The fine mousse of the 2016 La Motte Méthode Cap Classique (MCC) is all about celebration and promises an exciting and versatile choice for summer’s festivities.
While refreshing, the 2016 vintage offers plenty of dimension and secondary aromas such as the yeastiness of freshly-baked bread, buttery nuts and beautiful ripe pear. Indulgent and creamy on the entry, the sparkling wine lingers with exceptional freshness and finesse.
The grapes used for the 2016 La Motte MCC originate from the Franschhoek Valley, renowned for its knack with sparkling wines made using the traditional méthode champenoise. Both the Chardonnay and Pinot Noir grapes were produced on La Motte with the Chardonnay planted in 1997 and the Pinot Noir in 1985.
Due to a warmer season, harvesting was 10 to 14 days earlier than normal to capture the grapes’ natural acidity. Harvested at between 18 and 20 Balling, the Chardonnay and Pinot Noir were fermented separately before blending in the ratio of 70% Chardonnay and 30% Pinot Noir. 15% of the base wine was from the 2015 vintage, matured in French barrels. Secondary fermentation was in the bottles and the wine matured on the lees for 36 months. Zero dosage was added during degorgement, resulting in a style that is Brut Natural.
The 2016 La Motte MCC was degorged in May 2019 and 3 500 bottles were released.
Champagne-style sparkling wines such as the South African Méthode Cap Classique can be exceptional with food and the same goes for the 2016 La Motte MCC. It shines with luxury seafood, decadent pastries, creamy breakfasts such as Eggs Benedict and desserts with apple, caramel and pastry such as Chef Eric Bulpitt of Pierneef à La Motte Restaurant’s traditional apple tart with vanilla ice cream.