limited stock La Motte

Méthode Cap Classique

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R 360

Ready to ship   available2 60 +

750 ml (Standard)

2015


Cultivar:

55% Chardonnay and 45% Pinot Noir.

Country:

South Africa

Rating:

There are currently no ratings available.

Specifications:

12.00% alc vol Sugar g/l: 1.2
Type: Sparkling Wine Cellaring Potential: 10 yrs+
Origin: Western Cape Appellation: Franschhoek

Tasting Notes:

Almost equal amounts of Chardonnay and Pinot Noir were matured on the lees to bring enough body and roundness to avoid adding any sweetness, while the firm acidity delivers finesse and freshness. An attractive bouquet of citrus, brioche and nuts with fine bubbles brings an exciting presence on the palate and leaves a refreshing finish.

Almond
Almond

Brioche
Brioche

Citrus
Citrus

Chalky
Chalky

  • Additional Information

  • In the vineyard

  • In the cellar

  • Ageing

  • Food Pairing

    Food pairing

    Good with most local cheeses, especially soft cheese, luxury food such as oysters and crayfish, eggs in all forms, line fish with or without sauce, pastries, especially mushroom quiche, salads, carpaccio and light meats such as poultry, veal and pork

    Pork Seafood Soft Cheese Veal

La Motte Méthode Cap Classique (MCC) originates from Franschhoek and the Chardonnay as well as Pinot Noir grapes from which the wine was made, were produced on La Motte. Vineyards grow against a southern slope 200 metres above sea level.

The preceding winter was wet and cold enough to ensure good and even budding. A hot August caused fast budding and an earlier season. The rest of the season was dry, windy and disease-free, with no heat-waves – very positive factors. Due to climatic conditions, the harvest, that was large, lost moisture, enhancing concentration and eventually ensuring excellent quality. Analyses and flavours are promising.

The grapes were harvested at between 18 and 20 Balling and the Chardonnay and Pinot Noir were fermented separately. Bunches were whole-pressed and the juice was allowed to settle, whereafter the clear juice was cool-fermented. Fermentation was followed by blending in the ratio 55% Chardonnay and 45% Pinot Noir. Fifteen per cent of the base wine was from the 2014 vintage that was matured in barrels.

After stabilisation, the wine was sweetened, inoculated and then bottled on 19 June 2015. Fermentation was in the bottles and the wine was matured on the lees for 29 months. The wine is “Brut Natural” — no sweetening was added during “degorgement”. “Degorgement” was in November 2017 and only 4 300 bottles were released.

Food pairing

Good with most local cheeses, especially soft cheese, luxury food such as oysters and crayfish, eggs in all forms, line fish with or without sauce, pastries, especially mushroom quiche, salads, carpaccio and light meats such as poultry, veal and pork

Pork Seafood Soft Cheese Veal
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