Pierneef Sauvignon Blanc

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The grapes were harvested at between 20 and 22 Balling. The wine was allowed 16 hours of skin contact. Fermentation was at approximately 14 degrees Celsius.

Budding was visibly late, ascribed to a later winter and relatively cool climate until even the end of November. Summer remained cool, without heatwaves. As a result of these conditions, harvesting started between 10 and 14 days later than usual and only for the second time in 20 years did La Motte start harvesting as late as February. The Cape South Coast received a lot of rain and even though the grape productions was low in Napier, the fruit was good quality.

The wine was removed from the heavy lees and left on the fine lees for 5 months, followed by blending.