La Motte’s desire to make a delicate dessert wine started in 2011 with the harvest of some very special Viognier grapes. With its distinctive aromatic properties, Viognier from Paarl and Franschhoek was used to make one barrel of straw wine. In 2012, Viognier from the Elgin region was used to make another barrel and at the end of 2012 the two barrels of golden straw wine were blended.
Straw wine differs from other dessert wines in that the grapes are picked at the same ripeness as for natural dry wine. The concentration of the sugar happens when bunches are dried on straw – from there the name.
With a very intense nose of dried apricot, almond and distinctive jasmine flower aromas, the perfume of the La Motte Straw Wine follows through on the palate with a silky texture and nutty aftertaste. A charming partner to most sweet desserts, it is exceptional with the flavours of stewed dried fruit, apple crumble, lemon meringue and flavours of ginger and cardamom. Also sublime with salty cheeses such as Roquefort and Feta.
The complex and layered flavours developed through a unique natural drying process. Bunches were spread out on nets in the shade to ensure good aeration and after two to three weeks the sugar content has concentrated to approximately 40 degrees Balling. The dried grapes were then pressed in a basket press and approximately 100 litres juice per original ton was obtained. After the particles had precipitated, the clean juice was transferred to a barrel for fermentation.
A limited production of 600 x 375ml bottles were released.
Alcohol 9.76% vol
Residual sugar 160 g/l
Total acid 5.3 g/l
Volatile acid 1.27 g/l
The La Motte Straw Wine is available at the cellar door for R220 per bottle.