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.

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 24º 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 11-13ºC, 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.

find our wines in :

OTHER VINTAGES

Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc
Sauvignon Blanc