La Motte Chardonnay is made exclusively from grapes grown on the estate and true to the Franschhoek Valley’s reputation for exceptional quality Chardonnay, the newly released 2019 La Motte Chardonnay was recognised by the Cathay Pacific Hong Kong International Wine & Spirit Competition with both a gold medal and the trophy for Best Chardonnay!
While consistency in style is an important focus for La Motte Cellarmaster Edmund Terblanche, the season’s favourable growing conditions combined with the Franschhoek terroir and sandstone and granite derived sandy soils, resulted in an extraordinary 2019 Chardonnay. Winter conditions were cold and wet, followed by a relative cool summer and promising analysis. The smallest harvest since 2005, the grapes were hand-picked and whole-pressed. One third of the juice was fermented in stainless steel tanks while the rest underwent both fermentation and malolactic fermentation in 300-litre French oak barrels (25% new). After an 11-month maturation period, 6 500 cases (6 x 750 ml) were bottled on the estate in May 2020.
With beautiful fruity nectarine and refreshing citrus blossom on the nose, the elegant character of this Chardonnay has a subtle richness from oak-derived flavours of buttery cashew. The palate is polished with a delicious follow-through, a lively length and fresh finish.
The 2019 La Motte Chardonnay is a versatile food partner. A classic option with creamy cheese and egg dishes such as quiche and soufflé, it is also a beautiful partner to subtle spice and curries. With its creamy undertones and elegant character, it makes for a classic combination with seafood – from the luxurious choices of caviar, snails, crayfish and pâté to the simplicity of mussels. Try the 2019 La Motte Chardonnay with Chef Eric Bulpitt’s recipe for Smoked Mussels with Seaweed Mayonnaise.