Sauvignon Blanc

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The grapes were harvested and pressed between 18 and 23 °Balling to retain natural acidity while also developing fuller, riper flavours. Different yeasts and fermentation temperatures were used to enhance complexity. After fermentation, the wine was left on the lees to build texture and depth. The final blend includes 4% Semillon.

This wine is made from grapes sourced from vineyards across various regions of the Cape Winelands – Franschhoek (25%), Stellenbosch (50%), Cape South Coast (20%), and Darling (5%). Conditions leading up to the 2026 harvest were mostly favourable for the vineyards supplying the La Motte cellar. Budburst was even and slightly earlier, even in cooler regions such as Elgin and Elim, while good bunch formation indicated a promising crop. Disease pressure was low due to dry, warm, and windy conditions. Heat units were above average during November and December, resulting in an earlier harvest despite the absence of heatwaves. Dramatic fires in early January caused concern among vineyard and fruit farmers, but fortunately La Motte suffered no damage. Harvest for La Motte’s Sauvignon Blanc began on 12 January. The vineyards grow in distinct macroclimates, with a variety of clones represented. All vineyards are carefully managed to achieve optimal balance between canopy and yield. The diversity of terroirs results in grapes with unique characteristics, each contributing to the wine’s overall complexity and character.