Cabernet Sauvignon

Grapes from different blocks were fermented and matured separately. Fermentation was in stainless steel tanks at approximately 25 degrees Celsius. Twice a day, the wine was pumped over, allowing good aeration. Malolactic fermentation was partly in barrels.

Grapes for the wine originate from vineyards at Stellenbosch (45%), Franschhoek (35%) and Bot River (20%). To promote complexity, grapes from different origins and clones were used. The Stellenbosch vineyards grow in high-potential soils of granite and sandstone origin, the Franschhoek vineyards in sandy soils, also of granite and sandstone origin, and the Bot River vineyards in soils of shale origin. All the vineyards are trellised. The Stellenbosch and Bot River grapes were machine-harvested at night and transported to the La Motte cellar at Franschhoek. Franschhoek grapes were hand-harvested.

For 16 months the wine was matured in 300-litre French oak barrels – 25% new, 25% second-fill and 50% older barrels. Thereafter the different Cabernet Sauvignon lots were blended. For elegance, 5% Cinsaut was blended in. The wine was bottled in October 2018.