Cabernet Sauvignon

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The Stellenbosch grapes were machine- harvested at night and transported to the La Motte cellar at Franschhoek. Franschhoek grapes were hand- harvested. 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 (67%) and Franschhoek (33%). The dry conditions during the preceding two seasons continued and caused the harvest to be 15% smaller than that of 2017. It was, therefore, one of the smallest harvests in 15 years. The preceding winter was cold enough, but started late. This delayed budding and, eventually, harvesting started approximately two weeks later than in 2017. Dry and windy conditions once again allowed the grapes to stay healthy, while cool conditions promoted flavour retention. In some areas damage was caused by frost.

For 16 months the wine was matured in 300-litre French oak barrels – 33% new, 33% second-fill and 34% older barrels. Thereafter the different Cabernet Sauvignon lots were blended. The wine was bottled in November 2019.