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6th Wine: La Motte Cabernet Sauvignon

  • In 1709 Frenchman Huguenot Pierre Joubert purchased the land and named it after the village of his birth in Provence, La Motte d’Aigues.
  • With the planting of 4 000 vines in 1752, viticulture was established on La Motte.
  • Situated in the beautiful Franschhoek Valley in South Africa’s Cape winelands, La Motte is home to some of South Africa’s finest wines, recognised internationally for their exceptional quality.
  • The farm passed through several owners before being acquired by the Rupert family in 1970.
  • Have you been holding something back from us Rupert about your wine heritage?
  • Dr Rupert was internationally respected as a businessman who built a global luxury goods and investment company as well as a committed global conservationist.
  • La Motte is now owned bythe daughter Hanneli Rupert-Koegelenberg.
  • Hanneli and brother Johann jointly own half of the Fredericksburg wine estate where they partner the Rothschild family of France in producing the Rupert & Rothschild wines.
  • Now your heritage all makes sense Rupert.
  • La Motte hosted the first Commanderie de Bordeaux ceremony to be held in South Africa.
  • The Commanderie is the commercial equivalent of an embassy for Bordeaux wines and there are currently 78 in various regions around the world with most in the United States, Europe and Asia.
  • This wine is made from grapes originating from Stellenbosch (28%), Paarl (25%), Elgin (18%), Durbanville (16%), Walker Bay (7%) and Wellington (6%). Grapes from each of these regions make a unique contribution towards the flavour components.
  • The Cabernet Sauvignon component is complemented by 14% Cabernet Franc that has been blended into the wine.
  • The wine was matured in French oak barrels – 50% new, 25% second fill and 25% third fill. After maturation, the content of the best barrels was blended and then bottled.
  • Tasting Note: The blackberry fruit, leafy and mint aromas, together with nutmeg and cinnamon spice. The palate has a juicy entry with chalky tannins and the ample body develops into a dry lingering finish with a touch of vanilla.
  • Enjoy this wine, it is a classical example of a South African Cabernet Sauvignon.  It will complement any fine food, especially roasts, venison and red meats, as well as strong, noble cheese.
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