La Motte releases 2008 Cabernet Sauvignon

Date posted:
January 25, 2011

As cabernet sauvignon has historically always been a top-class wine, the market has welcomed in the release of the 2008 La Motte Cabernet Sauvignon. Usually paired with red meat and ideally served at a room temperature of 18°C, it is the perfect partner for any occasion.

 

The wine is made from grapes sourced from Stellenbosch, Paarl, Elgin, Durbanville, Walker Bay and Wellington, and the grapes from each of these regions make a unique contribution towards the flavour components. Blended into the Cabernet Sauvignon is 14% cabernet franc, which contributes finesse and a peppery perfume to blends with a more robust grape.

 

Each vineyard has its own micro climate and the vineyards grow in a large variety of soil types. All the vineyards are trellised according to the Perold system and managed to maintain a perfect balance between leaf coverage and yield.

 

In the tank the grapes were cool-soaked for two to three days before inoculation with selected yeasts. Fermentation was between 23 and 28°C and pumped over three times a day. After fermentation, extended skin contact of between 20 and 30 days was allowed. The wine is matured in 225-litre French oak barrels and after maturation, the content of the best barrels was blended and then bottled. A total of 8 000 cases were released as the 2008 La Motte Cabernet Sauvignon.

 

“The blackberry fruit, leafy and mint aromas, together with nutmeg and cinnamon spice, reflect the varietal intensity of this wine,” says La Motte winemaker Edmund Terblanche. “The palate has a juicy entry with chalky tannins and the ample body develops into a dry lingering finish with a touch of vanilla.”

 

Ends

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