthy condition, grapes were harvested in different phases, between 20 and 24Âº Balling to retain fresh flavours and natural acid and lend a fuller, riper flavour to the wine.
Yield: 8t per ha.

in the cellar : All the grapes were de-stalked and handled reductively. Grpaes from some blocks had skin contact for 18 hours. For fermentation, at 11-13ÂºC, a specially selected yeast was used. After fermenation the wines was left on the lees for approximately 2 months to enhance complexity. On 13 May 2003 thw 3 wines was bottled at La Motte and approximately 10 000 cartons (12x750ml) were released as 2003 La Motte Sauvignon Blanc.

email the winery

email this page

find our wines in :