With winter announcing itself to the Cape Winelands in no uncertain terms, the timing is perfect for the release of the 2020 La Motte Cabernet Sauvignon.

As classic as they come, this new vintage combines its elegant minerality with intricate berry and plum flavours and nuances of cloves and mint. Made from the renowned vineyards growing in Stellenbosch’s Helderberg area, it shares the characteristics of South Africa’s most acclaimed Cabernet Sauvignon wines and promises to be the winter warmer of choice, not only as a glass on its own, but also because of its affinity for the complexity of winter recipes.

Thanks to its prominent minerality, firm tannins and flavourful intensity, the 2020 La Motte Cabernet Sauvignon is a classic partner to lamb and beef and loves the intricate flavours of wintery stews such as a stroganoff and beef bourguignon. It also enjoys the earthiness of root vegetables like beetroot, the herby fragrance of rosemary and thyme, the sweet smokiness of charred onions and of course, the umami of mushrooms.

Growing about 7 km from the False Bay coastline, these Cabernet Sauvignon vineyards grow in well-drained weathered granite and shale with some spots of coffee stone gravel. The growing season consisted of a dryer, but cold winter and moderate summer, assisting with flavour development. Viticulture was attentive, ensuring proper aeration and sufficient light.

Grapes were harvested at optimal ripeness, with de-stalking and sorting done in the vineyard. Fermentation took place in stainless steel tanks with pump-overs twice a day before pressing and barreling three weeks later. The wine was matured in 300-litre French oak barrels (50% new and 50% second fill) for 24 months.

8000 cases (6 x 750 ml) were released.

Winning a pre-release Gold medal from the International Concours Mondial du Bruxelles as well as Platinum from the National Wine Challenge (and being listed as one of SA’s Top 100 wines), the 2020 La Motte Cabernet Sauvignon is clearly ready to enjoy, while also promising exceptional maturation.

Try with Georgia East’s recipe for Mushroom Ravioli in Bone Marrow Butter.